Place the Himalayan salt plank on one side of the grill. Heat the opposite side on low, slowly increasing the heat until the grill’s thermometer reads 400 degrees. If using a gas grill, this means heating only 2 burners. If using a charcoal grill, place charcoals to one side. Once the grill is at temperature, let the salt plank catch up in temperature for another 10-15 minutes

While the grill is coming to temperature, prepare the compound butter. In a small bowl mix butter, lemon juice, capers, and flaked salt. Using a clean hand or a spoon, mix until well incorporated. Let sit for about 5 minutes in the extra lemon juice. Give it another mix, and drain any remaining juice. Place butter mixture on a piece of parchment paper and roll into a log shape. Place it in the freezer until ready to use. To make ahead, chill in the refrigerator overnight or until ready to use.

While the compound butter sets, rinse the salmon filets and pat dry. Season with a sprinkle of freshly ground black pepper and set aside outside of the fridge until the grill and plank have come up to temperature.

When ready to grill, place salmon skin-side down on the plank with an inch of space between pieces. Close the grill and let cook for about 10-12 minutes until the salmon is opaque in color 2/3 of the way up.

Once the salmon is cooked over half way, flip it and continue to cook for about 5 more minutes. When the salmon is done it should be firm but still a bit “bouncy”. Make sure to test by gently squeezing the sides, rather than poking the top or bottom.

Remove the compound butter from the freezer and cut into ¼” slices. Garnish the grilled salmon with 2 slices each, and enjoy!