Salmon
Place cedar plank(s) in pan and soak for at least 2 hours or overnight in white wine or water. Soaking will prevent the plank from burning and the white wine will add another layer of flavor to the salmon. Note that cedar planks can be purchased at any specialty cookware store. Planks are usually 15×6 inches long; if salmon is too wide or too long for plank, fold in thinner/shorter side to fit on plank.

Preheat gas grill for 15 minutes on high heat and close lid.

Remove cedar plank from soaking liquid and wipe dry with a paper towel. Lightly rub the side of the plank that will hold the salmon with 2–3 tablespoons of canola oil. Place un-oiled side of plank in the middle of the grill, reduce heat to medium and cover grill for 10 minutes. The cedar plank will begin to smoke slightly. After 10 minutes, carefully open grill; some smoke will escape. (The edges of the cedar plank may burn or blacken – that’s OK. If the edges have caught a flame, sprinkle with a little water to extinguish flame.)

Lightly rub both sides of the salmon with canola oil and season with salt and black pepper. Place salmon fillet on top of cedar plank, brush with cherry-yuzu glaze and close lid. Keep the lid closed so salmon is engulfed in smoke. Cook salmon 15–18 minutes. After 12 minutes, check salmon for doneness. It will start to release some opaque juices. Do not flip salmon. Again, brush salmon with cherry-yuzu glaze. Continue to cook salmon another 3–6 minutes or until it flakes easily with a fork. When done, use spatula and tongs to remove the salmon from the plank to a cutting board or large baking sheet.

Let salmon rest for 5 minutes. Cut salmon into 6 equal portions and serve.

Cherry-Yuzu Glaze
Place cherries, water, yuzu, sugar and salt in saucepan. On medium-high heat, bring to a boil and then lower heat and simmer for 25 minutes or until liquid is reduced to about half.

Place strainer over bowl and pour cherries with liquid into strainer. With the back of a spoon, push down on cherries and skins to extract all their juice and pulp. Discard solids.

Return liquid to saucepan, bring to a boil, lower heat and simmer for about 2–3 minutes or until glaze has thickened slightly. Remove from heat and cool. Transfer to container and store in refrigerator until ready to grill salmon.