Soak cedar plank at least 30 minutes, preferably overnight. A large jelly roll or roasting pan makes this easy.
Place salmon on a plate, drizzle with olive oil and sprinkle generously with seasoning rub. Skewer grapes or fruits in season, brush lightly with oil and sprinkle lightly with seasoning rub.
Meanwhile, preheat grill to medium high to high heat (450 – 500 degrees).
Position soaked cedar plank over hottest part of your grill, close the lid and when it begins to smoke, add salmon fillets skin side down. Close lid and grill. After five minutes, add grape or fruit skewers around or on top of salmon, if using – skewers can also be grilled over direct heat for just a few minutes – they cook quickly!
Cook until salmon is done to your liking, 120-150 degrees internal. Remove from grill.
Serve the salmon with the grilled grapes or other fruit of your choice. A fruit based sauce can be used as a glazed or a serving sauce (I suggest Primo Blackberry Habanero Preserves – a local product!).
Cedar Salmon Dry Rub:
Combine all ingredients and blend well. Store in airtight container. Makes 1/4 cup.
