Cedar Plank Salmon

Instructions

1. Prepare the cedar plank
   Soak the cedar plank in water for at least 2 hours before grilling. This prevents the wood from burning and helps create steam for cooking. Place something heavy on top to keep it submerged.
2. Prepare the salmon
   Rinse the salmon under cold water and pat dry with paper towels. Check for any pin bones and remove them with fish tweezers. Leave the skin on as it helps hold the fish together during cooking.
3. Make the marinade
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dill, thyme, brown sugar, Dijon mustard, salt, and pepper until well combined. Spread this mixture evenly over the flesh side of the salmon, cover, and refrigerate for 30 minutes.
4. Preheat the grill
   Preheat your grill to medium heat, about 350°F (175°C). You want indirect heat, so if using a charcoal grill, push the coals to one side; if using gas, only light one side of the burners.
5. Place salmon on the plank
   Remove the soaked cedar plank from water and pat dry. Place the marinated salmon on the plank, skin side down. Arrange lemon slices on top of the salmon if desired.
6. Grill the salmon
   Place the cedar plank with salmon on the grill over indirect heat. Close the lid and cook for 15-20 minutes, or until the salmon is just opaque and flakes easily with a fork. The internal temperature should reach 135°F (57°C) for medium doneness.
7. Rest and serve
   Carefully remove the cedar plank from the grill using heat-resistant gloves or tongs. Let the salmon rest for 5 minutes before serving. The plank may be smoking or even charred on the edges, which is normal.