There is all this marketing hype around cedar plank salmon. I've done it for years, and one thing is for certain. It ain't the plank that gives the salmon its flavor. Its how you cook it. Don't believe me, next time microwave your haute cuisine CPS, and tell me how it is. The best thing about the plank is that it is a neat way to put the food on the grill and if you are really adventuresome then just put the plank on your similarly shaped plate.
Basically I added some oil to an old cherry board, plopped on the salmon, and then added salt, pepper and orange zest. Oh yeah because my plank was longer than necessary, I added some shrimp tossed in Wegman's basting oil. Next time don't do the orange zest, but perhaps use some lemon slices. The orange zest turns bone like under heat. I might even add a pepper next time to get some veggies on the entire dish.
Put the thick part of the salmon facing outward so that it gets more heat.
The pizza oven does a marvelous job with this, lots of flame means short cooking time, and lots of flavor. Best salmon I have ever had.
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