Cedar-Plank Salmon with Lemon, Dill, and Warm Mustard Glaze

— The Method

How it comes together.

1. Step 01

   Soak the cedar plank for at least 1 hour if you can, then preheat the grill to medium-high heat so the cooking environment is hot enough to smoke the wood gently without setting it ablaze. Pat the salmon dry and season it with kosher salt and black pepper, then score shallow slits across the top of the fillet. Tuck lemon slices and dill into some of those slits so the aromatics perfume the fish as it cooks rather than just sitting on top. In a small bowl, stir together the Dijon, whole-grain mustard, honey, lemon zest, lemon juice, and melted butter until the glaze looks glossy and loose.

2. Step 02

   Set the soaked plank over the heat for about 30 seconds per side first if your grill allows it, just enough to wake up the cedar and start the smoky aroma. Place the salmon on the plank, brush it generously with the glaze, and close the grill lid. Cook for 12 to 18 minutes depending on thickness, brushing once more halfway through, until the salmon is just turning opaque and flakes with light pressure while still looking moist in the center. If the plank begins to flare, move it to a cooler zone instead of panicking; gentle smoke is the goal, not open fire.

3. Step 03

   Transfer the plank off the grill and let the salmon rest for 3 to 5 minutes before finishing with chopped dill and flaky salt. I like to serve it directly on the plank for impact, but only if the presentation looks clean and the underside is safe and stable. The fish should smell woodsy and citrusy, with a surface that is lightly lacquered rather than sticky or wet. Break it into large, neat portions and spoon any juices from the plank over the top right before serving.