Ingredients

2 tablespoons grainy Dijon mustard

2 tablespoons honey or pure maple syrup

1 teaspoon rosemary, minced

1 teaspoon, lemon zest

½ teaspoon Inspiced All The Smoke

¼ teaspoon black pepper

2 pounds salmon fillet with skin (1½” thick)

1 cedar grilling plank

1 orange or lemon, sliced 1/4" thick

Directions

1. Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas);
3. Stir together mustard, honey, rosemary, zest, All The Smoke, and black pepper.
4. Spread mixture on the flesh side of salmon and let stand at room temperature 15 minutes.
5. Spread citrus slices in a single layer on the plank.  
6. Place salmon on citrus slices, skin side down (if salmon is too wide for plank, fold in thinner side to fit).
7. Grill, covered with a lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Remove plank from grill and let salmon stand on plank 5 minutes before serving.