This is such a simple and elegant technique for cooking salmon. The fish steams gently in the heat of the grill, staying unbelievably tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar. We complemented the salmon with a balsamic and honey glaze and a light shaved vegetable salad.
Preheat the oven to 375F. Rinse and shave (with a potato peeler or mandoline) slice the cucumber in to long, slim ribbons. Dice the onion. Mince the garlic. Rinse and chiffonade the parsley and dill. Halve the lemon.
Make the Honey Glaze
Soak the cedar plank in water in a shallow dish for 5 minutes to protect the plank from burning. Mix the balsamic vinegar, half the honey, and half the garlic in a mixing bowl. Whisk together to incorporate.
Prepare the Dressing
In a small bowl, whisk together the remaining honey, 1 Tbsp. olive oil, juice of one lemon to taste, remaining garlic, fresh dill, and salt and pepper to taste. If flavor is too strong, you can mellow the dressing with a few Tbsp. of water.
Cook the Salmon
Place the salmon on the soaked cedar plank and brush both sides with the glaze. Season the fish with a pinch of salt and pepper. Place the cedar plank on a baking dish and roast in the oven for 10-12 minutes, or until the fish begins to caramelize and the flesh of the fish is firm to the touch.
Make the Salad
In a large mixing bowl, combine the shaved cucumbers, parsley (reserving a little for garnish), and half of the red onion to taste. Pour the dressing over and toss until desired coating and flavor is reached.
Plate the Dish
Place a serving of shaved vegetable salad on a plate. Rest a salmon filet overtop. Garnish with fresh parsley, dill, and red onion as desired.