Step 1

Put a cedar grilling plank (see Know-How) in cold water, weighing it down with several cans or jars to keep it submerged. Soak for at least 4 hours (see Make Ahead).

Step 2

Heat/light the barbecue for direct medium heat (coals evenly distributed over the base of the barbecue).

Step 3

For the rub, heat the oven to its lowest setting. Spread the lemon zest on a baking tray and bake on the lowest oven shelf for 10 minutes or until dried out (check regularly to make sure it doesn’t burn), then set aside to cool. Grind the fennel seeds in a pestle and mortar with the salt and peppercorns. Add the dried lemon zest and sugar, then grind again until fine. Mix in the ginger and garlic granules (see Make Ahead).

Step 4

Sprinkle the spice rub over the salmon, pressing down so it sticks. Cover and leave in the fridge to marinate for 15 minutes.

Step 5

For the fennel salad, mix together all the ingredients in a bowl. Season with salt and black pepper, then chill until ready to serve (see Make Ahead).

Step 6

For the sauce, mix all the ingredients together in a small bowl, then cover and chill until ready to serve (see Make Ahead).

Step 7

Remove the cedar plank from the water and put it on the grill. Close the lid if you have one and let it heat for 5 minutes. Turn the plank over and brush it with the olive oil. Put the salmon on top, skin-side down. Close the lid again and cook for 12-15 minutes until the fish flakes easily.

Step 8

Serve the fillets with the sauce and salad alongside, with dill sprinkled on top to garnish.