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Pere was in the mood for salmon the other night, so I picked up a nice skinless salmon filet and decided to make it on the grill.

I started by soaking my cedar plank for a few hours in cold water. I've used this same cedatr plank now about 10 or so times, and I'm sure it still has a few more uses in it.

Next, I washed and patted the salmon dry, then sprinkled salt and pepper on both sides, before laying the salmon skin (removed) side down on the cedar plank. I topped the salmon with lemon slices and place over indirect medium heat on the grill for about 20-25 minutes.

Meanwhile, I made a dill cream sauce for the salmon, one of Pere's favorites. The recipe is as follows:

1 cup light sour cream (I can't taste the difference between light and full fat)
6 tablespoons chopped cornichons
3 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice

Mix all ingredients in a bowl until well combined. I like making the sauce a few hours ahead and refrigerating it so that the flavors have time to combine.

Once the salmon is done, remove from the plank and serve, spooning some sauce over top. Leaving it on the plank too long will continue the cooking process and could result in dried out fish if you aren't careful. If you plan to leave the salmon on the plank, you may want to pull it off of the grill a few minutes earlier than recommended.