Salmon and smoke were made for each other, so we lean into it twice here — once on the cedar plank, and again with a generous finish of our Smoked Muhammara, which brings roasted pepper sweetness, toasted walnut depth, and a quiet warmth from the balsamic. It's an easy, forgiving way to cook fish on the grill — the plank protects the flesh from direct flame and perfumes it as it cooks — and the muhammara means you can skip the marinade altogether. Spoon it on warm, straight off the grill, with extra on the side for anyone who wants more.
A sauce should earn its place on the plate, not just sit on top of it.
The Smoked Muhammara was built to do exactly that: cold-smoked roasted red peppers and walnuts, balanced with balsamic vinegar, so it works as comfortably with fish as it does spooned over olives.
SERVES 4 | ACTIVE TIME 10 min | TOTAL TIME 25 min (plus 15 min plank soak) | CEDAR PLANK + GRILL
Ingredients
— 1 cedar grilling plank, soaked in water for at least 15 minutes
— 4 salmon fillets (skin-on, about 6oz each)
— 1 tbsp olive oil
— Sea salt and cracked black pepper, to taste
— 1/2 cup (125ml) Fume-eh Smoked Muhammara
— 1 tbsp fresh dill, chopped, plus extra to finish
— 1 lemon, half juiced and half cut into wedges
— 2 tbsp pine nuts or chopped walnuts, toasted
— 2–3 tbsp pomegranate seeds
— Flaky sea salt, for finishing
Method
1. Soak the cedar plank in water for at least 15 minutes — longer if you have time — to keep it from catching fire on the grill.
2. Preheat the grill to medium-high. Pat the salmon dry, brush with olive oil, and season with salt and pepper.
3. Place the soaked plank directly on the grill grates and let it heat for 2–3 minutes until it starts to smoke and crackle lightly.
4. Lay the salmon fillets, skin-side down, on the plank. Close the lid and grill for 12–15 minutes, until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
5. While the salmon cooks, stir the lemon juice and chopped dill into the Smoked Muhammara to loosen it slightly.
6. Transfer the salmon to a serving platter, still on the plank if you like the presentation. Spoon the muhammara generously over each fillet.
7. Finish with toasted pine nuts, a scatter of pomegranate seeds, a little more fresh dill, flaky sea salt, and lemon wedges on the side.
ABOUT THE PRODUCT
Roasted red peppers are cold-smoked before they're blended into the Smoked Muhammara, which is what gives it enough backbone to stand up to grilled fish without overpowering it.