Salmon fillets baked on a cedar plank

I love eating fish, and most often end up cooking salmon as I'm not so keen on the cod, smoked haddock and mackerel that my local supermarkets usually have to offer.  (I wish I liked mackerel - so versatile, economical and good for you!)  I like to cook salmon briefly enough so that it is still slippery inside, and I don't add any oil or butter in the cooking as I find it quite rich as it is. 

I bought this cedar cooking plank on holiday in Alaska a few years ago.  It adds a delicate woody fragrance to the fish, but really the best thing about it is that it makes the kitchen smell like a sauna while it's cooking - that lovely dry scent that slightly burns the nostrils.  These fillets were sadly skinless so not very pretty for the photo, but tasted good; I cooked them for 12 minutes at 190C coated in a mix of soy sauce, runny honey and white wine with chopped fresh ginger and dried crushed chillies; served with plain baby new potatoes and young spinach - wilted, then tossed with olive oil, lemon juice, salt and pepper.  Yum!