In a blender combine all the dressing ingredients until smooth and set aside. Next, place the salmon, skin side down, and using your clean bare hands and needle nose pliers, locate and remove any small bones.
Lightly season the fish with salt and pour half the dressing over the meat and distribute evenly. Place the soaked wet cedar plank on the grill over high heat until the edges smoke and char. Move the plank off the direct heat and place the salmon skin side down, for 20 to 25 minutes, until slightly pink in the in middle and brown on the edges. Remove the salmon and plate it. Serve warm with the remaining dressing drizzled over it. Serve with parsley wild rice, steamed broccoli with lemon and a smoky barrel aged Chardonnay.