Before putting the salmon on the cedar plank we coat it lightly with olive oil or Pam for Grilling, then season with a little fresh dill, salt and pepper.

Another favorite is boneless chicken breasts seasoned with a nice rub (we like Durn Good Seasoning) then grilled using the cookout calculator at charcoalbob.com to give us grilling times that will keep the chicken moist and juicy.

After grilling we like to put a little of our favorite bbq sauce in a dish to use as a dipping sauce (like you would shrimp sauce).
References :
http://www.charcoalbob.com

Oh, wait. Misread that. Sorry.
References :

Salmon with lemon juice and olive oil,,,but I do have to be in the mood for fish……I do not like ribs,,I like the bar b q sauce on them, but the meat is just not to my liking,,my DH loves them…I’d rather have my bar b q sauce with chicken….

My DH just got a new Weber grill and he is really into making grilled food right now….we live on the Coast so the weather is always grilling weather…. : )
References :

Maple Salmon

INGREDIENTS
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

DIRECTIONS
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

BlueBerry Grilled Salmon

INGREDIENTS
1/2 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
1/4 cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (6 ounce) salmon steaks
2 tablespoons olive oil
salt and pepper to taste

DIRECTIONS
Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
Preheat grill to medium high-heat.
Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

Mediterranean Salmon

INGREDIENTS
1/2 cup olive oil
1/4 cup balsamic vinegar
4 cloves garlic, pressed
4 (3 ounce) fillets salmon
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 1/2 teaspoons garlic salt

DIRECTIONS
Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
Preheat your oven’s broiler.
Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

Grilled Salmon Kyoto

INGREDIENTS
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil

DIRECTIONS
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
Preheat an outdoor grill for high heat.
Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.
References :