Plank-grilled salmon with dill sauce (visit site)

Ingredients

For the Dill Sauce:

• 1/4 lb (125g) fresh goat cheese, at room temperature
• 1 cup (8 fl oz/250ml) sour cream
• 1/4 cup (1/3 oz/10g) chopped fresh dill
• 1 garlic clove, minced
• Salt and white pepper, to taste

For the Bourbon-Maple Glaze:

• 1/2 cup (5 1/2 oz/170g) pure maple syrup
• 2 tablespoons bourbon
• White pepper, to taste

For the Salmon:

• 1 skin-on salmon fillet, about 3 lbs (1.5kg), deboned (I use small pliers), I used Sockeye here!
• 1 untreated cedar plank, soaked in water to cover for 4 hours or up to overnight and drained)
• Lemon wedges

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Preparation

• For the Dill Sauce
  In a small bowl, combine the goat cheese, sour cream, dill, garlic, and salt and white pepper to taste and mix well. Cover and refrigerate until serving.
• For the Bourbon-Maple Glaze
  In a bowl, stir together the maple syrup, bourbon, and white pepper to taste. Set aside.
• For the Salmon
  Prepare a charcoal or gas grill for direct grilling (meaning directly on top of the coals) over medium-high heat (375 degrees F or 190 degrees C). Brush the salmon thickly on both sides with the glaze. Center the salmon, skin side down, on the plank, using additional planks, if necessary.
• Cover the grill and cook, brushing occasionally with the remaining glaze, until the fish is opaque throughout and flakes when prodded with a fork, about 8-12 minutes. The plank will char slightly. Using heavy-duty pot holders, remove the salmon, still on the plank, from the grill and set it on a serving platter or cutting board. Serve the salmon hot or warm. To serve, cut the salmon through the flesh into individual portions. Pass the dill sauce and lemon wedges at the table.