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Plank-Grilled Salmon with Beurre Blanc


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  • 1 cup Chardonnay, dry white wine
  • 2 Tbsp fresh lemon juice
  • Salt and freshly ground pepper
  • 1 green (spring) onion, including tender green parts, chopped
  • 1 clove garlic, minced
  • 4 salmon fillets, 6-7 ounces each, skin intact, pin bones removed
  • Untreated cedar planks for grilling, soaked and drained
  • 1/2 cup chilled, unsalted butter, cut into 12 slices
  • 1 Tbsp chopped fresh chives
  • 1 tsp chopped fresh tarragon
  • 1/2 tsp chopped fresh rosemary


Adapted from


Step 1

In a large glass or ceramic baking dish, stir together the wine, lemon juice, 1/4 tsp salt, 1/8 tsp pepper, the green onion, and the garlic. Add the salmon fillets, skin side up. Cover and refrigerate for 30 minutes or up to 1 hour.

Meanwhile, build a fire in a covered charcoal grill and let the coals burn until covered with white ash. Using tongs, bank the coals in a steep slope. For a gas grill, preheat on high heat; keep one burner on high and turn the other burner(s) to medium.

Remove the fillets from the marinade and set aside. Strain the marinade and measure out 1/2 cup; discard the rest. Place the reserved marinade in a small nonreactive saucepan and bring to a boil over high heat. Boil until reduced to 3 Tbsp, about 2 minutes. Set aside.

Place the prepared cedar plank(s) over the hot part of the grill and heat, turning occasionally, until hot, about 4 minutes. Place the salmon fillets on the planks, spacing them about 1 inch apart, and position over the cooler area of the grill. Cover and cook until the salmon is rosy pink at the center when flaked with a knife, about 20 minutes. Remove the planks with the fillets from the grill. Cover the fish loosely with aluminum foil.

Returm the reduced marinade to a boil over high heat. Reduce the heat to very low. Slowly whisk in the butter 1 slice at a time to create a smooth, creamy sauce. Season to taste with salt and pepper.

Transfer the fillets to warmed individual plates and top with the sauce. Stir together the chives, tarragon, and rosemary, and sprinkle each serving with the herbs. Serve at once.


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