I flat out LOVE Cedar planked Salmon and Steelhead. The two best types of Salmon are King Salmon and Sockeye Salmon IMHO. Meatloaf on a plank is another of my favorites. It raises meatloaf to the gourmet level.
I try to buy Cedar planks when they are on sale and stock up. Costco starts their grill item sales early, so keep an eye out.
I soak the planks at least an hour before grilling. I use one full chimney of Kingsford Original spread evenly over the charcoal grill of one of my Performers. After the grill is up to heat, I put the plank food side down for two minutes to sterilize the plank. Then, I flip the plank, close the lid and wait until the plank is smoking (5-7 minutes). Then I put the rubbed fish skin side down, close the lid and grill just until you can flake the fish with the spatula.
My favorite rub is GFS's Trade East Salmon rub. This is "hands down" my chosen rub. Grill time on the plank varies from 7.5 minutes to 20 minutes depending on the thickness of the fish.
After grilling, I scraped the plank under running water and dry. It is helpful to store the used plank in a clean paper bag.
When grilling fish, I can get as many as three uses out of a plank. When doing meatloaf which can take over an hour, only one time use. I soak the used plank just like a new one (minimum of one hour).
Here are some cooks I had done in the past:
https://tvwbb.com/showthread.php?58462-Salmon-on-a-plank-again!&highlight=Salmon+plank
BFletcher, thanks for the kind words.
Keep on smokin',
Dale53