Soak the cedar plank in water for 2 hours.

Run your fingers over the fish, feeling for bones and remove them with kitchen tweezers.

Season the salmon fillets with salt and pepper, or other seasonings to taste.

Refrigerate the salmon until the coals are ready — you don’t have to bring the fish fillets to room temp before grilling.

Place the plank with the salmon fillets on the cooler side of the grill. Put the lid down, and cook for 13 to 15 minutes without flipping.

Cook until the edges are lightly browned or the fish flakes easily, and reaches an internal temp of about 145°F. To check the temperature, stick the tip of your digital meat thermometer into the thickest part of the salmon.

When the salmon fillets reach an internal temperature of 145°F, they’re done.