Cedar plank salmon with lemon caper butter, cooked in a pizza oven

For the butter, combine butter with the zest of most of a lemon, a little thyme, capers with about half of them mashed, and a little lemon juice.

Slice a lemon thin, seeds and all. Smash, peel and chop garlic.

Take a cedar plank that has soaked a couple of hours, so it does not burn, out of the water and dry it.

Oil the plank, spread thyme, then garlic, lemon slices and the skin-on salmon on top. Oil the salmon and season generously.

Put the plank in the pizza oven thick end first toward the heat at the back. Cook 7 to 9 minutes without flipping, rotating after about 4 minutes, to about 120 to 125 inside for medium rare.

When rotating, start melting the lemon caper butter. Keep the oil on the board light; it flares up.

Spoon the caper butter over the salmon and serve on the plank with something under it.

Variation: without a pizza oven, use a home oven as high as it goes, 500 to 550; it may take a little longer.