Cedar Planked Salmon

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Ingredients

1. 2 c red wine, for soaking cedar plank, optional
2. 1 2lb center-cut, skinless salmon fillet, about 1 1/2 inches thick
3. 2 T packed brown sugar
4. 1 1/2 t kosher salt
5. 1 T fresh dill, chopped
6. 1 t pepper
7. 1 (16 x 7 in) cedar plank
8. 1 t vegetable oil
9. lemon wedges

Instructions

1. One hour before grilling, soak cedar plank in red wine, if wine does not cover wood, add water. Or soak cedar plank in water for 1 hour.
2. Cut salmon crosswise into 4 equal fillets.
3. Combine sugar, salt, dill, and pepper in bowl.
4. Pat almon dry with paper towels.
5. Sprinkle salmon all over with sugar mixture, place on plate, and refrigerate, uncovered, for at least 1 hour or up to 24 hours
6. Place cedar plank in center of grill.
7. Turn all burners to medium-low, cover, and heat grill until plank is smoking and crackling (it should not ignite), about 15 minutes.
8. Leave all burners on medium-low. Adjust burners as needed to maintain grill temperature between 300 and 325 degrees.
9. Brush skinned ide of salmon llets with oil, then place skinned side down on plank.
10. Cover grill and cook until center of salmon is translucent when checked with tip of paring knife and registers 125°F (for medium-rare), 12 to 15 minutes.
11. Using tongs, transfer plank with salmon to baking sheet, tent with aluminum foil, and let rest for 5 minutes.
12. Serve with lemon wedges.

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