Agreed. Plank schmank. Methinks those things are a fad and are a silly way to cook a salmon. Especially at 20 bucks a fr****n plank! Unless you soak them for days they start on fire, can't be used more than once or twice, and, if not cleaned properly they stink. To properly cook a BBQ'd salmon filet leave off all the taste masking stuffings and flavourings and just use the the skin as a "plank" over the grill or coals, keep the heat low, remove when done and then flavor and garnish as you wish. Easy. This is the way the West Coast natives have been doing it up here in B.C. forever - and it's very tasty.
. If you really feel the need for a plank -try a BBQ pizza stone instead.