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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Love both the rub and the sauce (which would go with ANY type of grilled seafood, really). Only changes I would make would be to increase the rub a little for a 2# piece of salmon and also sub brown sugar for the granulated in the rub. A keeper!
This is my absolute favorite salmon recipe. It always takes longer to cook than the recipe states but it is so tender and delicious when it is done. My young kids like it as well!
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