first- are you using farm raised salmon or wild? that being said ... do you want to taste salmon or not? I wouldn't bother with farm raised salmon if you have the choice.
at least an hour before cooking soak some planks (doesn't matter if its cedar, oak, hickory, pecan... depends on flavor preference). you can actually make these yourself with the proper tooling.
If you're using wild salmon and like the actual flavor of salmon:
mix real maple syrup, dijon mustard, and some tobasco together in a cup. Portions are only important based on your preferred flavor profile.
pat dry your salmon filet (I like to use 1 pound filets) and sprinkle with rock, kosher, or pink salt (again I prefer pink salt). While patting dry look for the occasional missed bone and remove any odd colored muscle if there is any.
set aside and make the mixture to your preference...its ok to taste with your finger btw.
put the filet(s) in a large zip lock bag and pour about half the mixture on the meat side of the filet in the bag. close it up and put in the fridge. the less fish you want to taste the longer you let the fillets marinate.
set your cooking device to 350-400 and make sure its fully heated.
coat the planks with a good quality olive oil and again sprinkle with the salt you used on your fillets. carefully remove your fillets from the bag and place skin side down on the planks. pour the residual mixture over your fillets. I also crush pecans and coat the fillets at this point. Walnuts will work too, but pecans have a sweeter more mellow flavor.
Put planks in your cooking device and wait 10-15 minutes and pour the remaining mixture that you didn't use on your fillets in the bag over your salmon and continue cooking until done. ofc the timing depends on the thickness of your fillets.
Its been my experience that sweeter gets more initial compliments, but overall people figure out that properly prepared salmon doesn't need much sweet and will talk about it the next time you invite them over. The pecans simply make it look good when roasted and help mellow out the remaining fish flavor that initially puts people off.
btw- you can also use sesame seeds, oats, chia seeds, etc - use your imagination.
This isn't worth 2 shyts in an oven btw. Gas is ok, wood or lump charcoal is preferred.