Woodlands is the place to get yourself the hot new way to prepare delicious salmon on the grill. It is Great Lakes Grilling Company’s Cedar Planks, and you will be on the culinary cutting edge when you serve your guests a beautiful salmon fillet which you have grilled to smokey perfection and presented straight from the barbecue on a slab of fragrant cedar wood. This is something you have to try, so grab a 3-pack of these Oregon Cedar Planks and Get Going! The package provides instructions for use, but we've gone the extra mile and asked our chef Ira to come up with his recipe and method for perfect planked salmon. Here it is!........

for 4 each 8 oz. Salmon fillets [skin on] assemble:

4 ounces brown sugar
3 garlic cloves, finely chopped
1/2 teaspoon coaresly ground black pepper,
1/2 teaspoon kosher salt

Combine all ingredients and rub on the salmon fillets, marinate at room temperature about 30 minutes.
Meanwhile,....soak cedar plank in warm water for the same 30 minutes.
Then...... Pre-heat the grill [either gas or charcoal] until very hot. Remove the board from the water and allow to drain.
Then place the 4 salmon fillets on the board skin side down a good two inches apart. [if they are too close together they will steam and not glaze all around]
Place the plank full of salmon on the center of the grill. When it begins to smoke in a few minutes, cover the grill and cook about 12-14 minutes.
Keep a spray bottle of water ready to control a plank flare-up. If it does happen it will only enhance your bravado and add extra flavor to the salmon. [what could possibly be wrong with that?!?]
When done, the salmon will sport a nice glaze, and the board will show definite burning around the edges.
Remove the salmon on the plank from the grill, with a pair of sturdy spatulas to an appropriate heat proof surface. When serving, the skin will stay attached to the board yielding a very moist and wonderfully flavored salmon fillet.