Soak the Plank: Submerge your cedar plank in water for at least 1–2 hours before grilling. This prevents it from catching fire and creates the essential smoke.

Prep the Glaze: In a small bowl, whisk together your Harbo’s Inferno Lava Flow and the honey or agave until smooth.

Season the Fish: Pat the salmon dry with a paper towel. Season lightly with salt and pepper (remember, your Lava Flow already has great savory depth).

Heat the Grill: Preheat your BBQ to medium-high heat (about 350°F–400°F).

Initial Sear: Place the wet cedar plank on the grill grates. Once it starts to crackle and smoke slightly, place the salmon fillet directly on the wood.

Glaze and Grill: Brush a generous layer of the Lava Glaze over the top of the salmon. Close the grill lid and cook for 15–20 minutes.

Final Touch: In the last 5 minutes of cooking, apply one final coat of glaze to create that "lava" crust. The salmon is done when it flakes easily with a fork.

Serve: Remove the entire plank from the grill. Garnish with fresh herbs and lemon slices. Serve it right off the wood for that authentic rustic look!