Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill
1 whole salmon fillet, about 3 pounds, skin on, scored (up to but not through the skin) into serving pieces
6 tablespoons extra-virgin olive oil
4 large cloves garlic, minced
1/4 cup minced fresh dill
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon zest, plus lemon wedges for serving
Soak untreated cedar plank large enough to hold a side of salmon (5-7 inches
wide x 16-20 inches long) in water, weighting it with something heavy, like
a brick, so it stays submerged for 30 minutes to 24 hours.
When ready to grill, either build charcoal fire in half the grill or turn
grill burners on high for 10 minutes.
Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over
salmon and into scored areas to coat.
Place soaked cedar on hot grill grate, close lid and watch until wood starts
to smoke, about 5 minutes.
Transfer salmon to hot plank, move salmon off direct charcoal heat or turn
burners to low, and cook covered 'til salmon is just opaque throughout (130
degrees F on meat thermometer inserted in thickest section) 20-25 minutes or
longer, depending on thickness and grill temp.