with Allen Brothers Sixty South Salmon

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Summer has o-fish-ally arrived! Time to celebrate with our Cedar Planks Grilled Salmon and Garlic Lime Butter. Each Allen Brothers Sixty South Salmon Filet is perfectly seared in a marinade made with salt, pepper, smashed garlic, melted Oberweis unsalted butter, and Natalie’s lime juice. Garnish with fresh dill and serve with lemon wedges to squeeze over the top.

4 servings

Ingredients list:
  • 1 Stick Oberweis Unsalted butter
  • Garlic Smashed (Not Pressed)
  • 2 tbsp Natalie’s Lime juice
  • 3 tbsp Fresh Chopped dill
  • Sea Salt and Black Pepper
  • 1 Box Allen Brothers Sixty South Salmon
  • 1 lime, wedges to garnish

  1. Prep by soaking the cedar plank in water for one hour.
  2. In a saucepan, melt butter and add smashed garlic, salt, and black pepper. Simmer 1 minute until fragrant then add chopped dill and lime juice and immediately remove from heat.
  3. Spoon 1/3 of the sauce over the salmon then brush it on to distribute. Let salmon rest and marinate while preheating the grill.
  4. Preheat grill to medium/high (350°F-400°F) and oil the grates. Place salmon onto the cedar plank, skin-side-up. Cover and grill over medium/high for 3 minutes.
  5. Loosen salmon with a spatula if needed, then carefully flip over and brush the tops with 1/3 of the garlic-lime butter then cover and cook another 2-3 minutes or until internal temperature reaches 140°F then transfer to a platter (it will rise to 145°F while it rests).
  6. Transfer to a platter and drizzle with 1/3 sauce reserved in the saucepan (if the butter sauce hardens, heat on the stove just until melted). Garnish with fresh dill and serve with lemon wedges to squeeze over the top.
Dinner                                            Dinner