Topping: feta cheese, olive oil, lemon pepper, dill weed (fresh if possible),
garlic (finely chopped, or powder).
Mix thoroughly, to the consistency of a lumpy paste.
Spread about 1/4″ thick on the flesh side of the salmon fillet.
Cover and refrigerate for several hours.
About the time you begin preheating the grill,
remove fish from refrigerator and allow it to come to room temperature.
Place skin-side down on soaked, already-smoking alder plank,
and cook as slowly as possible, lid down as much as possible.
When the feta cheese is browned a little on top,
the salmon should be nicely cooked, still a little translucent in the center.
AND the feta? its original strong smell will have been replaced
with a flavorful smoky sweetness.
John Dendy
Arlington TX