Place Butter (1/4 cup) in a small bowl and add the Lemon (1) and Fresh Dill (2 teaspoon).
Brush the outside of the Salmon Fillet (6) with the butter mixture reserving the rest for basting later in the cook. Sprinkle each filet with Killer Hogs BBQ Rub (2 tablespoon) and place in a shallow dish.
Refrigerate it for about 2 hours so the spices have time to work on the filets.
Soak the cedar plank in water to keep it from burning during the cooking process.
To cook the salmon I set up my Grill for 2 zone grilling. The hot coals are all on one side of the grill and the plank on the other. I opened the bottom vents 75% and the top vent 100% but make sure to have the top vent over the cool side of the grill for proper flow.
When the grill is ready, place the plank on the cool side for 15-20 minutes to heat.
Once it’s warm, arrange the salmon filets on the board and top with a Lemon (6 slice) and sprigs of dill. Cover the grill and let it cook for 10 minutes; at this point, baste with the remaining butter mixture. It takes about 20-30 minutes of total grill time for the salmon to fully cook.
The easiest way to tell if it’s done is to use a fork and see if the meat will flake. When it’s done remove the entire board from the grill. Garnish with Capers (2 tablespoon), serve and enjoy.