Cedar Planked Salmon With Garlic,Lemon And Dill

• 1 (3 lb) whole salmon fillets
• 6 tablespoons extra virgin olive oil
• 4 large garlic cloves, minced (generous 1 T.)
• 1/4 cup fresh dill, minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon lemon zest
• lemon wedge, for serving

1. Soak an untreated cedar plank (or planks) in water,weighting it down so it stays submerged, for about 8 hours.
2. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes.
3. Score the salmon (skin side) up to, but not through, the skin into 8 serving pieces.
4. Mix oil,garlic,dill,salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
5. Place soaked cedar on hot grill grate, close lid and watch until plank starts to smoke, about 5 minutes.
6. Transfer salmon to hot plank, remove salmon and plank off direct 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 of fish and grill temperature.
7. Let sit 5 minutes, transfer to plates and garnish with a lemon wedge.

salmon fillets, extra virgin olive oil, garlic, fresh dill, salt, ground black pepper, lemon zest, lemon

Taken from www.food.com/recipe/cedar-planked-salmon-with-garlic-lemon-and-dill-286550 (may not work)