Once the salmon has come to room temp, remove it from its packaging and set it on the plank. With a paper towel, dab both sides of the salmon, flesh and skin, to remove excess water/moisture. When done, ensure the salmon is laying on the plank skin-side down.
Season the fillet with a few sprinkles of kosher salt and some cracked black pepper.
Place the plank on the grill. Spoon approx. 1/4 cup of the glaze over the salmon and, with a basting brush, spread the glaze evenly over the fillet. Place sliced limes over the fillet, cover, and let cook for 12-15 minutes. Check for doneness at the 12 minute mark. If you have a meat thermometer, you're looking for a temperature of 140-145 degrees F. I always take my fish off at 140 degrees F as proteins will continue to cook once removed from the heat.
Once the fillet is ready, carefully remove the planked salmon from the grill and set down somewhere safe. Remove the lime slices from the fillet and discard; give the fillet another generous slather of glaze.
Top with sesame seeds and thinly sliced scallions.