I guess living here in Seattle I don't understand why folks enjoy planking salmon to cook it. And I certainly never understood wrapping it in foil!
I place wild salmon right on a hot grill, lightly oiled (canola or grape seed) skin-side down - and reduce heat on gas, or move coals so it's less intense - using the built-up heat in the cast iron grates to cook the fish. (by the way, grilling fish on wire or stainless steel grates will generally produce fish that sticks to the grate - cast iron holds the heat, while the others transfer it and the fish is more likely to stick)
Cook that skin brother. Keep the hood closed and after just about 5 minutes or so - I do the finger test to see if it's cooking. I may place a sheet of aluminum foil over the top to hold heat on it...but not under it...I'm not frying it!
If I'm on my gasser then I use wood chips in the smoker box, or on my infrared I can toss them right on the infrared emitter - to provide smoke flavor. If I'm cooking on my CB 940X then I certainly use hardwood charcoal and enjoy experimenting with different wood to add flavor - alder, apple, mixtures - or even herbs like rosemary or my favorite tarragon!
Of course the only seasoning I like is salt and pepper with a bit of butter to finish it. That's when I'm grilling. Smoking is an entirely different process.
When the salmon is firm I test with the tip of my long spatula to see if I can slide it between the flesh and skin - and lift the entire fillet with either one or a combination of two spats. If the fillet is smaller, I'll flip it over on the grates to caramelize some of the top before serving.
Meanwhile I crisp up that skin, maybe add some sauce to it or baste with olive oil or butter, and it can be lifted off the grates with the spatula. I flip it sometimes to get it extra crispy. Sometimes I'll eat it while I'm cooking, sometimes I'll slice it into small thins slices and garnish the salmon with it. The stuff tastes as good as pork rinds or crispy friend chicken skin!
I'm also not a big fan of farm raised salmon...it just doesn't seem to have the flavor and texture I enjoy with the wild varieties. And I'm not talking the expensive stuff outta Alaska, just the ordinary sockeye or chum salmon is great for the grill.
