With the barbecue themed newsletter and in anticipation of my first salmon fishing trip of the year in May, I thought that I would share one of our favorite ways to grill the salmon we catch.

Cedar Plank Salmon with Honey-Lime Dressing

Dressing: 2 TBSP fresh lime juice, 2 TBSP rice vinegar, 2 TBSP Dijon mustard, 2 TBSP honey, 2 TBSP minced chive, 1 tsp kosher salt, 1/2 tsp granulated garlic, 1/2 tsp black pepper, 1/2 tsp cayenne pepper and 1/4 cup extra virgin olive oil 1 large salmon fillet with skin (2.5 to 3 pounds), 1/2 tsp kosher salt, 1/4 tsp black pepper 1 untreated cedar plank to fit fillet at least 3/4" thick, submerged in water for at least 1 hour To make dressing: In a blender, combine 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 fillet 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 salt and pepper. Pour about half of the dressing over the flesh and use a brush to spread evenly. Remove the soaked plank from the water and immediately place it over direct high heat until the edges start to smoke and char, 3 to 10 minutes (watch carefully so it does not flame). Move the plank over indirect high heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Remove the salmon to a heatproof surface. Serve warm with the remaining dressing.

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