Cedar-Plank Lemon Pepper Salmon and Horseradish

For the salmon

1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches)
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce

1/2 cup crème fraîche
3 Tbs. minced fresh chives
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper

Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.
Prepare the sauce

In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.

In a small bowl, combine the lemon zest, thyme, sugar, 1/4 tsp. salt, and 1 tsp. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillet on both sides with the olive oil and then set the fillet skin side down on a plank. Sprinkle the fillet with the lemon-pepper mixture. Gently rub the seasoning into the fillet. Let stand at room temperature while the grill heats.

Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the plank over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of the fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The plank may smoke a bit (this is fine) and will become very aromatic. Let the fillet rest on the plank for 5 to 10 minutes before serving.

Cut the salmon fillet crosswise into serving portions and transfer to individual plates. Serve with the sauce.

***First time called for a lot more salt on the salmon which I put less than and it was still too salty.  Lowered amount and still marking as a 4.5 as the sauce REALLY made this a keeper recipe.

4 servings
Calories (kcal): 460; Fat (g): 28; Fat Calories (kcal): 260; Saturated Fat (g): 10; Protein (g): 46; Monounsaturated Fat (g): 10; Carbohydrates (g): 3; Polyunsaturated Fat (g): 6; Sodium (mg): 600; Cholesterol (mg): 150; Fiber (g): 1;