Cedar plank grilling gently perfumes the salmon with smoke while protecting the delicate texture of the fish. The richness of Copper River Sockeye pairs naturally with avocado, fresh herbs, and citrus, creating a lighter California-style seafood dinner with layered flavor and clean finish.

Ingredient List

• 1.5 lb Copper River Sockeye Salmon Fillets
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp olive oil

Cedar Plank

• 1 cedar plank, soaked in water for at least 1 hour

Avocado Herb Salad

• 1 avocado, diced
• 1 cucumber, thinly sliced
• 1/4 cup parsley, chopped
• 1/4 cup dill, chopped
• 1 lemon, juiced
• 1 tbsp olive oil
• Kosher salt to taste

Process

1. Soak cedar plank in water for at least 1 hour before grilling.
2. Remove salmon from refrigeration 20 minutes before cooking and pat dry thoroughly.
3. Season salmon with kosher salt, black pepper, and olive oil.
4. Preheat grill to medium heat (375–425°F).
5. Place soaked cedar plank over grill grates for 2–3 minutes until lightly smoking.
6. Place salmon onto cedar plank skin-side down and close grill lid.
7. Cook 15–20 minutes until salmon reaches 125–130°F for medium.
8. Toss avocado, cucumber, parsley, dill, lemon juice, olive oil, and salt together.
9. Rest salmon 2–3 minutes before serving.
10. Serve directly on the cedar plank with avocado herb salad alongside.