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.
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.
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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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