Clean salmon fillets and remove any pin bones.
Mix up seasoning in a bowl and coat the salmon evenly with the mixture.
Cover with cling wrap and put in the fridge until needed.
Soak cedar planks in water for an hour before use.
Mix up salad ingredients and place in the fridge until ready to serve.
Light ¾ of a chimney starter with lump charcoal, place lit fuel on one side of the BBQ to create a dual zone cooking area.
Place cedar plank directly over lit charcoal and allow to char up and once the wood starts splitting, remove from heat (around 10 minutes).
Place cedar plank on the cooler cooking zone, charred side facing up and place salmon pieces on the plank, skin side down.
Place lemon halves directly over charcoal on a cooking grate, put the lid on and cook the salmon for 15 minutes.
Remove from heat, put a serving of salad on a plate, top with a piece of salmon and one charred lemon halve.
Just before eating, squeeze over charred lemon juice over the entire dish.
Eat and enjoy.