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1
Fill the kitchen sink with water or you can fill a 5-gallon bucket.
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2
Submerge untreated cedar planks in water, weighing them down with something heavy like a saucepan, wine bottle, or stack of plates to keep them fully submerged.
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3
Soak for 2 to 6 hours or overnight if there is time.
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4
When ready to grill, pat planks dry with a clean kitchen towel and rub the top surface with a little olive oil or canola oil.
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5
Preheat an outdoor charcoal or gas grill for high heat.
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6
Preheat the grill on high for 10 minutes with the lid closed.
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7
Reduce heat to 350 to 400 degrees F. Place prepared planks on the grill, close grill and preheat the plank for about 5 minutes or until it begins to crackle and smoke.
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8
Sprinkle plank with kosher salt.
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9
Rub salmon fillets with olive oil.
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10
Arrange them on planks.
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11
Season salmon fillets with a squeeze of fresh lemon juice, kosher salt and freshly cracked black pepper.
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12
Cook salmon, with grill covered for 20-30 minutes, or until opaque and salmon easily flakes with a fork.
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13
(You will notice some white fat surfacing, thats OK.)
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14
Check salmon quickly about every 5 minutes keeping an eye out for flare-ups.
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15
For flare-ups reduce the heat and spritz the grill with a spray bottle of water to put out the flames.
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16
TIP: Depending on how your guests like their salmon, use an instant read thermometer to check for desired doneness.
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17
Place it in the thickest part of the fillet.
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18
Rare=120F, medium=125F and well done=130F.
