This podcast below has tips on plank grilling. There's a huge (largest of the century) run of sockeye on the Fraser river this year so I will be going to get fresh salmon today and using a plank that has been soaking since yesterday afternoon.

The process is to steam the fish on the grill and to infuse it with the cedar aroma (aforementioned thujones), and looks like you want to fillet the fish (so skin off). I usually just debone the fish but will fillet tonight as I usually do for blackened salmon (using the cheap Zwilling lachsmesser I got cheap from my favorite kitchenware store in Amsterdam that unfortunately closed 2 years ago).

http://podcast.cbc.ca/mp3/bcalmanac_20100827_37409.mp3