Place grilling plank in a 9''x13'' pan and pour 1 to 2 cans of beer over it, so that top of plank is covered and wet. Set a heavy glass or bowl on top of the plank to keep it submerged. Set aside for 2 hours.

About 45 minutes prior to grilling, prepare the salmon. Place salmon in a separate 9''x13'' pan or similar dish, and then sprinkle the fillet evenly with smoked salt and a good dose of freshly ground black pepper. Then sprinkle with brown sugar, patting it gently onto the salmon. Next slowly drizzle the maple syrup over the brown sugar, letting the syrup soak into the brown sugar and salmon. Set aside on the counter to marinate.

When the grilling plank is done soaking, preheat grill to 400° F. Drain and discard beer from pan holding the plank. Set plank back into same pan, and then place marinated salmon onto the plank, to carry out to the grill. Set plank with salmon directly onto the grill grates and shut grill. Don't peek until it has been cooking for 15 minutes. Depending on the size and thickness of the salmon, cook for about 20 to 25 minutes total. And don't be concerned if the plank starts to smoke, that's a good thing. A very good thing! The salmon is done when it is deeply bronzed as shown in the photos, and any surfaced oil deposits have been cooked out. You can also insert a fork into the thickest part of the salmon. If it flakes easily, it's finished cooking.

Serving the salmon straight from the plank makes for a great conversation piece at the table and is so fun to take your portion from. The plank does get quite charred, however, and you may want to place a platter or pan underneath the plank to save a pretty tablecloth.