Brush a center-cut fillet with your favorite barbecue sauce during the final five minutes of the cooking time for a simple sweet and tangy glaze that adds a rosy sheen and a burst of flavor.
Turn on your Spark and preheat the grill to 500°F.
In a sink or container large enough to hold the plank, immerse the plank in water for 30 min. or longer (you may need to weigh it down).
If your salmon fillet is extra wide, you may need to trim the salmon to fit on the plank. You can cook the “extra piece” at the same time on a separate plank.
Place the salmon fillet, skin-side down, in a glass baking pan with sides. Pour the white wine over the salmon. Cover the salmon with plastic wrap and refrigerate for 30 minutes.
Uncover the salmon and place it, skin-side down, in the middle of the plank and brush with olive oil. Season lightly with salt and pepper as the barbecue sauce will also be seasoned.
Place plank in center of grill and close lid. Cook for 14-15 minutes. The fish should be almost done, firm and no longer opaque. Brush fish with barbecue sauce during last 5-6 minutes of cooking time.
Fish is done when the flesh flakes easily with a fork. Serve fish directly from the plank.
Serve warm or at room temperature.