Preheat your pellet grill to 350°F.Soak the cedar wood planks in water for at least 30 minutes. This will help them smoke more effectively and prevent them from burning too quickly.
Rinse the salmon under cold water and pat it dry with a paper towel. Trim the salmon fillet so it fits the cedarplank. Season the salmon with your favorite seafood rub. Slice the butter into thin slices. Place 2/3 of the butter slices on top of the salmon fillet.
When the grill is preheated, add the soaked cedar plank with the salmon to the pellet grill. Smoke the salmon for about 30 minutes, or until it reaches an internal temperature of 145°F. When the butter is melted, about 10 minutes into the cook, slice the lemon and place the lemon slices on the salmon fillet. Place the rest of the butter slices on top of the lemons.
While the salmon is smoking, prepare the Sandefjord sauce by mixing all of the ingredients together in a small bowl. Remove the salmon from the grill and let it rest for a few minutes before serving. Serve immediately with the Sandefjord sauce
- 1 side of Salmon, skin on
- Cedar wood planks
- 1 stick Butter
- 1 Lemon, sliced
- Your choice of Seafood seasonings (preferably with herbs)
- 1 cup Mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tbsp fresh Dill, chopped
- 2 Tbsp Lemon juice
- 1 tsp Seafood rub
- 1 tsp Worcestershire sauce
- 1 Tbsp Cognac or brandy
- 1 tsp Capers, drained and chopped
- 2 Tbsp Whitefish Roe
- 2 Tbsp Salmon Roe
- 2 Tbsp fresh Chives, chopped
- Salt and pepper, to taste
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