Potlatch seasoningor other fish seasoning rub of choice
Place the cedar planks in a large tub or sink filled with cool water. If your salmon is frozen, place the frozen salmon, still in the plastic bag, in the sink along with the cedar planks. Soak 1 hour.
Add 1-2 teaspoons of salt to the tub full of water. Remove the salmon from the plastic bag, and soak the salmon in the salted water, or brine, for 10 minutes.
After brining, remove the fish and the cedar planks from the water, and pat dry with a paper towel or clean cotton towel.
Place the salmon on the soaked cedar plank, skin side down, sprinkle the spice rub all over the salmon, and rub it in a little to coat the fish.
Preheat the grill to medium-high, and when the grill is hot, place the cedar plank with the salmon on it, onto the grill grates, and close the grill lid. There’s no need to turn or flip the salmon either; with the cedar plank under it, the fish is protected from direct heat. And, since there’s an oven effect with the lid down, the salmon gets a nice even cooking. The cooking time will depend on the thickness of the fish.
It’s better to know how to test for doneness in fish rather than going strictly by time. You want the fish to be tender and cooked through when pierced with a knife or opened a little with two forks. You can also test for doneness by pressing on the fish with your finger; it should be break into clean flakes, and be uniform in color when fully cooked.
Remove the fish from the grill. Cover with aluminum foil or parchment paper for 5 minutes, and let rest.