Line a baking sheet with parchment or waxed paper. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place 2 pieces of salmon on their side, with the skin back to back, on the prepared baking sheet, repeat with remaining salmon, and refrigerate, uncovered, for at least 2 hours and up to 12 hours. Heat oven to 375 degrees F. Meanwhile, prepare an ice water bath. Bring a medium saucepan of lightly salted water to a boil. Add carrots and cook for 1 minute. With a slotted spoon, transfer to ice water bath. In a separate small saucepan, place potatoes. Cover with water and bring to a boil. Reduce heat to simmer and cook until tender about 10 minutes. With slotted spoon transfer to ice water bath. When vegetables are cool, drain and reserve. Transfer the pairs of salmon fillet, with the skin still back to back, on center of cedar plank. In a medium bowl, combine carrots, potatoes, pepper, and mushrooms. Add 2 teaspoons lemon juice, oil, salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to cedar plank, surrounding salmon. Sprinkle with juice of 1/3 lemon. Transfer plank to oven. Bake for 8 minutes. Remove from oven. Turn fish over and return to oven. Bake until salmon reaches an internal temperature of 120 degrees F, an additional 6 to 8 minutes. Remove from oven. Serve directly on plank, or transfer to plates. Brush with melted butter, if desired. Garnish with lemon slices.
In the bowl of a food processor, combine paprika, salt, lemon pepper, sugar, garlic, tarragon, and basil. Store in airtight container at room temperature for up to 3 months. Yield: about 1/4 cup
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