You will need:

1 salmon fillet with skin, 2 ½ to 3 pounds and ¾ inch thick

Finely grated zest of 1 lemon

3 sprigs of fresh dill, snipped

Salt and pepper

1 untreated cedar plank (about 16 inches by 8 inches and at least ¾ inch thick),
submerge in water for at least one hour

Lemon Wedges

Season the flesh side of the salmon with the lemon zest, dill, and salt and pepper to taste. Place the soaked plank over Direct High heat until the edges start to smoke and char, 5 to 10 minutes. Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes.

Remove the plank and salmon to a heatproof surface and serve warm.


Makes 8 to 10 servings