Place two untreated cedar planks (each approx. 1 cm thick) in the water for at least an hour. Weight down so that they are properly underwater.
Clean the salmon fillet and cut into 4 slices. Salt, pepper and brush with oil. Cut the lemon into thin slices and top the salmon with it.
Bring a grill with a lid to the highest heat. Drain the wooden boards and place them on the grill. Close the lid of the grill. After a minute, turn the boards over, place the salmon slices on top and reduce to medium heat. Close the lid of the grill again.
The salmon is lightly smoked and steamed at the same time and is cooked after approx. 10 - 20 minutes (depending on the thickness). The boards should burn in the process - and can be used again as long as board is still available.
This type of preparation is very common in the American Northwest. At Indian festivals, the salmon is tied to watered boards and then leaned against a campfire. American cooking sites offer a multitude of variations, e.g. marinated with soy sauce and brown sugar (then search under planked salmon). Alder and apple are also suitable as wood.
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