Cedar Plank Grilled Salmon

Dry rub seasoning

2 teaspoons freshly grated pepper
1 teaspoon dried, grated lemon peel
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon paprika
1 tablespoon sea salt crystals
2 teaspoons light brown sugar

Place dry rub ingredients in a food processor or spice grinder and process until well blended. Transfer to a small bowl or cup, wrap tightly and store at room temperature until ready to use.

1 cedar barbecue grilling plank
2 (6 ounce) pieces salmon fillet, fresh or thawed, about 2 inches thick, skin removed
1 tablespoon dry rub seasoning
1 lemon, cut into 4 wedges

Soak the cedar plank for at least 5 hours.

Place the fillets on wax paper. Sprinkle both sides of the fish evenly with the dry rub (1 1/2 teaspoons per serving). Press the seasoning into the flesh. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.

Place the salmon pieces in the center of the cedar plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a gas grill, preheat on high then turn down to medium before placing the planks on the grill. If using a charcoal grill, wait until coals are covered with gray ash. Cover with a lid.

There will be some crackling and heavy smoke. Keep a water bottle handy in case the planks begin to flame. If they do, spray lightly and cover again. Salmon should take 8 to 10 minutes to cook, depending on the thickness of the salmon and the heat of the grill. Remove when the salmon reaches an internal temperature of 120 to 125 degrees F.

Garnish with lemon wedges and serve.