adapted from Bill Jones, Deerholme Farm, Vancouver Island, BC. / Gourmet
2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pound) salmon fillet with skin (1½ inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)
Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) . Open vents on bottom and lid of charcoal grill.
Stir together mustard, honey, rosemary, zest, and ½ teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
Salmon can be grilled without plank over indirect heat 8 to 15 minutes.