Soak the cedar planks in water, wine, sake or cider for 2 hours before grilling.

Place the salmon fillets in the ziplock baggie, pour marinade over salmon fillets and marinade in the refrigerator for 2 hours. (Place the baggie in a large bowl to catch any drips)

Heat your gas or charcoal grill to about 350 degrees or medium heat setting.

Place the soaked cedar planks on the grill in a single layer so that they are in contact with the grill grates. Allow a small open space on the sides for heat and air to flow. This will help the cedar planks to smoke.

Remove the salmon fillets from the marinade and lay skin side down in a single layer on top of the cedar planks. Discard left-over marinade. Cover grill.

Cook the salmon fillets for 12 to 15 minutes. Check the salmon after 8 minutes. Smaller fillets will cook more rapidly than larger whole salmon fillets. The salmon is done when it is uniformly pink in the center and flakes easily with a fork.

Remove the skin gently, using a thin spatula, to separate the skin from the salmon.