1 tbsp hoisin sauce
1 tbsp dijon mustard
1 tbsp fresh lemon juice
1 tbsp unsalted butter, melted
1/2 tsp dark sesame oil
1 large salmon fillet (with skin) 2 - 2 1/2 pounds, about 16 inches long and 3/4 in. thick
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 untreated cedar plank, about 16 by 8 inches, soaked in water for at least 1 hour
1. Prepare a two zone fire for medium heat.
2. In a small bowl, mix glaze ingredients.
3. Place salmon, skin side down, on a large cutting board. Using needle nose pliers, remove any pin bones from salmon. Cut salmon in half lengthwise but DO NOT cut through the skin. Brush the glaze evenly over salmon flesh, brusing some glaze between the individual servings. Season the top evenly with the salt and pepper.
4. Place soaked plan over direct medium heat and close the lid. After a few minutes, when the pan crackles and smoke begins to escape from the grill, place the salmon, skin side down, on the center of the plank. Close the lid and let the salmon cook until lightly browned on the surface and opaque all the way to the center of the flesh, 15 - 25 minutes. If at any point you see a lot of smoke pouring out of the grill, use a water bottle to extinguish the flames on teh wood plank. Moving the plank over indirect heat will also prevent flare ups, but the cooking time will be longer.
5. Using sturdy tongs or spatula, carefully remove salmon and the plank from the grill together and lay it down on a heat proof surface. Serve salmon on the plank or pick up individual servings by sliding a spatua between the skin and flesh. Serve warm or at room temperature,