Cedar Planked Salmon

BBQ Restaurant Recipe

Serves 8 to 10

1 whole salmon fillet, skin on, 2 1/2 to 3 pounds and about 16 inches long
1/4 cup white wine
zest and juice of 1 lemon
1/3 cup finely chopped dill
1 tablespoon kosher salt
1 1/2 teaspoon freshly ground pepper

1 untreated cedar plank, about 16 inches long

Soak the plank: In a container large enough to hold the plank, immerse the plank in water for 1 hour or longer (You may need to weight it down.) Lift the plank from the water and rinse it.

Marinate the fish:  Place the salmon fillet, skin side down, on a baking sheet with sides. In a small bowl, mix together the wine, lemon zest, lemon juice, dill, salt, and pepper. Pour the mixture over the salmon. cover with plastic wrap and refrigerate for 30 minutes.

Grill the salmon:  Uncover the salmon and place it, skin side down, in the middle of the plank. Cook the salmon on the plank indirectly over high heat until just opaque at the thickest part, 30 to 40 minutes. The internal temperature should be about 125 degrees.