salmon fillet (with skin), 2½ to 3 pounds and about ¾ inch thick, pin bones removed
Finely grated zest and juice of 1 lemon
finely chopped fresh dill
freshly ground black pepper
1 untreated cedar plank,40.5 and about 18 millimeters thick
Soak the cedar plank in water for at least 1 hour.
Place the salmon fillet, skin side down, on a sheet pan. In a small bowl mix the marinade ingredients. Pour the marinade over the salmon, cover with plastic wrap, and refrigerate for 30 minutes.
Related Grill Skills
Zest Then Juice a Lemon
Prepare the grill for indirect cooking over high heat (450° to 550°F).
Brush the cooking grates clean. Remove the soaked plank from the water and place it on the cooking grate over direct heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over and place it over indirect high heat. Put the salmon on the plank, skin side down, and cook, with the lid closed, until the salmon is just opaque in the center and begins to brown slightly around the edges, 25 to 35 minutes. Cooking time will vary according to the thickness of the fillet. Transfer the plank with the salmon to a heatproof surface. Serve warm or at room temperature.