Soaked a cedar plank in water for 3 hours. Meanwhile made the topping mixture of sun dried tomato, kalamata olives, garlic, olive oil and tyme. 3 hours later cranked up the grill to 350*. Layed the plank on to slightly sear one side. Flipped it over and layed the Salmon filet skin side down. Topped the filet with the mixture I made earlier. Grilled to an IT of 140. Belch !!