- 4 salmon fillets (about 6 ounces each)
- 4 teaspoons plus 1 tablespoon olive oil
- Essence to taste 
- 4 untreated cedar planks, about 5 1/2 x 10 inches, lightly rubbed with vegetable oil
- 1/2 pound chopped linguiÁa sausage or any other smoked sausage
- 1/2 cup fine dried bread crumbs
- 2 tablespoons grated lemon zest
- 2 tablespoons grated orange zest
- Salt and freshly ground black pepper to taste
- Preheat the oven 400?F.
- Rub each fillet with a teaspoon of the olive oil and season with Essence. Heat the remaining tablespoon olive oil in a large sautÈ pan over high heat. Sear the salmon fillets for 1 to 2 minutes on each side. Transfer the salmon to cedar planks and set aside.
- In a large sautÈ pan, fry the sausage for 2 to 3 minutes over medium heat. Add the bread crumbs and mix to bind with the sausage. Stir in the lemon and orange zests and season with salt and pepper. Using your fingers, spread the sausage mixture evenly all over the top of the salmon fillets, pressing it firmly into the fish.
- Place the planks on a baking sheet and bake for 14 minutes for medium-rare, 16 minutes for medium, and 18 minutes for well done.
- Remove from the oven and serve immediately.