Tom, I really don't care for the taste of cedar either...that plank was alder, my favorite with salmon. About halfway through the cook, I dropped a small stick of cherry onto the coals. You want the plank to char on the bottom, just not burst into flame. I was going about 400° dome but had a 3" spacer ring in there to raise the grate.
sfisch, Yes there is skin on there. I painted the plank with peanut oil so it would not stick. You never turn the fish.
boatnut, the seasoming was a light coating of my salmon cure applied for only one hour and not rinsed off. Then I added some pepper blend.
1 cup kosher salt
2 cloves of garlic, finely chopped
2 cups firmly packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground white pepper
½ teaspoon pulverized bay leaf
I like the sound of the seasonings mentioned by Curt and Joe too, especially the rice wine vinegar. That may make a nice dipping sauce with some soy....
