Servings: 4, with one extra salmon fillet for leftovers
Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn’t stick to the grill grates because it’s on the planks. Plus, this spice rub—a simple mixture of salt, cracked black pepper, lemon zest, fresh thyme, and a bit of sugar—pairs really well with the cedar-smoke flavor. Because it’s a simple technique, it’s easy to grill two fillets at once and use the leftover fillet the next day in a salad or sandwich.
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Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.
Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.
Make Ahead Tips
The sauce may be made up to 1 day ahead, and refrigerated, covered.
To round out your Sunday supper, serve this dish with Peas and Carrots with Lemon, Dill, and Mint.
Cool any leftover salmon completely, wrap well, and refrigerate for up to 3 days.
If you want to serve both salmon fillets for 8 people, double the sauce recipe.
Fantastic! Especially mouth-watering when fresh Copper River salmon is available.
Great recipe! We loved it with no changes...!
This was delicious. We used Copper river Sockeye. It was so good we decided we must have it again tonight.
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