For each of the seasonings, mix all of the ingredients together in a large bowl. Transfer to tightly sealed containers and store in a cool dry place for up to 6 months.
Preheat grill to medium-high heat. Season salmon fillets with Bone Dust BBQ Seasoning and set aside. Mix together the garlic, spring onions, the juice of one lemon, dill, shallots, Seafood Plank Seasoning, olive oil and salt to taste. Spread the mixture evenly over the salmon fillets.
Season plank with additional sea salt. Place plank on grill and close lid. Heat the plank for 3 to 5 minutes, until it starts to crackle and smoke.
Open lid and place the salmon fillets on the plank. Close the lid and plank grill for 12 to 15 minutes, until salmon flakes slightly when pressed. Remove plank from grill and cool for 1 minute. Squeeze remaining lemon over salmon fillets before serving.
Copyright Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader (Key Porter Books Ltd 2009) ISBN 978-1-55470-150-6 £34.99 Hardback. 124 recipes each fully illustrated.