Prepare your wood properly to prevent burning. Rinse the plank with warm water to remove any dust. Fill a large container with water and submerge the plank, placing a weight on top of it. Hint: You may add 1 tbsp. salt and 1 cup of apple cider vinegar or red cooking wine to impart additional flavor. Soak the plank for 1-2 hours to allow it enough moisture.
Mix ingredients except the salmon in a bowl to prepare the rub. Leave the salmon filet whole, cut it into serving-size portions, or use individual salmon steaks. Cover salmon with the rub.
Heat your gas or charcoal grill to about 350°F or medium heat setting. Lay the plank on the grill rack about 8 inches from heat, and preheat for about 5 minutes, or until it begins to crackle and smoke. Lay the salmon skin side down onto the plank, cover the grill, and allow to cook for 18 to 22 minutes, depending on thickness (check around 15 minutes to avoid over-cooking). The salmon is done when you insert a fork into the thickest section and it flakes easily.