My uncle brought us salmon from the northernmost California coast. Having extra cedar planks from a yard project, I had what I needed for cedar planked salmon.
After planing the planks, I soaked them for two hours in water. In the meantime, I skinned the salmon, chopped garlic, grated ginger, and sliced green onions, mixing them in a bowl with sesame oil, soy sauce, and a dash of vinegar. Then, I basked the fish with the marinade.
The planks, once they started to give off smoke on the charcoal grill, were flipped over. I grilled the salmon for 30 minutes.