Cedar-Planked Salmon with Dill Creme Fraiche

The Story

Gunner was built for white meats, but salmon sits in that liminal space where the herbaceous notes amplify the fish's richness without overwhelming it. Cedar and sage are old companions — the plank's smoke and Gunner's herbs reinforce each other naturally.

Instructions

1. The Dill Crème. Mix crème fraîche, fresh dill, capers, lemon zest, and 1 tsp Gunner. Refrigerate until service. This can be made a day ahead and improves overnight as the flavors meld.
2. The Plank Setup. Soak cedar plank in water for at least 30 minutes (add a splash of white wine to the water if you're feeling generous). Heat grill to medium-high, about 375–400°F. Place the soaked plank over direct heat for 3–4 minutes until it begins to char and smoke.
3. The Cook. Rub salmon fillet with olive oil and coat with Gunner Blend. Layer lemon slices on the charred plank and lay the salmon skin-side down on top. Close the lid and cook for 20–25 minutes until the flesh flakes at the thickest point. Internal temp of 130°F is perfect medium. Pull and serve directly from the plank with the dill crème alongside.

Pro Tips

• The plank is both a cooking vessel and a serving board. Bring the whole thing to the table. It's theatrical and it keeps the fish warm.