Ginger Spice Plank Salmon

This method of cooking salmon is an old technique used  by Pacific Northwest Indians. The smoky essence from the cedar plank infuses the salmon with a fantastic flavor. Soak the plank for at least 3 hours.

1 cedar plank, 3/4 x 7 x 15 inches or 4 individual planks laid side by side
3- to 4-pound fresh salmon fillet, skin on
1/3 cup very finely minced ginger

Spice Rub
10 Tablespoons packed light brown sugar
2 to 3 Teaspoons salt
1 Tablespoon ground allspice
1 Tablespoon ground nutmeg
1 Tablespoon ground cloves
1 Tablespoon finely ground white pepper
Preparation
Soak the plank in water for 1 to 24 hours. The plank will float; that's fine! Keep the salmon refrigerated. Set aside the ginger. In a small bowl, combine the rub  ingredients. Mix well. All advance preparation may be completed up to 24 hours
before you begin the final steps.
Final Steps
Just before cooking, place the salmon on the plank. Score the salmon lengthwise and crosswise, making cuts that go up to, but not through the skin, and are 1/2 inch apart. Rub the ginger over the salmon and into the cuts. Sprinkle on about 4 to 5 tablespoons of the rub, rubbing it over the salmon and deeply into the cuts. The unused rub can be bottled and stored.
To Grill
If using a gas or electric grill, preheat to medium (350°). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, lay the plank on the barbecue. When the plank begins to smoke, cover the grill. Cook for about 17 minutes, or until the flesh of the salmon begins to flake when prodded with a knife and fork.