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Ingredients
1 2-to-3-pound skin-on center-cut salmon fillet (about 1 1/2 inches thick)
2 teaspoons ground coriander
Kosher salt and freshly ground pepper
1/4 cup pure maple syrup
1 2-inch piece ginger, peeled and grated
Grated zest and juice of 1 lemon
2 tablespoons unsalted butter
Directions
Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.
Preheat the oven or grill to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.
Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.
Remove the cedar plank from the water and pat dry. Place the plank directly on the oven or gill rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below if using an overn to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.
Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature
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