Slice the garlic and chilli and roughly chop the coriander.
Whisk together soy sauce, oyster sauce, fish sauce and brown sugar in a bowl and add garlic, chilli and coriander.
On the Barbecue
Prepare the barbecue for direct/indirect heat to approximately 160°C.
Remove the plank from the water and place it over the direct heat until it starts to crackle and light smoke appears.
Move the plank to the indirect heat and place the salmon fillets on it skin side down.
Pour the sauce over the salmon, close the lid and cook for approximately 15 minutes or until the fish reaches a core temperature of 55°C.
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