Cedar Plank Salmon With Wasabi-Lime Aioli

Step 1: Fully submerge cedar planks in cold water at least one hour prior to cooking.

Step 2: Make the Aioli: Place the egg yolk, garlic, lime juice, wasabi powder and water in the bowl of a food processor. Mix until combined. While processing, add the oils in a thin stream until a thick sauce forms. Taste and adjust seasoning with salt, pepper and lime juice. Cover and keep refrigerated until ready to use.

Step 3: Prepare a moderate charcoal fire or preheat a gas grill to medium. Close the grill lid and preheat to around 375°F. Or, preheat an oven to 375°F and place a rack in the center.

Step 4: Remove the cedar planks from the water and place on a grill rack. Close the grill and allow the boards to heat for a few minutes until they begins to smoke and crackle. If using a plank for the first time, season the plank by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it’s ready for cooking.

Step 5: Brush the salmon with oil and season with salt and pepper. Using tongs, arrange the salmon evenly on the cedar planks. Cover the grill, or close the oven, and cook until flaky, about 8 to 10 minutes for 1-inch thick filets.

Step 6: Remove from the grill and transfer the salmon to warmed dinner plates, top each with a dollop of aioli. Serve immediately.