3 (12-inch) untreated cedar planks

⅓ cup soy sauce

⅓ cup vegetable oil

1 ½ tablespoons rice vinegar

1 teaspoon sesame oil

¼ cup chopped green onions

1 tablespoon grated fresh ginger

1 teaspoon minced garlic

2 (2-pound) salmon fillets, skin removed

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Soak the cedar planks: Submerge the cedar planks in warm water and soak for at least 1 hour, or longer for better results.
Make the marinade: In a shallow dish, mix soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic.
Marinate the salmon: Place the salmon fillets in the marinade, ensuring they’re evenly coated. Cover and refrigerate for at least 15 minutes, up to 1 hour.
Prepare the grill: Preheat the grill to medium heat. Place the soaked cedar planks on the grill and allow them to heat until they begin to smoke and crackle.
Grill the salmon: Remove salmon from the marinade (discard the marinade). Place the fillets on the hot cedar planks, skin-side down. Close the lid and grill for 20 minutes, or until the fish flakes easily with a fork.
Serve: Garnish with sliced green onions and lemon, then serve immediately.

Add a glaze: Brush the salmon with honey or maple syrup during the last few minutes of grilling for extra flavor.

Spicy version: Add sriracha or chili flakes to the marinade for a spicy twist.

Herb-infused: Sprinkle fresh herbs like dill or parsley over the salmon before grilling for added freshness.