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1 whole filet of salmon, about 3 pounds, skin on, scored (up to but not through the skin) into serving pieces
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6 tbs. extra-virgin olive oil
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4 large garlic cloves, minced (generous 1 tbsp.)
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¼ cup minced fresh dill
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2 tsps. salt
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1 tsp. ground black pepper
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1 tsp. lemon zest, plus lemon wedges for serving
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 degrees on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness. Let sit 5 minutes or longer. Serve with lemon wedges.