Using a wood plank infuses salmon with the aromas of the wood and also delivers a very tender and moist final product. You can purchase a cedar plank at most grocery stores.
400 g salmon
3 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
salt and pepper
Soak your cedar plank for at least four hours (or overnight). Use warm water, which will open the pores of the wood and help it saturate.
You can simply weigh it down in your sink - or a casserole dish if you have one big enough. Dry it before using.
Preheat your grill to a medium heat, about 350 F.
Rub salmon with olive oil, sea salt and pepper or make a quick marinade by combining maple syrup, olive oil, mustard and salt and pepper. Brush it on the salmon.
Place salmon skin side down (if it has skin) on the plank and put the plank on the preheated grill.
Close the lid and wait. You don't want to release the heat and smoke by checking on this every two minutes but peek in to make sure the wood isn't on fire.
Keep a spray bottle handy so if the wood does flare up you can spritz it down.
Check the salmon with a knife at about 12 minutes. You want the flesh to be flaky and opaque. Depending on the thickness of your fish this could take up to 20 minutes but don't forget it will still cook a little more once off the grill.