Lemon Cedar Plank Salmon Fillet

Immerse and soak the cedar plank in salted water for at least 1 hour or overnight; drain and wipe away any excess water.

Prepare the grill for indirect grilling and preheat to medium-high.

Rinse the salmon fillet under cold running water, pat completely dry with paper towels and remove any bones.

In a glass bowl, combine the shallots, rosemary, lemon juice, olive oil, and red wine vinegar. Season to taste with salt and pepper. Spoon the mixture over the top of the salmon.

Place the cedar plank in the center of the grill grate, away from the heat. Cover for 4 to 5 minutes until the plank starts to steam and smoke. Place the salmon fillet on the prepared cedar plank. Arrange rosemary and sliced lemon on the salmon. Cover and cook for 15 to 25 minutes, or until the salmon flakes easily or until desired degree of doneness is achieved. Check the plank occasionally and mist with water if the edges start to catch fire. Grilling time will vary, depending on the thickness of the salmon.