Spicy Cedar Plank Jerk Salmon

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For the Salmon:

6 thick skin-on salmon fillets (6 ounces each)

Kosher salt and freshly ground pepper

4 scallions, roughly chopped

3 cloves garlic, roughly chopped

1 tablespoon roughly chopped fresh ginger

1 tablespoon fresh thyme

1/2 to 1 Scotch bonnet chile pepper, seeds removed

3 tablespoons packed dark brown sugar

2 tablespoons soy sauce

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons ground allspice

1 teaspoon grated lime zest, plus 2 tablespoons lime juice

For the Salsa:

1 pineapple, peeled, cored and cut into rings

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground pepper

1/2 small red onion, finely diced

1/4 to 1 Scotch bonnet chile pepper, seeds removed, finely chopped

1/2 cup fresh cilantro, chopped

3 tablespoons lime juice (from 2 to 3 limes)

1 teaspoon minced fresh ginger

1/4 teaspoon ground allspice