Juicy grilled salmon with fine herb butter – perfect for warm summer evenings
This recipe combines the tender texture of salmon fillet with the smoky flavour of the cedar plank and the freshness of a lemon-dill butter. Ideal for barbecues where you want to surprise your guests with a special fish dish.
Ideal wine pairing: Chardonnay (USA, Sonoma Coast AVA)
A Chardonnay from the Sonoma Coast AVA in California is characterised by its balance between fruitiness and acidity. The aromas of citrus fruit, green apple and a subtle buttery note harmonise perfectly with the grilled salmon and lemon dill butter. The light woody note of the wine complements the smoky flavour of the cedar plank, while the fresh acidity balances out the richness of the fish.
Further wine recommendations:
Sauvignon Blanc (New Zealand, Marlborough) With brilliant acidity and intense flavours of gooseberry, lime and freshly cut grass, this Sauvignon Blanc brings a delightfully fresh component to the game. Its green flavours harmonise perfectly with the dill, while the citrus notes contrast the butteriness of the dish. The wine brings lightness to the depth of the grilled fish and yet remains present and vibrant.
Riesling (Germany, Mosel) A finely tart Mosel Riesling impresses with flavours of peach, green apple and fine slate notes. The lively acidity gently penetrates the creamy lemon and dill butter and emphasises the juiciness of the salmon fillet. The slightly sweetish tone goes perfectly with the caramelised edges from the cedar wood grill – a balanced pairing with freshness and playfulness.
Pinot Gris (France, Alsace AOC) This white wine is full-bodied with flavours of ripe pear, honeydew melon and a hint of nut. It wonderfully complements the buttery texture of the sauce and gives the salmon additional depth. Its low acidity brings calm to the flavour spectrum and gives the fish plenty of room to develop. Ideal for connoisseurs who like things a little softer and more mature in flavour.
Viognier (France, Rhône Valley AOC) Viognier convinces with a floral nose and aromas of apricots, peaches and spice blossoms. It is the perfect companion when the lemon and dill butter is refined with a hint of honey. The creamy texture of the wine corresponds with the butter sauce, while its spicy length provides a great counterbalance to the cedar wood flavours.
Chenin Blanc (South Africa, Stellenbosch WO) Fresh, juicy and with structure – Chenin Blanc combines citrus notes, quince and floral accents with a pithy minerality. The wine brings enough tension to counter the richness of the fish and its acidity acts as a natural tongue cleanser. Especially with grilled fish on wood, its complexity ideally complements the depth of flavour of the dish.
The recipe:
Salmon fillet on a cedar plank with lemon-dill butter
Cooking utensils
- 1 Grill
- 1 Cedar wood board (previously soaked for 1 hour)
- 1 Small pot
- 1 Barbecue tongs
Ingredients
For the salmon:
- 2 Salmon fillets approx. 200 g each
- Salt and pepper to taste
- 1 Cedar wood board
For the lemon-dill butter:
- 100 g Butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest finely grated
- 2 Tbsp fresh dill finely chopped
- Salt and pepper to taste
Preparation
Prepare the cedar board:
- Soak the board in water for at least 1 hour to prevent it from burning on the grill.
Prepare the lemon-dill butter:
- Melt the butter in a small pan, add the lemon juice, lemon zest and dill. Season to taste with salt and pepper. Set aside.
Prepare the salmon:
- Season the salmon fillets with salt and pepper.
Barbecue:
- Preheat the barbecue to a medium heat. Place the soaked cedar wood board on the grill and heat until it starts to smoke slightly. Place the salmon fillets on the board, close the lid and grill for approx. 15-20 minutes until the salmon is cooked.
Serve:
- Remove the salmon fillets from the grill, drizzle with the lemon-dill butter and serve immediately.
Recommended side dishes:
- Grilled green asparagus with lemon zest – brings texture, freshness and green bitter notes as a contrast to the butter.
- Baked potatoes with herb oil – rustic, aromatic, a perfect balance to the elegance of the fish.
- Fennel salad with orange fillets – fruity, aniseed-like freshness that harmonizes wonderfully with the dill and Chardonnay.
