Grilled Cedar Planked Coho Salmon with Lime-Chili Butter

My last shipment of fresh Copper River Salmon arrived on the last day of August.  It was bittersweet.  I was so happy for more of the best salmon we’ve ever had in our lives.  (Not an exaggeration.)  But it also marks the end of salmon season.  So you better hurry out and get some while you still can.

Copper River Salmon is so good that it doesn’t really need anything but a little salt and pepper, maybe a little olive oil.  So I went with simple again.  We pulled out the grill and invited some friends over to share it with us.  I threw together a quick Lime-Chile Butter to go on the salmon after we pulled it off the grill.  And then we ate and talked and laughed while we savored every last bite.  Not one bit of leftover salmon. :)

Our little grill is the perfect size for a cedar plank and we absolutely love the flavor it gives the salmon.  I layered onions, lime slices and the salmon and then we let it go until it was fork tender and until we just couldn’t wait another second to eat.

We ate mashed potatoes, homemade biscuits (that were baked a little too long, ahem), zucchini from the garden.  For dessert, Peanut Butter and Jam Bars and White Chocolate-Rose Ice Cream with Strawberry Swirl.

I already can’t wait for next year’s salmon…sigh.

Cedar-Planked Coho Salmon with Lime-Chile Butter

original recipe


For Salmon:

One pre-soaked cedar plank
3 lbs. salmon, skin on, pin bones removed
1 onion, cut into 1/4 ” slices
2 limes, cut into 1/4″ slices
olive oil
salt and pepper

For Lime-Chili Butter

8 Tbsp. salted butter
1 clove of garlic, finely minced or put through a garlic press
1/2 tsp. your favorite chili powder
zest of 1 lime
dash of cayenne pepper, optional


For Salmon:

Prepare a grill for direct heat grilling.  Lay down a layer of sliced onions and limes.  Drizzle a little olive oil on the salmon and rub it all over both sides.  Place on the sliced onions and limes.  Sprinkle well with salt and pepper.  Top with more sliced limes.

Grill for about 20-30 minutes with the lid down and vents open.  Check for doneness after about 20 minutes.  It should flake easily.  Check the center or thickest part to see if it’s cooked through.

Remove and let stand for a few minutes before serving.  Top with the Lime-Chili Butter while still hot so it melts into every nook and cranny.

For Lime-Chili Butter

Mix the butter and other ingredients together. Cover and let stand for about 30 minutes, or while salmon is on the grill, before serving on top of the salmon.

Check out my other salmon recipes:
Hot Salmon-Spinach Dip
Grilled Cedar Planked Salmon with Fresh Dill and Lemon
Sockeye Salmon Sauteed Spring Veggies and Leafy Greens
Salmon Cakes with Leeks, Tartar Sauce and Chickpea Salad
Salmon Nicoise Salad with Carrot and Yogurt Sauce

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