Smoked salmon on a cedar plank

Ingredients:

• 1 large salmon half with skin (1.3 - 1.5 kg)
• 2 cups Pinot Noir wine (optional)
• 1 tbsp. l. brown sugar
• 2 tsp. grated lemon zest
• 2 tsp finely chopped fresh rosemary
• Chopped fresh parsley, for serving

Preparation:

1. Depending on the size of your salmon, place 1-2 cedar grill planks (approximately 15 inches long each) in a large platter or roasting pan. It's okay if they overlap. Pour in the wine, then add enough water to cover the planks (if not using wine, substitute some water). Weight the planks by placing a saucepan on top to submerge them. Soak for at least 2 hours, turning halfway through.
2. About 30 minutes before cooking, preheat the grill to medium heat (if your grill has a thermometer, preheat to 375°F). In a small bowl, combine the brown sugar, lemon zest, rosemary, 4 teaspoons of salt, and 2 teaspoons of black pepper. Remove all bones from the fish and trim off any excess fat. Rub the curing mixture all over the surface. Transfer to a baking sheet, cover, and refrigerate for 30 minutes.
3. Drain the cedar plank and place it on the grill. Place the salmon skin-side down on the plank (if the fish is large, you'll need to place two planks one behind the other); cover and grill until cooked through, 12-18 minutes, depending on the thickness of the fish. Transfer the plank to a cutting board and sprinkle the fish with parsley.