Step 1

Soak planks: Combine the water and salt in a 9x13 non reactive dish (or whatever size comfortably fits your planks). Add the cedar planks and weigh down with a clean, nonreactive weight (I used a glass jar of sauce) so they are completely submerged. Soak cedar planks for at least 2 hours; drain and dry right before using.

Step 2

Marinate salmon 15 minutes to 4 hours ahead of time: In a small bowl, whisk together the Wet Rub Marinade Ingredients. Place the salmon (on what was skin-side down) on top of a baking sheet or cutting board; brush the top and sides with the Wet Rub. Let the salmon rest for 15 minutes before grilling, or cover and refrigerate for up to 4 hours. Bring to room temperature before grilling.

Step 3

Preheat grill: Preheat the grill to medium-high heat (400°F to 450°F with the lid closed). Get a water bottle ready to spritz any flare ups.

Step 4

Grill salmon: Transfer the salmon to the soaked and dried planks. Place the plank(s) on the grill grates, and grill, covered with the lid, until the internal temperature reaches 130-135 degrees F (or is done to your liking) on an instant read thermometer, about 12-15 minutes. Spritz the plank(s) with some water if the edges start to catch fire.

Step 5

Let rest: Using a large metal spatula or tongs, carefully transfer the cedar planks to a baking sheet. Let the salmon rest on the planks for 5 minutes before serving.