Cedar Plank Salmon with Maple Glaze

Method

1. Submerge the cedar plank completely in water, weighing it down with a heavy can, and soak for at least 1 hour (up to overnight); a dry plank can catch fire and burn instead of smoking.
2. While the plank soaks, whisk together the maple syrup, soy sauce, Dijon mustard, and garlic in a small bowl to make the glaze.
3. Season the salmon fillets on both sides with the salt and pepper, then place them skin side down and brush generously with about half the glaze; reserve the rest for basting later.
4. Preheat your grill to medium heat, about 375F to 400F.
5. Remove the plank from the water and shake off excess; place it directly on the grill grates and close the lid for 3 minutes to let it start smoking and crackling lightly.
6. Open the lid, arrange the salmon fillets skin side down on top of the plank, and top each fillet with a slice or two of lemon.
7. Close the lid and cook for 15 to 20 minutes, without flipping, basting once with the reserved glaze at the halfway point.
8. Check the plank occasionally; if it flares up with open flame rather than gentle smoking, spray the edges lightly with water from a spray bottle.
9. The salmon is done when it flakes easily with a fork, looks opaque throughout, and an instant-read thermometer in the thickest part reads 145F.
10. Using heat-proof gloves, carefully slide the plank off the grill onto a heatproof surface or serving board.
11. Sprinkle with fresh chives or parsley and serve the salmon directly off the plank.