Prepare the rub and apply to the salmon on one side only. If your salmon has skin on, apply to the skinless side. Let it sit in the fridge for at least a couple of hours.

At the same time soak your cedar plank in water (completely covered) for the same number of hours that your salmon is in the fridge with the rub.

Turn your grill on to bring it to 350. We used our Kamado grill with INDIRECT hit. You can use your oven too. Be sure to place a baking tray underneath the wood or place the wood on a baking tray to catch any juices.

In the meantime place all ingredients listed for the glaze in a pot and combine on medium heat. Always mixing, let the glaze boil for a minute, turn the temperature down and keep it simmering string occasionally to allow a reduction. Keep it simmering for 5 to 7 minutes ( a few minutes more will be fine - don't worry about the time for this process), you will see when it becomes thicker.

Once the bbq / oven is at 350, place the wet cedar plank on the grill, coat it with olive oil and sprinkle a bit of sea salt on it. Let the plank warm up for 3 or 4 minutes. After that place the salmon on the plank with the rub side up and brush a layer of glaze. Let it cook for 15 minutes and brush again with the glaze. The salmon will be done between 20 to 25 minutes. (For me to make sure I simply opened the bbq cover and used a fork to see if the flakes were separating easy).