Cedar Plank Salmon with Butter Pecan Sauce

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  • 3 tablespoons shallots, finely chopped
  • 3/4 cup white dry wine
  • 1 tablespoon Champagne wine vinegar
  • 3 tablespoons heavy cream
  • 1/4 pound sweet cream butter
  • 3 tablespoons chicken stock
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/3 cup honey roasted pecans
  • 5 salmon filets


  1. Butter Pecan Sauce: Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil. Reduce stock down to about 1/3 and adjust heat to a medium flame.
  2. Whisk in butter, one tablespoon at a time, until completely melted, and strain.
  3. Add salt, pepper and honey-roasted pecans.
  4. Filets: Brush with vegetable oil, and and place on a prepared cedar plank and grill until fish is tender and flaky (about 3 to 4 minutes on each side).
  5. Top with Butter Pecan Sauce and chopped parsley and serve.