1 large untreated cedar plank or planks
4~ 4-5 oz. salmon fillets
6 TBS olive oil
1/4 fresh dill, minced
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp lemon zest
Soak untreated cedar planks( large enough for each fillet) in water and weigh down with something heavy so the cedar plank is submerged. Soak at least 1 hour.

Mix the olive oil, dill, salt, ground pepper and lemon zest in a bowl. 

Lightly score the salmon in a cross hatch manner and rub the herb mixture into the salmon.

Heat the grill to high. Put the planks on the grill and shut the lid. Let the planks begin to smoke, about 5 minutes. Move the planks off the direct heat and turn the grill to low. Put the salmon on the planks and grill with the lid covered until they are opaque and a thermometer inserted to the thickest part reads 130 degrees.

Take the salmon off the plank and let it rest for 5 minutes. Serve with wedges of lemon.