Dry brine the salmon for one hour (put kosher salt on the salmon, then place in the fridge uncovered)

Soak the cedar planks in water for the duration of the dry brine. Use weight to make sure they are submerged.

Preheat grill/smoker to 225 degrees F

Once the dry brine is finished,
* thoroughly rinse the salmon
* cut salmon into smaller serving sizes
* lightly coat salmon in olive oil
* place on cedar planks

Place cedar planks with salmon onto the grill and cook for about an hour. (It took me a bit more than an hour to get 145 degrees cooked)