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Cedar Plank Salmon and Scallop Kabobs with Cajun Citrus Butter

Julie Kohl
Prep Time 3 hrs
Cook Time 20 mins
Servings 8

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.