Suggested serving method:
First, soak the cedar plank in water for 30 minutes to an hour keeping it submerged. Then, rub/spray both sides of the salmon fillets with olive oil and lay it on the plank with the skin side down. Sprinkle with fine chopped garlic, red onion and fresh ground pepper all to taste. If you like, squeeze fresh lemon juice over the fish.

Next, start the charcoal and make the grill hot. Place the cedar plank on the rack without the fish. Close the lid and grill the plank until it begins to steam. Then brush/spray olive oil on the plank. Place the salmon fillets on the plank and close the lid. Should the plank catch fire, carefully spray it with water and move the plank to a cooler spot. Test the salmon occasionally to make sure it's cooked but not dried out. We stick a fork into the fish and gently twist it. If it parts easily, it's done. If not, then keep cooking. This is a great new dish for the folks looking for a new dish from the Pacific Northwest.

Measuring 7" x 15" x 1/2" each, the Oregon Cedar Planks are for single use only and sell in a pack of three. Each plank is used only once.