Don't be intimidated if you've never tried grilling salmon on a cedar plank; we'll explain how with our step-by-step directions. You don't need any extra ingredients for this recipe; grilling the salmon on a cedar plank with simple seasoning gives it a smoky flavor and restaurant-quality taste. The grilled salmon is perfect as an addition to a salad, pasta dish, or flatbread.

Step 1: Choose a Grilling Plank

Purchase a plank (or a few) from a specialty cookware store, hardware store, grilling supply outlet, or online. Cedar lends the most intense, aromatic flavor to salmon, but other woods are also excellent for plank-grilling. You might consider substituting grilling salmon on a cedar plank for:

• Alder planks: Add a mild, mellow flavor
• Cherry planks: Bring a rich, bright flavor
• Hickory planks: Give food a strong, smoky flavor
• Maple planks: Add a mild and sweet flavor

Step 2: Prepare the Plank

Grilling salmon on a cedar plank scores extra flavor from smoke yet with the convenience of a grill. There is no need for a smoker, all you need to do is turn your grill into a smoker. Be sure to prepare your wood properly to increase cooking moisture and prevent burning. Take these preparatory steps before grilling salmon on a wood plank:

• Rinse the plank with water to remove any dust.
• Fill a sink or other large container with water.
• Submerge the plank in the water, placing a weight on it. Soak the plank 1 to 4 hours.
• Enhance the plank's flavor by adding 1 tablespoon of salt to the water. If desired, stir in ½ cup apple cider vinegar, white wine vinegar, citrus or berry juice, or flavored liqueur.

Step 3: Prepare the Salmon

Leave the salmon filet whole, cut it into serving-size portions, or use individual salmon steaks—there's no right or wrong option when grilling salmon on a cedar plank. You can add a dry rub, marinade, or herb mixture to flavor the salmon. Apply rubs to the salmon up to 24 hours in advance. Add marinades or herb mixtures to the salmon 2 hours or less before cooking.

Step 4: Prepare the Grill for Direct Grilling

This step will vary a bit depending on whether you have a charcoal or gas grill.

For a Charcoal Grill

• Light coals using an electric starter or a chimney starter. Let the fire burn until the coals are covered with a light coating of gray ash. Check out our complete guide to how to light a charcoal grill if you need a refresher.
• Arrange coals evenly across the bottom of the grill, covering an area 3 inches larger on all sides than the plank.

For a Gas Grill

• To light a gas grill, open the lid. Turn the gas valve to "on" and ignite the grill as directed by the manufacturer. Turn the burners on high. Close the lid and preheat the grill 10 to 15 minutes. (While it's preheating, check out these 9 must-have barbecue tools to ensure you're all stocked up and good to grill all season long.)
• Reduce heat to medium.

To Adjust the Heat on a Charcoal Grill

• If the coals are too hot, raise the grill rack, spread the coals apart, close the vents halfway, or remove some briquettes.
• If the coals are too cool, use long-handled tongs to tap ashes off the burning coals, move coals together, add briquettes, lower the rack, or open the vents.

To adjust the heat on a gas grill, turn the burners to higher or lower heat settings as needed.

Step 5: Grilling Salmon on a Cedar Plank

• Place the plank on the grill rack and allow it to preheat for about 5 minutes or until it begins to crackle and smoke.
• Lay the salmon onto the plank and cover. Grill salmon on the cedar plank for 12 to 20 minutes, depending on its thickness.
• To test for doneness, insert a fork into the thickest part of the cedar plank salmon. If it flakes easily, it's finished cooking.

Now that you're a pro at grilling salmon on a cedar plank, all that's left to do is select your perfect wine pairing (or mocktail!) and fresh summer salad to round out the seasonal seafood supper.