Submerge cedar planks in a sink or pan of hot water. Weigh them down as to keep them submersed for preferably greater than four hours.

Cover both sides of the Salmon with marmalade of choice flavor, maple syrup or rub with a little olive oil and curry paste.

Light up the BBQ on medium heat and let it come to temperature. Place tin foil on the grill large enough to cover the bottom of the cedar plank(s). Place the cedar planks on the foil.

Carefully place your masterpiece on the cedar planks and close the lid. Allow the salmon to grill until it easily flakes to the center with a fork. Carefully remove the grilled salmon from the cedar planks with a spatchula and serve. 

Approximately 15 to 30 minutes cooking time.