Cedar-Planked Wild Alaska Salmon with Mustard-Dill Sauce

1. 1

   Generously brush the skin side of the fish with olive oil.

2. 2

   Generously season both sides with salt and pepper.

3. 3

   Place the salmon, skin side down, on the cedar plank.

4. 4

   Make the glaze, in a bowl, mix the mayonnaise with the mustard, dill, sugar and lemon zest.

5. 5

   Season with the salt and pepper to taste.

6. 6

   Set up your grill for indirect grilling and preheat to medium-high.

7. 7

   Spread the glaze evenly over the salmon.

8. 8

   Place the plank on the grill away from the heat.

9. 9

   Cover the grill and indirect grill the salmon until cooked, 15 to 20 minutes.

10. 10

    To test for doneness, use an instant-read meat thermometer inserted through the side of the fillet: the temperature should be about 135.

11. 11

    Or insert a metal skewer in the side of the fishit should come out piping hot to the touch.

12. 12

    The glaze will be a deep golden brown.

13. 13

    Transfer to a platter and serve the salmon right off the plank.

* Per serving · 4 servings · Values may vary.