Apply the dry rub to the fish, a light coat will be plenty. I had some left over for another grilling or two.
I like to let the fish sit @ room temp for about 45 minutes to one hour before grilling. This is ample time for the dry rub to get into the fish.
In regards to the Cedar Plank, I soak it all day in the sink. Keep it totally submerged in water, the longer the better.
Preheat the grill to 400 - 450. Place the Salmon on the Cedar Plank and put it on the grill.
Cook the Salmon to an internal temp of 130 degrees in the thickest part. This will produce a very moist Salmon. The fish should reach that temp in 25 - 35 minutes based on your grill heat. Don't over cook your fish. Cheers...