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1
Generously brush the skin side of the fish with olive oil.
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2
Generously season both sides with salt and pepper.
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3
Place the salmon, skin side down, on the cedar plank.
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4
Make the glaze, in a bowl, mix the mayonnaise with the mustard, dill, sugar and lemon zest.
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5
Season with the salt and pepper to taste.
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6
Set up your grill for indirect grilling and preheat to medium-high.
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7
Spread the glaze evenly over the salmon.
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8
Place the plank on the grill away from the heat.
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9
Cover the grill and indirect grill the salmon until cooked, 15 to 20 minutes.
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10
To test for doneness, use an instant-read meat thermometer inserted through the side of the fillet: the temperature should be about 135.
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11
Or insert a metal skewer in the side of the fishit should come out piping hot to the touch.
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12
The glaze will be a deep golden brown.
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13
Transfer to a platter and serve the salmon right off the plank.
