Soak the cedar plank in water for at least 1 hour.
Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
Season the salmon portions evenly with 1¼ teaspoons of salt and ¾ teaspoon of pepper. Remove the soaked plank from the water and place it on the cooking grate over direct heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn it over. Place the salmon portions, skin-side down, on top of the plank, and slide the plank over indirect medium heat. Cook, with the lid closed, until the salmon is just opaque in the centre and the edges begin to brown slightly, 15 to 20 minutes. Meanwhile, make the salad.
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In a large serving bowl whisk the oil, shallot, vinegar, mustard, ½ teaspoon of salt and ¼ teaspoon of pepper to create a dressing. Add the tomatoes, basil and tarragon. Mix well. Scatter the cheese on top.
Transfer the plank with the salmon to a heatproof surface. Serve warm with the salad.