- 1 2-pound center-cut, skinless salmon fillet, about 1 1/2 inches thick
- 2 tbsp packed brown sugar
- 1 ½ tbsp kosher salt
- 1 tbsp chopped fresh dill
- 1 tsp pepper
- 1 16 by 7-inch cedar plank
- 1 tsp vegetable oil
- Lemon wedges
- Cut salmon crosswise into 4 equal fillets. Combine sugar, salt, dill, and pepper in bowl. Pat salmon dry with paper towels. Sprinkle salmon all over with sugar mixture, place on plate, and refrigerate, uncovered, for at least 1 hour or up to 24 hours. One hour before grilling, soak cedar plank in water for 1 hour (or according to manufacturer’s directions).
FOR A CHARCOAL GRIL
- Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place. Place cedar plank in center of grill. Cover and open lid vent completely. Heat grill until plank is lightly smoking and crackling (it should not ignite), about 5 minutes.
FOR A GAS GRIL
- Place cedar plank in center of grill. Turn all burners to medium-low, cover, and heat grill until plank is smoking and crackling (it should not ignite), about 15 minutes. Leave all burners on medium-low. Adjust burners as needed to maintain grill temperature between 300 and 325 degrees.
- Brush skinned side of salmon fillets with oil, then place skinned side down on plank. Cover grill and cook until center of salmon is translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 12 to 15 minutes. Using tongs, transfer plank with salmon to baking sheet, tent with aluminum foil, and let rest for 5 minutes. Serve with lemon wedges.