Cedar-Planked Salmon with Sriracha-Lime Butter

February 28, 2017 0 Comments

Today’s recipe is Cedar-Planked Sockeye Salmon with Sriracha-Lime Butter. This is a really easy recipe that can be cooked in 3 simple steps on a charcoal or gas grill:

  1. Brine the salmon overnight
  2. Make the Sriracha-Lime butter
  3. Cook the salmon over indirect heat. Let’s get started!

Brine Ingredients

  • 4 cups water
  • 1/4 cup Kosher salt
  • 1/4 cup brown sugar

Protein Ingredients

  • 1 Sockeye Salmon Filet
  • 2 tablespoons Frog Bone Sweet Mesquite BBQ Seasoning
  • 1 Lime

Frog Bone Mesquite Seasoning

Srirachi-Lime Butter Ingredients

  • ¼ cup lime juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Kosher salt
  • ½ teaspoon pepper
  • 1 stick butter, melted
  • 2 teaspoons Ass Kickin’ Sriracha sauce
Ass Kickin' Sriracha Hot Sauce

Recipe Procedure

Pour the brine ingredients into a Ziploc bag and mix until dissolved. There is no need to heat the brine, just stir well and everything will dissolve.

Place the salmon in the brine and keep in the refrigerator for about 12 hours.

Soak the salmon plank in in water for at least 2 hours (4 or more is preferred) in 3 cups of water (wine can be used, but I don't notice an advantage). 

Put the cedar plank in a large baking pan and pour the water over the plank. Place something heavy on the plank to make sure it is covered by the wine (otherwise it will float).

The next day, remove the salmon from the brine and pat it dry with paper towels to remove any excess salt. Sprinkle the Frog Bone seasoning on both sides of the salmon.

Set your grill for indirect heat and adjust the temperature to 225-250 degrees F. If using a kettle or gas grill, set it up for indirect, 2-zone heating. 

Place the cedar plank on the direct heat of the grill for about 2 minutes and repeat for the other side. This will "kill" any bad stuff hanging out on the plank.

While the cedar plank is over the direct heat, slice the lime. Move the cedar plank to the indirect heat and place the lime slices evenly over the plank. Place the salmon on top of the lime slices on the plank and close the grill lid.

While the salmon is cooking make the Sriracha-Lime butter by placing all of the ingredients in a blender and mixing well.

After the salmon has cooked for about 30 minutes (internal temperature of 130 degrees F, brush a layer of the Sriracha-Lime butter mixture on the salmon. Close the lid and continue cooking until the salmon reaches 145 degrees F.

The brine keeps this salmon moist. You will get the flavor of the lime along with creaminess from the butter. The Sriracha is mild in the recipe. If you want spicier salmon, double the amount of Srirachi.

For the step-by-step recipe instructions, watch our video.

FREE Recipes! Exclusive Discounts!

Join the Armadillo Pepper community and get monthly recipes, new product information and discounts only for Armadillos!