1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, melted
1/2 teaspoon toasted sesame oil
1 skin-on whole salmon fillet, 2 to 21/2 pounds and about ¾ inch thick, any pin bones removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Soak an untreated cedar plank, about 16 by 8 inches, in water for at least 1 hour.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. In a small bowl combine all the glaze ingredients and mix well. Place the salmon, skin side down, on a large cutting board. Cut the salmon in half lengthwise but do not cut through the skin. Then cut the salmon crosswise to make six to eight servings, again being careful not to cut through the skin. Brush the glaze evenly over the salmon flesh, brushing some of the glaze between the individual servings. Season evenly with the salt and pepper.
4. Brush the cooking grates clean. Place the soaked plank over direct medium heat and close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over. Place the salmon pieces, skin side down, on the plank. Close the lid and cook until the salmon is lightly browned on the surface and opaque in the center but still moist, 15 to 25 minutes. Using sturdy tongs or spatulas, transfer the plank, with the salmon still on it, to a heatproof surface.
5. Serve the salmon on the plank, or plate individual servings by slipping a spatula between the skin and flesh. Serve warm or at