Hello, friends and guests! Welcome to Southern Summer Nights, a Virtual Dinner Party. Hopefully, you’ve been following along all week because we are preparing an entire meal for you. It’s summer, it’s a party, and we’ve got to show some Southern hospitality! You guys (or should I say Y’all) are gonna love this. Today, I am serving up Cedar Plank Salmon and Scallop Kabobs with Cajun Citrus Butter!
If you’re just joining me, please take a few minutes to grab a refreshment and relax with some appetizers while you prepare to feast on this amazing main course served with a fresh summer salad and a tasty cheese souflee. Find your place at our table and relax. I don’t want you to miss out on anything! (And don’t forget to come back tomorrow because I will direct you to a dessert you won’t want to miss!)
Cedar Plank Salmon and Scallop Kabobs with Cajun Citrus Butter
Serves 8 – 10
2 Pounds Wild Caught Salmon
2 Pounds Wild Caught U/10 Sea Scallops
2 Sticks of Butter
3 Limes
3 Lemons
Cajun/Blackening Seasoning
Special Tools Needed:
4 Large Cedar Grilling Planks
8-10 Wooden Skewers
Microplane Zester
Pre-Party Prep:
If your scallops are frozen, place them in a bowl of cold water for about 30 minutes to thaw. Drain and return to the refrigerator until you are ready to cook.
Remove the skin from your salmon and cut the salmon into chunks that are approximately the same size as your scallops. Place in the refrigerator until you are ready to cook.
Soak you cedar planks and your skewers in water for at least 2 hours. Place a heavy bowl over them to make sure they remain completely submerged.
Preheat your grill or prepare your charcoal approximately 30 minutes before you wish to cook your kabobs. While the grill preheats prepare your Cajun Citrus Butter and your Salmon and Scallop Kabobs.
Cajun Citrus Butter
In a small saucepan combine 2 sticks of butter, the zest of 1 lime and 1 lemon and 1/2 teaspoon or so of cajun seasoning. Slowly melt the butter and stir to incorporate the seasonings. Keep warm until ready to use.
Salmon and Scallop Kabobs
Slice a lemon and a lime into very thin slices. On your pre-soaked skewers alternate salmon, citrus slice, scallop, repeating until your skewer is full. Do this until you have skewered all of your scallops and salmon. Sprinkle lightly with cajun seasoning and return to the refrigerator until ready to cook.
Once your grill is ready, place the soaked cedar plank onto the grill and close the lid for three minutes. Flip the planks, add your prepared kabob skewers, and close the lid. You want to cook the skewers approximately 15 minutes and then check for doneness. Don’t overcook the scallops!
You do not need to flip, turn, rotate or disturb your skewers in any way while they cook. You want to check occasionally for flareups but if your boards were properly soaked this should be a pretty hands-off operation. You may see some smoldering of the boards around the edges and you will probably here that familiar POP of a campfire from time to time. If you see flames you can spritz the boards with a little water. Otherwise, leave it be!
When your kabobs are done remove them, while still on the planks, with tongs and a pot holder. Place the cedar planks on a heatproof surface for serving. Just before you invite your guests to dig in brush each of the skewers with the Cajun Citrus Butter. Provide additional Cajun Citrus Butter for dipping.
Cedar Plank Salmon and Scallop Kabobs with Cajun Citrus Butter
Ingredients
- 2 Pounds Wild Caught Salmon
- 2 Pounds Wild Caught U/10 Sea Scallops
- 2 Sticks of Butter
- 3 Limes
- 3 Lemons
- Cajun/Blackening Seasoning
Special Tools Needed
- 4 Large Cedar Grilling Planks
- 8-10 Wooden Skewers
- Microplane Zester
Instructions
Pre-Party Prep
- If your scallops are frozen, place them in a bowl of cold water for about 30 minutes to thaw. Drain and return to the refrigerator until you are ready to cook.
- Remove the skin from your salmon and cut the salmon into chunks that are approximately the same size as your scallops. Place in the refrigerator until you are ready to cook.
- Soak you cedar planks and your skewers in water for at least 2 hours. Place a heavy bowl over them to make sure they remain completely submerged.
- Preheat your grill or prepare your charcoal approximately 30 minutes before you wish to cook your kabobs. While the grill preheats prepare your Cajun Citrus Butter and your Salmon and Scallop Kabobs.
