1.      Soak your cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with BUTTRUBB BBQ Seasoning. Lay the salmon (on what was skin-side down) on the cedar plank.

2.      Set grill for indirect grilling and heat to 250 degrees. Place the cedar plank in the center of the hot grate, away from the heat. Close the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 130 degrees F. Let the salmon cool completely before shredding with a fork.

3.      Combine room temperature cream cheese, mayo and sliced green onions in a bowl with the flaked smoked salmon. Let sit in the fridge for at least 12 hours before serving. Best served with toasted bread. Enjoy!