Begin by choosing a cedar plank suitable for grilling. Make sure it's food-grade and untreated. Soak the cedar plank in water for at least 1-2 hours before grilling to prevent it from burning.
Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). This ensures that the grill is adequately heated before placing the salmon on it.
Season the salmon fillets with your preferred blend of spices and herbs. Common choices include salt, pepper, garlic powder, lemon zest, dill, or thyme. You can also drizzle some olive oil over the fillets to keep them moist during grilling.
Once the grill is preheated, remove the cedar plank from the water and pat it dry with paper towels. Place the salmon fillets skin-side down on the cedar plank. Arrange them evenly to ensure even cooking.
Carefully place the cedar plank with the salmon on the preheated grill. Close the grill lid and let the salmon cook undisturbed for about 12-15 minutes, depending on the thickness of the fillets. The cedar plank will infuse the salmon with a smoky flavor as it cooks.
After about 12-15 minutes, check the salmon for doneness. The flesh should be opaque and easily flake with a fork. The internal temperature of the salmon should reach 145°F (63°C) to ensure it's fully cooked.
Once the salmon is cooked to your liking, carefully remove the cedar plank from the grill using tongs. Allow the salmon to rest for a few minutes before serving to allow the juices to redistribute.
Garnish the cedar plank salmon with fresh herbs like chopped parsley or dill, and serve it with your favorite side dishes such as roasted vegetables, rice, or a fresh salad. Enjoy your delicious and aromatic cedar plank salmon!