First Step: Soak the Cedar Plank. Submerge the cedar plank in water for at least 1 hour (up to 24 hours if possible) to prevent it from burning on the grill. Weight it down with a heavy object to keep fully submerged and pat dry before use.

Second Step: Preheat the Grill. Heat your grill to medium-high, around 400°F to 450°F, setting it for indirect heat by turning off one or more burners if using gas. This setup prevents flare-ups and ensures gentle, even cooking.

Third Step: Prepare the Salmon Marinade. In a bowl or baking dish, combine olive oil, salt, black pepper, lemon zest, minced garlic, rosemary, and thyme. Mix thoroughly to create a flavorful marinade for the salmon.

Fourth Step: Marinate the Salmon. Coat the salmon fillets evenly with the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours. Remove the salmon from the refrigerator about 30 minutes before grilling to bring it to room temperature for even cooking.

Fifth Step: Grill the Salmon on Cedar Plank. Place the soaked plank on the grill over the unlit burner to minimize flare-ups; it should begin smoking in about 4-5 minutes. Position the salmon skin side down on the plank. Close the lid and cook for 10 to 25 minutes depending on fillet thickness, until the internal temperature reaches 125°F to 140°F (for medium-rare to medium-well). The salmon should be flaky on the outside but moist inside. Remove just shy of desired doneness to rest and finish cooking gently off heat.

Sixth Step: Serve and Garnish. Carefully remove the salmon from the cedar plank using a spatula. For easier removal, wrap the plank edges in foil and lightly oil them before grilling. Serve the fillets on the plank or on plates with fresh lemon wedges for squeezing. Garnish with additional fresh herbs if desired.