Salt Plank Grilled Salmon with a Simple Lemon Caper Compound Butter

This fall we’ll be using our Himalayan Salt Plank every time we fire up because it adds a wonderful umami (well rounded) flavor and infuses the food with over 80 health-promoting minerals. I like to think of the Himalayan block as I do the cast iron pan - it can withstand high heat and distribute it evenly (which is a must for cooking fish over the grill!), it’s naturally nonstick, the seasoning only gets better with time, and it adds flavor to the food. The only thing that makes salt planks better than cast iron is that it can be used as much more than a cooking surface. Cook, chill, serve, and cure - salt planks are definitely a kitchen equipment must-have.

In our home, we try to cook salmon once a week. Not only is it a wonderful health-promoting fish (hello protein and omega-3 fatty acid!), it’s simple to prepare and tastes great. One of my favorite flavors to pair is lemon caper compound butter. It complements the fish nicely and has a way of pulling everything together on the plate.

My simple compound butter will elevate any dish, but it definitely makes an easy grilled salmon that much more special, without complication. This recipe takes only four ingredients and requires nothing other than a bowl, a spoon (or, if you’re like me, your hand!), and a piece of parchment paper. I like to use a cultured butter for a better flavor and the healthy gut-promoting bacteria it contains. Don’t worry, cultured butter can be found at any grocery store!

A Few Notes on Cooking with a Salt Plank

Note there’s no salt used to season the salmon directly. The Himalayan salt plank will add salt while cooking, and the lemon caper compound butter has many complex and salty flavors.

Himalayan Salt Planks are very easy to use; however, they do take a few extra minutes to prep. It’s important to bring the block up to heat slowly to avoid breaking, without direct heat exposure. Once the grill’s thermometer reads 400 degrees with the hood closed, let the plank continue to heat for 10-15 more minutes. There should be a searing noise with each piece of salmon as it gets set on the plank. If it does not sear, the plank has not yet reached temperature.

When cleaning your plank, think of it as a cast iron. Best to scrub off large debris, and avoid water as much as possible. If your plank does get wet, make sure to wipe it down and dry fully before putting it away.

Serve this easy meal with a lightly dressed leafy green salad, your favorite side, and a gin and tonic with a sprig of thyme and a slice of lemon!