Cedar plank salmon has always been one of my favorite ways to enjoy salmon. In this recipe, I’ve simply added compound butter to create this Cedar Plank Salmon and Corn with Serrano-Butter for an elevated, yet simple, summer dish!
If you’ve never tried cooking on a Cedar Plank before, it’s super easy– and I answer a ton of questions about it here in this older blog post. Cedar planks are easy to find and easy to use and infuse a wonderful flavor into the fish that you’ll just love.
This Cedar Plank Salmon and Corn with Serrano-Butter is one of those dinners that my entire family just loves. To be honest — I just put plain butter on my kids’ salmon and corn, and I elevate mine and my husband’s by using the subtly spicy but oh-so flavorful serrano butter on ours. I typically serve mine with a simple oil-and-vinegar side salad and call it a night!!
For more cedar plank recipe ideas, check out these recipes:
Cedar Plank Salmon + Grilled Corn with Serrano Butter
- 2 small or 1 large cedar plank
- 4 [6-8 ounce] center-cut salmon filets
- Salt and pepper to taste
- 4 ears corn shucked
For the Serrano Butter:
- 6 tbsp salted butter softened
- 4 cloves minced garlic
- 1 serrano pepper seeds removed and minced
- Zest of ½ lime
- The juice of 1 lime
- 1 tbsp fresh oregano leaves finely chopped
- At least 2 hours before grilling, soak your cedar planks in water. This will prevent the wood from burning on the grill.
- When ready to cook, start your grill and set the temperature to medium high. You are looking for a grill temperature of around 400 degrees.
- Remove the planks from the water and shake off any excess moisture. Lightly season the top flesh of the salmon with salt and pepper and lay the salmon on top of the cedar planks. Carefully lay the plays on the grilled grates and grill for 15-20 minutes, or until the flesh is opaque and flakes with a fork. Meanwhile, add the corn to the other half of the skillet and cook, turning often, until charred all over, about 10 minutes.
- While the salmon cooks, prepare the Serrano Butter. Combine the butter, garlic, minced serrano, lime zest, lime juice, and oregano in a small bowl. Mix with a spoon until well combined.
- When the corn is done, transfer to a large platter and spread the butter over the corn and sprinkle with salt. Place small spoonfuls across the top of the salmon just before removing it from the grill.
- Serve immediately and enjoy!
SHOP MY FAVORITE GRILLING ITEMS HERE: