Cedar-Planked Salmon with Honey-Lime Dressing

Dressing
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons minced fresh chives
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 cup extra-virgin olive oil

1 large salmon fillet, with skin, 2-1/2 to 3 pounds, about 16 inches long and 3/4 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 untreated cedar plank, about 16 inches by 8 inches, submerged in water for at least 1 hour

Instructions
To make the dressing: In a blender, combine all the dressing ingredients except the oil. Mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.

Place the salmon on a rimmed baking sheet. Using needle nose pliers remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute it evenly.

Place the soaked plank over Direct High heat until the edges start to smoke and char, 5 to 10 minutes. Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just opaque in the thickest part and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.

Makes 8 to 10 servings

Note: The cedar plank is grilled over Direct High heat and the salmon is grilled over Indirect High heat.