• Soak the cedar plank for 3 hours. Place it in a rimmed baking sheet, pour cool water over to cover well and weight down (I used coffee mugs) Then - remove plank from water.

Whisk Marinade/Glaze

• Whisk well the first 8 ingredients; ginger through lemon zest in a bowl.

  Place the salmon fillet in a pan to hold - spoon 3 tablespoons on top and brush over and under with the marinade. Cover and place in the refigerator for 30 minutes.

  The rest will be reduced for an awesome glaze!

Ready to Grill!

• Heat the grill (I use a gas grill) to 375 degrees. Place the cedar plank on the grill and let it blacken a little underneath, about 5 minutes. Turn over with tongs.

  Using a large metal spatula, add the salmon fillet to the plank - add strips of scallion accross the fish.
• Close the grill, try not to peak to often - let the plank smoke and the fish cook. Cooking time will depend on the thickness of the fish and your temperature - should be done, but not overcooked in 15 minutes. (fish will feel firm - an instant read thermometer at 140 degrees at thickest part of the fish is perfectly cooked.)

  See below - garnish: How to grill lemon slices. Easily done after salmon cooks on grill when still hot.

While salmon cooks; make Glaze:

• Simply place the marinade in a small non reative pot. Add 1 tablespoon Yuzu juice (or lemon juice) and reduce by half it's volume over a simmer. Done in about 5 minutes.

Finish the dish:

• Remove salmon from the cedar pank carefully to a serving platter, or individual plates. Spoon over a portion of glaze with some cooked scallions. For Garnishes add thinly sliced scallions, chopped chives and grilled lemon wedges.