Grilled Sockeye Salmon with Fresh Herb Salad

An hour before cooking, soak planks in warm water — weighing them down with a plate or two to keep them submerged.

Prepare a grill for medium-high heat cooking.

In a medium bowl, whisk together lemon juice, maple syrup, chile, ¼ teaspoon each salt and pepper, and 2 tablespoons water. Add sliced shallots and toss to coat.

Rub salmon with grapeseed oil and season both sides with the remaining 1 teaspoon each salt and black pepper. 

Remove planks from water and place on the grill, rough-side down. Arrange fish on planks, sprinkle with thyme, and arrange lemon on top of and under fish. Cover the grill and cook for 8–10 minutes or until done.

Transfer salmon to a plate. If you don’t want to serve the salmon with the skin, slide a spatula between the skin and the fillet, leaving the skin behind. If it doesn’t come off easily, gently flip over the fish and scrape away the skin.

Divide salmon among plates. Add fresh herbs to lemon-shallot mixture, quickly toss and scatter across the salmon to serve.