1  Season salmon fillets with lemon pepper, garlic powder, and salt.

2  In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3 Preheat grill for medium heat.

4 Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Recipe taken from www.allrecipes.com

1 Preheat oven to 400 degrees F.

2 In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.

3 Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.

4 Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.

5 Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnishwith lemon zest

Recipe taken from www.foodnetwork.com