Oh, I miss fresh salmon. We live in Korea and it's very expensive here!!! Used to live in Oregon and got it for 2.99 to 3.99 a pound. We would buy the whole fillet, of course. I used to do a dijon, butter, and dill smear on top and once we did a brown sugar/hazelnut concoction, can't remember it exactly. Seems like anything works on a fresh piece of salmon on cedar. Another option to the cedar soaking planks is a thick carved plank for the oven that you can use over and over. It's very thick w/ screws drilled in the side to keep it from buckling. You don't have to soak it either. We roasted chanterells on it once and drizzled truffle oil and butter over them, wow. Oh, the memories.