I like to go basic as well. A little oil, salt n pepper, one lemon, basil and a plank.
I use two baskets, placed on both sides of the grill. Pre heat the plank until it's "popping" then moved to the middle, smooth side up. Sear the salmon on the WELL OILED GRATE until it releases and then put in on the plank indirect. "My" dome temp reading 400ish. I put a couple lemon slices on it for moisture. About the last 10 minutes or so, I'll put on the dill.
After its flaky, I'll take it off and squeeze the other half of lemon over it and serve with some honey mustard and rice.
Think I'm going to try ats' bourbon glaze next though. That looks guuuudd.
Sent from my iPhone using Tapatalk