Cajun Citrus Butter
- In a small saucepan combine 2 sticks of butter, the zest of 1 lime and 1 lemon and 1/2 teaspoon or so of cajun seasoning. Slowly melt the butter and stir to incorporate the seasonings. Keep warm until ready to use.
Salmon and Scallop Kabobs
- Slice a lemon and a lime into very thin slices. On your pre-soaked skewers alternate salmon, citrus slice, scallop, repeating until your skewer is full. Do this until you have skewered all of your scallops and salmon. Sprinkle lightly with cajun seasoning and return to the refrigerator until ready to cook.
- Once your grill is ready, place the soaked cedar plank onto the grill and close the lid for three minutes. Flip the planks, add your prepared kabob skewers, and close the lid. You want to cook the skewers approximately 15 minutes and then check for doneness. Don’t overcook the scallops!
- You do not need to flip, turn, rotate or disturb your skewers in any way while they cook. You want to check occasionally for flareups but if your boards were properly soaked this should be a pretty hands-off operation. You may see some smoldering of the boards around the edges and you will probably here that familiar POP of a campfire from time to time. If you see flames you can spritz the boards with a little water. Otherwise, leave it be!
- When your kabobs are done remove them, while still on the planks, with tongs and a pot holder. Place the cedar planks on a heatproof surface for serving. Just before you invite your guests to dig in brush each of the skewers with the Cajun Citrus Butter. Provide additional Cajun Citrus Butter for dipping.
I need to venture out and try seafood. I’ve had scallops once but I’ve never tried salmon. I’m sure Thom will find this recipe and add it to our to-make list.
Gina I tried Salmon for the first time about a year ago! I became a changed woman. It is so yummy if cooked well. The key is to also use Wild Caught US Salmon. Farm raised is just gross to me but the season for Wild Caught is much shorter.
I need to venture out and try seafood. I’ve had scallops once but I’ve never tried salmon. I’m sure Thom will find this recipe and add it to our to-make list.
Gina I tried Salmon for the first time about a year ago! I became a changed woman. It is so yummy if cooked well. The key is to also use Wild Caught US Salmon. Farm raised is just gross to me but the season for Wild Caught is much shorter.
How fun! This is such a sweet idea- virtual dinner party 🙂 Love it!
Excited to hear you speak at Arkansas Women Bloggers!
Thanks Katie. I am looking forward to AWBU too!
How fun! This is such a sweet idea- virtual dinner party 🙂 Love it!
Excited to hear you speak at Arkansas Women Bloggers!
Thanks Katie. I am looking forward to AWBU too!
Why have I never thought to put salmon on a skewer? Why? I will tell you why… because I wasn’t thinking outside the box to put them on a cedar plank, that’s why.
Great idea!
Thanks Julie, and thank you for hosting such a delicious dinner party. 🙂
You’re so funny, Lyndi! I have been dying to try cedar plank cooked fish for ages. When I thought of this recipe, I must admit, I thought I was brilliant!
Why have I never thought to put salmon on a skewer? Why? I will tell you why… because I wasn’t thinking outside the box to put them on a cedar plank, that’s why.
Great idea!
Thanks Julie, and thank you for hosting such a delicious dinner party. 🙂
You’re so funny, Lyndi! I have been dying to try cedar plank cooked fish for ages. When I thought of this recipe, I must admit, I thought I was brilliant!
This summer we went scallop hunting in Florida – I wish I had this recipe with me! It looks wonderful!
Leslie, Scallop hunting?? I need to plan to do this next time I go to Florida! Tell me more!
This summer we went scallop hunting in Florida – I wish I had this recipe with me! It looks wonderful!
Leslie, Scallop hunting?? I need to plan to do this next time I go to Florida! Tell me more!
These look delicious! Thanks for sharing this recipe.
Thanks Jenna! I hope you enjoy it!
These look delicious! Thanks for sharing this recipe.
Thanks Jenna! I hope you enjoy it!
If I were to have a dinner party, I would invite all the AWBU gals! We always have so much fun together!!!
If I were to have a dinner party, I would invite all the AWBU gals! We always have so much fun together!!!
I would invite the people who’ve volunteered their time to help with projects we’ve done the past year.
I would invite the people who’ve volunteered their time to help with projects we’ve done the past year.
Oh my gosh-this looks so good! I think it’s time we scored some wild salmon!
Oh my gosh-this looks so good! I think it’s time we scored some wild salmon!