Cedar Plank Salmon

For our July 4th dinner I decided to make cedar plank salmon instead of the usual burgers of steaks.  The process is pretty easy.  First, we picked up some cedar planks at Dominick's since Costo had sold out.  The planks were soaked for about an hour during which time I trimmed the salmon to fit and pulled together the ingredients I would use.  Once the plank was well soaked I removed it from the water and patted dry.  A generious coating of extra virgin olive oil was applied, the a sprinkling of Mrs. Dash, a few grinds of salt and some sprigs of fresh dill.  The salmon fillet was placed on top of the dill, then more Mrs. Dash, more salt, more sprigs of fresh dill, some very thin slices of lemon shingled on top and finally a squeeze of lemon.  The Weber kettle grill had been prepared with a full chimney of lit coals dumped on one side and spread out so they formed a uniform bed covering 1/2 of the bottom.  There were no coals on the other half.  The plank of salmon was first placed directly over the hot coals until I saw a bit of char on the sides of the plank, then it was moved over to the cool side.  The corn and other vegetables were grilled on the hot side until done, then a handful of soaked cherry wood chips were placed on the fire and the grill lid placed on so the salmon would finish cooking over indirect heat with a little smoke.  It took about 5-8 minutes for the salmon to just get to the point were the flesh was starting to flake.  The results were excellent, very moist salmon with loads of flavor.  It's important to keep a close eye on the fish and remove it just as the flesh will flake when a paring knife is inserted, leave it on too long and you get dry salmon.