You can make a large batch of the potlatch seasoning and keep it, covered airtight, in a cool dark place, for 3 months.
- 1 cedar plank, large enough to accommodate the salmon
- 4 parts kosher salt
- 3 parts each chili powder and black pepper
- 1 part each ground cumin, crushed red pepper flakes, celery salt, garlic powder, onion powder, dried oregano
- 1 pound salmon filet, skin on
Soak the cedar plank overnight.
Preheat the grill to high.
Combine all of the seasoning ingredients.
Put the cedar plank on the grill and heat, covered, for a few minutes. Season the top of the salmon liberally with potlatch seasoning and put it on the cedar plank. Cook, covered, 7 to 9 minutes for medium-rare.