1 decent size salmon fillet (sockeye or coho are the best this way)
1-2 cedar planks
seasoned lemon pepper butter (see below)

Soak the cedar plank in water for 20 to 30 minutes.

Heat your grill to medium heat, or if using charcoal, to where the coals have been white for about 5 minutes.

Spray or rub some olive oil on the plank.

Place the salmon fillet on the plank.

Rub the fillet down with butter, being sure to cover it as well as possible. If using homemade seasoned butter, skip the next step.

Sprinkle a generous amount of lemon pepper seasoning (I use Lawry's) on the fillet.

Cook the fillet until it is JUST starting to flake with a fork. It should be SLIGHTLY pink in the center of the fillet still.

The skin should stick to the plank when the meat is cut and pulled off.

Enjoy!

SEASONED LEMON PEPPER BUTTER:

1/2 cup (1 stick) butter, at room temperature
1 tsp. black pepper
5-7 drops lemon juice

Mix black pepper and lemon juice into the butter and set aside. The butter should be room temperature soft, not melted.

BBQ GUY'S GRILLING TIPS:

Keep a spray bottle handy. The planks like to flare up due to the oils, etc. It should smoke a fair amount, but keep an eye for fire, you'll be able to tell without opening if there is a fire.

Be sure to soak the plank adequately, you don't want it burning, only smoking. Generally warm water works best.

Submitted by: BBQ Guy