1 10-inch cedar plank, soaked in water for at least 1 hour
1 two pound Verlasso salmon fillet, roughly 9 inches in length, trimmed of the belly meat and the skin 2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
5 wedges preserved lemon, finely chopped, found at a specialty grocery store
1 cup Italian parsley, finely chopped
2 fresh cloves of garlic, minced
3 tablespoons extra-virgin olive oil
Immerse an untreated, cedar plank in water; soak at least 1 hour or up to 1 day. ***
Heat a grill to medium-high heat (about 450° F).
Place the plank on the indirect heat side of the grill.
Brush the olive oil on the salmon and season it with salt and pepper. When the plank begins to smoke, place the fish on it and close the grill
hood. Grill 25-30 minutes or until the salmon is opaque in the center, and the flesh flakes easily with a fork.
As the salmon cooks, combine the preserved lemons, parsley, garlic and olive oil in a small bowl. Season with salt and pepper to taste.
Serve the salmon on a platter and garnish with the gremolata.