Recipe:

Soak maple plank in salted water for 2 hours, then drain. Remove skin from salmon. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels

Place your salmon on the plank, and hammer in some small nails around the edge of the fish. Tie wire around the nails to keep the salmon in place.

Brush on maple syrup.

Sprinkle on some steak spice (pepper, garlic, course salt)

Place the salmon onto an open fire with the tail end of the fish at the bottom.

Cook the salmon until is loses its translucency, becomes opaque and is easily flaked with a fork.