2 tbsp fresh lime juice
2 tbsp rice vinegar
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp minced fresh chives
1 tsp kosher salt
1/2 tsp granulated garlic
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper
1/4 cup extra virgin olive oil
1 large salmon fillet with skin 2 1/2 - 3 pounds, 16 in. long, and 3/4 in. thick
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 untreated cedar plank (16 x 8 inches - submerged in water for at least 1 hour)
1. To make dressing, in a blender, combine the dressing ingredients except the oil. Mix until well blended. Wtih blender stil running, slowly pour in the oil to make a smooth dressing.
2. Place salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pin pones from salmon. Season flesh side of the salmon with salt and pepper. Pour about half of the dressing over flesh and use a brush to distribute it evenly.
3. Remove soaked plank from water and immediately place it over Direct High heat until the edges start to smoke and char, 3 - 10 minutes (watch carefully to make sure 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, about 20 - 25 minutes.
4. Remove plank and salmon to a heatproof surface. Serve warm with remaining dressing.