Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill

Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water weighting it with something heavy like a brick so it stays submerged 30 minutes to 24 hours.

When ready to grill either build a 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 until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.