Blistered tomatoes, lime wedges and cilantro, for serving
Submerge a large cedar plank in water, weighed down with a drinking glass, and soak 1 to 12 hours prior to grilling.
In a small bowl, mix Old Hickory Smoked Salt, brown sugar, paprika and pepper.
Place salmon on top of the plank. Using a sharp knife, make a 2-3” diagonal cut every couple of inches along the surface of the salmon. Rub salmon with olive oil and then the spice mixture, being sure to get it nicely coated and into the cuts as well.
Set grill to medium heat. When hot, place the plank directly on the grill and cook, covered, about 25 minutes. Remove from heat and allow salmon to rest 5-10 minutes before serving. The thickest part of the salmon should reach an internal temperature of at least 140F, coming to 145F during resting time.
Serve salmon directly on the plank, using a large fork to break into pieces. Serve with blistered tomatoes, lime wedges and cilantro.