Freshly grated lemon zest and lemon juice (optional)
Minced fresh dill (optional)
Wine, sake, or cider, for soaking the planks
Instructions
Soak the cedar planks. One to two hours before grilling, submerge the cedar planks in wine, sake, cider, or water.
Heat the grill. Heat a gas or charcoal grill to medium indirect heat, about 350°F.
Lay the planks on the grill. Arrange the planks on the grill grates in a single layer. Leave a little space between planks for heat and air to flow.
Place the salmon on the planks.
Coat the salmon with a thin layer of olive oil. Season with salt,
pepper, and lemon zest or juice. Place the salmon skin-side down in a
single layer on the cedar planks. Cover the grill.
Grill for 12 to 15 minutes.
Grill until the salmon is uniformly pink in the center. Start checking
the salmon for doneness after about 12 minutes. Small or thinner fillets
will cook more quickly than larger or thicker cuts.
Remove the skin.
Transfer the salmon to a cutting board or baking sheet. Use a thin
spatula to gently separate the skin from the salmon if desired. The skin
should stick to the boards and separate easily.
Cut into portions and serve. Use a sharp knife to cut the salmon into portions if desired. Sprinkle with dill if using and serve immediately.
