One of my most requested dishes is my cedar plank salmon. This is fairly easy to prepare, and can be cooked either on a grill or on a smoker, depending on how much you enjoy (or not) a smoked flavor profile.
Start by soaking some cedar planks in water for a couple hours, so that they won't burn or char as easily.
After removing them from their bath, pour a healthy amount of Jack Daniels whiskey across them.
Lay out the sliced salmon filet. I usually use skinles filets from Costco; but if using skin ons, then lay them skin side down.
Appy an even but not too heavy Williams Sonoma potlatch rub. Coat lightly w olive oil, and then add fresh lemon slices.
Onto the grill or smoker, indirect heat, and cook at 350 until white fat begins to ooze and is fork flakey tender (around 30 minutes, but times will vary).
Cook times on the smoker for me is a bit longer, since I like to smoke at 275, and also run at higher smoke/lower temps for 30 min or so on my pellet smoker to infuse more smoke flavor.