We do this a couple of times a year in the summer when the salmon returns to spawn. Find that the planking method easier to keep the salmon from overcooking. While I love the smell of the smoking cedar plank, I don't find it infused into the salmon as much as I would like though.

In terms of a recipe, we normally do a simple light coating of dijon mustard with brown sugar crumbled on top along with a bit of salt and pepper.