1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)
1/2 c. seeded, shredded cucumber
1 tsp. kosher salt
1 c. plain yogurt
1/4 c. sour cream
1 Tbsp. lemon juice
1/2 Tbsp. rice vinegar
1 tsp olive oil
1 clove garlic, minced
1 Tbsp. chopped fresh dill (or 1/2 Tbsp. dried)
kosher salt to taste
pepper to taste
Soak cedar grilling plank in water to cover for at least 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 1/2 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.
In the meantime, combine cucumber and kosher salt and let sit for a few minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, olive oil, garlic, and dill. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
Cooks' note: Salmon can be grilled without plank over indirect heat 8 to 15 minutes.