Cedar Plank Sockeye Salmon with grilled summer vegetables

Course: Main Dish

Cuisine: Salmon

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Servings: 4 People

---

Ingredients

• 4 6-ounce MSC Sockeye Fillets
• 2 Tbsp unsalted butter or avocado oil
• 2 tsp salt
• 2 Tbsp fresh dill, chopped fine
• 1 Tbsp lemon juice (remaining lemon cut into ½ inch rings)
• 2 zucchinis, cut into 1-inch pieces
• 1 red onion, cut into squares
• 1 pint cherry tomatoes, washed and left whole
• 1 Tbsp seasoning salt
• 2 tsp ground black pepper
• 2 cedar planks

---

Instructions

1. Submerge cedar planks in water for at least 1 hour before use.
2. Set the grill to medium-high heat (400°F).
3. Melt butter and add salt, dill, and lemon juice. Brush the mixture lightly over the salmon fillets. Place cut lemon rings on top of the fillets.
4. Skewer vegetables, alternating between onion, zucchini, and tomato. Drizzle with olive oil and season with seasoning salt and black pepper to taste.
5. Place vegetable skewers on the grill and rotate every few minutes. Remove when zucchini begins to soften and onion and tomatoes have a slight charred appearance.
6. Place cedar planks on the grill and close the lid. When they begin to smoke (1-2 minutes), place the salmon, skin-side down, on the planks over direct heat and close the lid. NOTE: Keep the lid closed to avoid flaming up the planks.
7. Remove the planks with salmon after 5 minutes for medium-rare. Continue cooking for 1-2 more minutes for medium to well-done temperatures.
8. Garnish with a sprinkle of fresh dill.