Arrange all ingredients to be used.
Soak the cedar wood plank in cold water for at least 1 hour or preferably overnight.
Wash the spring onions and cut into fine rings. Place in a bowl.
Peel the shallots and garlic, then slice the shallots into rings and finely chop the garlic.
Wash the dill, shake dry and finely chop the leaves.
Add the shallots, garlic and dill to the spring onions.
Squeeze the juice from the lime.
Add the maple syrup.
Mix in the oil and season with salt and pepper.
Wash the salmon, pat dry and place in a flat dish. Spread the marinade over the salmon. Leave to stand while the barbecue is heating.
Place the drenched wood plank on the barbecue rack, cover and wait until it starts to smoke after 4-5 minutes. Place the marinated fish on top and cook for 10-14 minutes until glossy pink.
Serve immediately hot on the cedar wood plank. Add grilled limes as desired.