1
Add 16 oz of liquid to drip tray and preheat your Kenyon Grill to medium-high.
2
Place the salmon fillets on a plate and season with salt and pepper. Sprinkle half of the thyme and drizzle with 1 1/2 tsp of the olive oil. Place the zucchini quarters, cut side up, on a serving platter large enough to hold the salmon and zucchini. Season with salt and pepper, top with the remaining thyme, and drizzle with remaining 1 1/2 tsp of olive oil.
3
Place the Salmon on the grill until grill marks appear on the first side (about 3 minutes). Using a spatula, flip the Salmon and cook another 3 minutes. Add zucchini, cut side down turning occasionally, until browned (about 3 minutes).
