Directions

FOR THE HERBS:
In a small bowl, mix the fresh herbs, olive oil, garlic, shallot and garlic. Zest 1/2 of the lemon, and add to the herb mixture. Set aside.

Soak cedar plank in salted water for 2 hours, then drain.
Pat the excess water from the plank, then brush it with a thin layer of vegetable oil
Slice the lemon in to 1/4” thick, and layer across the plank as a “bed” for the salmon.
Remove skin from salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels.
Season the salmon with salt and pepper on both sides.
Lay the salmon (on what was skin-side down) on the cedar plank and lemon slices.

Set grill for indirect grilling and heat to medium-high. Have a spray bottle of water neaby.
Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until almost cooked through, around 15 to 20 minutes.

Spoon the herb mixture on top of the salmon, cover on the grill, and continue to grill until the internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

NOTE: If the edges of the plank start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Throw away the plank— or break it up, soak it in water and use it as wood chips to infuse more flavor into your next grilled meat.