A Native American-inspired grilling technique from the Pacific Northwest. The wet cedar plank acts as a buffer against direct flame, allowing the salmon to gently roast/steam while infusing the flesh with a profound, aromatic wood smoke.
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Soak the plank. Submerge the cedar plank in water (weigh it down with a bowl) for at least 2 hours . This prevents it from catching fire on the .
Prepare the glaze. In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, chopped dill, salt, and pepper.
Prep the salmon. Pat the salmon skin completely dry. Place it skin-side down on the soaked cedar plank.
Glaze. Brush the mustard-maple glaze evenly over the flesh of the salmon. Arrange the thin lemon slices in a line down the center of the fish.
Heat the . Prepare a for medium-high heat (about 400°F).
the plank. Place the plank directly on the grates over direct heat. Close the lid. The wood will begin to and smolder. Keep a spray bottle of water nearby in case the edges of the plank catch actual fire.
Cook. with the lid closed for 15-20 minutes , depending on the thickness of the fish. It is done when the flesh flakes easily with a fork and is slightly translucent in the center (internal temp 135°F).
veggies. During the last 10 minutes , the oiled summer squash directly on the grates.
Serve the salmon directly from the plank at the table.
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