http://www.google.com/search?sourceid=navclient&querytime=cWeTB&q=planked+salmon Here is a link that might be useful: Planked salmon kinks

Man  I *love* Salmon  so I just can not relate to those of you who donÂt. :-) Did you soak the planks before cooking? IsnÂt the soaking just to prevent it from catching fire? We have a new infrared grill so catching fire is not an issue any longer (Yea!). We did put the plank on to preheat it and get it smoking well before putting the fish on. Oh  I read a tip that might be useful to some of you. It said that you can soak planks and then freeze them. They can be used right from the freezer. If you are like me, I would forget to soak the plank before leaving for work, so this would be great for me. One other thought I had - every "Plank" recipe IÂve read says to remove the skin. IÂm thinking this is necessary so that the cedar can permeate the fish thoroughly (could be wrong of course). LOL  the first time I tried to remove the skin what a hack job I made! I then Googled it and watched a YouTube video and now IÂm fairly adept at it. :-)

I ordered. It was just barely a 5 minute discussion. No brainer as we always stock salmon wild caught anyway. The individual cry-vac portions. Usually split one 6-7 oz. My up-right freezer has some drawers and going through and clearing out recently I had an easy go at freeing up one drawer for the 'loot'. Packed beautifully. The insulate foil liner is genius. (I'll repurpose that for my seed starting incubation chamber) I've made three versions so far. Right out of the gate made my usual cast iron sear, skin side down for crispy. Miso glaze. Then used Ina Garten's carpaccio. A hybrid of her salmon and tuna. A bit over-dressed even cutting it down to a 6-7 oz portion. DH loved it but restraint with seasoning will be my next 'poke'. Last night I made an app. Once the ribs came off the grill I still had a very hot fire. I had one small fillet portion thawed I seared skin side down just 3-4 minutes off coals. did not flip. Crispy skin, nice rare top. Flaked with fresh lime, red onion and cucumber pickle. Baquette toasts. Neither dishes were pretty for guests but excellent in flavor. It is just the two of us. No need for pretty. Next wekend we are planning some cold smoking....salmon and fresh mozzarella. And cedar plank hot smoked.

I've cooked on a cedar plank in the oven. Works, but boy it sure fills the house with the aroma. Not sure I'd do it again, but it was interesting. This is my current favorite for salmon: https://www.bonappetit.com/recipe/slow-roasted-salmon-with-harissa Slow-Roasted Salmon With Harissa The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated classic. We’ve riffed on it ourselves, running flavor variations over the years, including this new one. The reason it has become such a staple: The low temp and abundance of olive oil make it nearly impossible to overcook. You’ll forget there’s any other way. Ingredients 4 servings ⅓ cup extra-virgin olive oil ¼ cup harissa paste (our favorite is New York Shuk) 1 garlic clove, grated 1 lemon, halved 1 2-lb. skinless center-cut salmon fillet Kosher salt Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving) Preparation Step 1 Preheat oven to 275°. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish. Step 2 Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer. Step 3 Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.