Went with the cedar plank today. Seasoned with kosher salt and brown sugar. Preheated the cedar plank on both sides to get the smoke going. Then once on the grill turned off the middle burners and put the salmon in the middle. Once in there for 10 minutes I poured some honey on top and put my rotisserie burner on the crisp up the top. Then ten minutes later, I poured teriyaki sauce on the salmon. The grill stayed at 400 degrees throughout. I pulled the salmon when it reached 135-140.
