by Becky Day | Aug 30, 2025 | Recipes
Infused with smoky wood flavor and topped with a bright, herby finish
Nothing says summer like grilling, and this cedar-plank salmon is a showstopper. It’s easy to prepare, packed with flavor, and makes a beautiful centerpiece for any backyard gathering whether you’re celebrating a new home or just enjoying the season.
Ingredients
For the salmon:
- 1 large cedar plank (soaked in water for at least 1 hour)
- 1 side of salmon (about 2 lbs), skin-on
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 lemon, thinly sliced
For the lemon-dill butter:
- 4 tablespoons unsalted butter, softened
- 1 tablespoon fresh dill, finely chopped
- Zest of 1 lemon
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Prep the grill
Preheat your grill to medium heat (about 375°F). If using charcoal, set up for indirect grilling.
- Make the lemon-dill butter
In a small bowl, mix the softened butter with dill, lemon zest, lemon juice, and a pinch of salt. Set aside or refrigerate until ready to use.
- Prepare the salmon
Pat the salmon dry and place it skin-side down on the soaked cedar plank. Drizzle with olive oil, season with salt and pepper, and top with lemon slices.
- Grill the salmon
Place the plank directly on the grill grates. Close the lid and cook for 15–20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F for medium.
- Finish and serve
Remove the plank from the grill carefully. Top the hot salmon with dollops of lemon-dill butter and let it melt over the fish. Serve directly from the plank for a rustic, crowd-pleasing presentation.
by Becky Day | Apr 17, 2025 | Recipes
Photo by amirali mirhashemian on Unsplash
These delightful Linzer cookies are soft and sweet, featuring a raspberry jam center, a dusting of powdered sugar, and tender almond-flavored cut-out cookies. Perfect for any occasion, they make 25 sandwich cookies (50 halves).
Ingredients
For the Linzer Cookies:
- 1 cup unsalted butter, softened at room temperature for 10 minutes
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 1-2 cups raspberry or strawberry jam
- 1 cup powdered sugar (for sprinkling on top)
Equipment:
- Linzer cookie cutters, or a small heart-shaped cutter with a circle cutter
Instructions
- Prepare the Dough:
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until light and fluffy.
- Add the eggs and vanilla extract, mixing until thoroughly combined.
- Reduce the mixer speed to low and gradually add the flour, mixing until just combined. Be careful not to overmix.
- Roll Out the Dough:
- Transfer the dough onto a sheet of parchment paper. Place another sheet of parchment paper on top and use a rolling pin to flatten the dough to about 1/8 inch thick.
- Place the flattened dough on a cookie sheet and refrigerate for 20 minutes until firm.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Cut Out the Cookies:
- Use the Linzer cookie cutters to cut out half the cookies with a plain cutter and the other half with a heart-shaped cut-out in the center. Alternatively, use the bottom of a small glass for half the cookies and a heart cutter for the other half.
- Arrange the cut-out cookies on the prepared cookie sheet.
- Chill and Bake:
- Place the cookie sheet in the freezer for 3-5 minutes to firm up the dough.
- Bake the cookies for 8-10 minutes, keeping an eye on them to ensure the edges do not brown. Allow the cookies to cool on a wire rack.
- Assemble the Cookies:
- Dust the heart cut-out cookies with powdered sugar.
- Spread a layer of raspberry or strawberry jam on the plain cookies.
- Sandwich the cookies together, placing the powdered sugar-dusted heart cookies on top.
- Storage:
- Store the assembled cookies in an airtight container in the refrigerator for up to a week to maintain the best taste and texture.
Enjoy your delicious Linzer cookies! If you have any questions or need further tips, feel free to ask.
