Planked Salmon with Feta Crust

Topping: feta cheese, olive oil, lemon pepper, dill weed, 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  cedar 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. The feta's original strong smell  will be replaced  with a savory smoky sweetness.