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always direct, since the plank makes it indirect. if you use a platesetter, the planke won't smoke, and that's frankly the only reason it's there. the fish gets no flavor by virtue of sitting on the wood.
soak the plank (if its cedar) to delay the smoke til the end of the cook. too much cedar is not a good thing, but just a tinge works well with the fattiness of the salmon.