• 8–ounce to 10–ounce salmon fillet, skinned and pinned
• 1 tablespoon olive oil, rubbed over top of salmon fillet
• Coarse kosher salt, to taste
• 6 wedges of pre-roasted Yukon potatoes
• 5 asparagus spears, fresh tossed in olive oil and searing seasonings
• 1 lemon or lime wedge per salmon fillet

Preheat your CBO oven as instructed in the "User‚Äôs Manual." When cooking, the temperature should be about 500°F.

Rinse and then soak (untreated) cedar shake for 15 minutes in tap water. Place oiled and seasoned salmon with thickest part of salmon on thinnest part of cedar shake. Place shake in oven and cook until 3/4 of the way done. As the salmon nears the 3/4–done mark, arrange the fresh asparagus and pre-roasted Yukon potatoes. Remove when salmon is done and/or asparagus begins to toast; approximately 7-9 minutes total time.

ATTENTION! What to do if the plank explodes into flames. This seems to happen three or four times out of a hundred. We suggest having lemon wedges handy. Douse the fire with lemon juice then put the plank back in front of the flame until the fillet is done (approximately 7-9 minutes depending on how done and the size of fillet).