- Soak cedar plank in water for 3 to 4 hours.
- Brush top, bottom and all the edges with extra virgin olive oil. In bowl combine orange ginger dipping sauce, soy sauce, sesame oil, lime juice and cracked pepper.
- Brush half of the prepared sauce over the salmon steaks and place on smooth side of prepared cedar barbecue plank.
- Place on preheated medium-low barbecue about 8 inches (20 cm) from the flames. Close lid and barbecue 20-25 minutes, until salmon flakes easily with a fork and is opaque in appearance. Serve with remaining sauce.
Variation: Try soaking the cedar grilling plank in orange juice or lemon juice for an extra citrus flavour to the fish.