1. Soak planks in cold water for 30 minutes.
2. Preheat barbecue at medium-high heat or preheat oven to 200°C (400°F).
3. In a medium saucepan, sweat leeks, shallot, and garlic over medium heat in butter for 10 minutes, stirring frequently.
4. Add chicken stock and simmer for 5 minutes.
5. Add cream. Increase heat to medium-high and bring cream to a boil.  
6. Let simmer and reduce by half, stirring occasionally.
7. Season and add herbs. Keep warm.
8. Place 2 salmon fillets onto each board and cook on barbecue or in oven for about 8 to 10 minutes, or until fish flakes easily with a fork.  
9. Serve salmon with leek sauce and seasonal vegetables. 

This recipe is courtesy of Tablée des chefs.