Cedar-Planked Salmon with Cucumber-Dill Sauce

Ever since I tried a planked salmon at a restaurant last summer (the BEST salmon I've ever had), I've been wanting to try it at home.  They were out of planks at the store, but Jeremy found an untreated cedar board in the basement and cut and sanded a piece to use.   I soaked it in water plus a little apple cider vinegar for about 90 minutes (weighed it down with a large pot).  We put the smooth side down on the grill first (over medium heat), waited for it to smoke a little, then flipped it over and turned off the heat on that side of the grill so that the salmon would cook over indirect heat.  The salmon went skin-side down on the smooth side.  I thought it tasted really, really good.  Jeremy said he didn't notice the cedar board adding extra flavor, but I enjoyed it regardless.   The bottom of our board got a little charred so we probably should have soaked it even longer.

Cedar-Planked Salmon with Cucumber Dill Sauce
from Better Homes and Gardens Grill It! Cookbook
Serves 4

Ingredients:
4 salmon fillets, 1" thick
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped cucumber
3 tablespoons plain yogurt
2 tablespoons mayonnaise
2 teaspoons fresh snipped dill
2 teaspoons prepared horseradish (optional)

Directions:
In a small bowl, combine the cucumber, yogurt, mayo, dill, and horseradish.  Cover and chill until serving time up to 4 hours.

In a small bowl, make rub by combining brown sugar, salt, and pepper.  Pat salmon fillets dry.  Place fish skin side down in a shallow dish.  Sprinkle rub evenly over fish and rub in using your fingers.  Cover and marinate in the fridge for 8-24 hours.  (Or substitute your own rub or herb blend)

For a gas grill, preheat grill, then reduce to medium.  Adjust heat for indirect cooking.  Place a pre-soaked cedar plank on the grill rack over the burner that is turned off.  Place salmon, skin side down, on plank.  Cover and grill for ~20 minutes or until fish begins to flake when tested with a fork (time will depend on thickness of fillets.  Ours took 30 minutes).    Slide a spatula between fish and skin to release fish from plank.  Serve with the Cucumber-Dill sauce.