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["Acquire a ""cedar plank""; these are available at our local grocery stores, though I admit I like the thick ones, about 3/4"" thickness. Soak in water at least one hour.", "Dust ""smooth"" surface of plank with sea salt.", "Lay fillet on the plank, and salt, generously, with sea salt.", "Light up the BBQ, leaving one side hot and the other side at minimum setting.", "Lay the planked salmon over the cool side of the grill, add 3-4 cups of either mesquite or alder wood chips onto the hot side, close BBQ hood.", "When flames start to happen with the chips, douse these quickly with water (just once!) and allow the fish to cook about 25 minutes.", "Extinguish the ""cool burner at this point, and reduce the hot side to 33% output.", "Allow fish to cook to the ""dore"" colouring (reddish orange), about another 25-35 minutes, all with the hood closed.", "I know this sounds ""overcooked"" but I encourage you to try it! We serve this with raw garden veggies (tomato, cucumber, radish, carrot spears, fresh green pepper, etc) with a creamy herbed dip -- very ""light"" eating, perfect for the hot and humid summer weather."]
