I don't like cedar as much as fruit wood chips. I soak the plank so much it doesn't smoke. The I rely on the chips in the smoker box for the flavor.
Input tin foil on the plank and the salmon skin side down. When done, have 2 plates or a cutting board and a plate.
Take the fish off with the foil face side up in the plate, cover it with the other and flip over so the foil is up. Peel the foil and the skin comes with it. Flip back over onto the plate or nice, unburned,.oiled plank, right side up.
Easy and makes for a nice looking complete fillet with no skin that is easy to serve and eat.