Ingredients

Salmon:
1 9 x 15-inch untreated cedar plank or shingle, soaked in water for at least an hour
1 Salmon fillet, 1½ pounds (about 10-12 inches long)
1 lemon, cut in thin slices
Sea salt and freshly ground pepper to taste

Cool as a Cucumber Sauce:
1 seedless cucumber, peeled and diced
1 shallot minced
Zest of one lemon
1/3 cup fresh dill, minced
1 cup creme Fraiche or sour cream
½ cup plain whole milk yogurt
Sea salt and freshly ground pepper to taste

Methods/steps

Grilling Method: Indirect/Medium Heat

To make the Cool as a Cucumber Sauce:
Combine the cucumber, shallots, zest and dill in a small mixing bowl. Gently fold in the sour cream or yogurt and season with salt and pepper. Store in the refrigerator until ready to use.

Remove the plank from the water and place fillet skin side down on wood. Brush with olive oil, cover top with lemon slices and season with salt and pepper.

Place planked salmon in center of the cooking grate. Grill for 15-20 minutes or until salmon is pink in the center and flakes easily with a fork. Remove from grill.

Serve the salmon directly from the plank with a spoonful of the Cool as a Cucumber Sauce.