Salmon fillets
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1 tablespoon fresh dill, minced
Salt and pepper, to taste
Cedar plank, enough to hold salmon
Soak an untreated cedar plank in water, weighting it with something heavy, so that it stays submerged 30 minutes - 24 hours. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt and pepper; rub over salmon. Place soaked cedar plank on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank. Move off direct heat or turn burners to low and cook until salmon is just opaque throughout (130 degrees on a meat thermometer inserted into thickest section of meat). About 15-25 minutes depending on thickness and size of salmon. Let sit 5 minutes.