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1
Soak two 12 by 7-inch, 5/8-inch-thick oak planks in water for 2 hours.
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2
To make the cure, combine the salt, sugar, coriander and fennel seeds, peppercorns, bay leaves, and wine in a nonreactive saucepan.
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3
Bring to a boil, decrease the heat to a simmer, and cook for 2 minutes.
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4
Remove from the heat, add the dill, and let cool completely.
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5
Use now, or cover and refrigerate for up to 1 week.
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6
Put the salmon fillets in a baking dish large enough to hold them in a single layer.
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7
Pour the cooled cure over the fish and let stand for 15 to 30 minutes, turning once or twice.
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8
Remove the salmon from the cure and drain.
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9
It is fine if some of the spices or dill adheres to the salmon.
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10
Lightly brush the salmon with olive oil.
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11
Prepare a medium heat fire (400F) in a wood-fired grill.
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12
Have a spray bottle of water ready to extinguish flare-ups.
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13
Place the soaked planks on the grill and close the lid.
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14
Heat until the planks begin to smoke and crackle a bit, about 3 minutes.
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15
Flip the planks over, then place the salmon, skin side down, on the marked side of the planks.
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16
Cover and grill until the salmon is just cooked through and slightly translucent in the center, about 6 minutes.
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17
Transfer the plank with the salmon to a heatproof platter, or transfer the salmon to a warmed platter or plates.
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18
Serve hot or at room temperature.
