DRESING: 

• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons minced fresh chives
• 1 teaspoon salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
•  
• 1 large salmon fillet (with skin) 
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 untreated cedar plank, submerged in water for at least 1 hour

Dressing: 
Mix all dressing ingredients in the blender except the oil. Mix until well blended. With the blender still running, gradually pour in the oil. Mix until dressing has a smooth texture.

Remove any pin bones from the salmon Using needle nose pliers. Season the flesh side of the salmon with the salt and pepper. Pour half of the dressing over the flesh and distribute it evenly using brush. Remove the soaked plank from the water and place it over Direct High heat until the edges start to smoke and char, 5 to 10 min (watch carefully so it doesn't flame). Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 min. Remove the plank and salmon to a heatproof surface. Serve warm with the dressing.