by EMMA CHRISTENSEN
Let me tell you, this right here is some of the best salmon you’ll ever put in your mouth. This is such a simple and elegant technique for cooking salmon. Try it for yourself.
One to two hours before grilling, submerge the cedar planks in wine, sake, cider, or water.
Lay planks on the grill in a single layer. Leave a little space between planks for heat and air to flow.
Coat salmon with olive oil. Season with salt, pepper, and lemon zest or juice. Place salmon skin-side down on the planks. Cover the grill.
Transfer salmon to a cutting board and use a thin spatula to gently separate the skin from the salmon if desired.
Cut into portions and serve. Sprinkle with dill if using and serve immediately.