Soak the cedar plank in water for at least 1 hour before grilling to prevent it from catching fire. Weigh it down with something heavy if necessary.

In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to create a marinade.

Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring each piece is well coated. Allow it to marinate for at least 15 minutes while the grill heats up.

Preheat the grill to medium-high heat. Once hot, place the soaked cedar plank on the grill for about 5 minutes until it begins to crackle and smoke.

Carefully place the marinated salmon fillets skin-side down on the heated plank. Close the grill lid.

Grill the salmon for about 15-20 minutes or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Baste with any remaining marinade halfway through cooking if desired.

Once done, carefully remove the cedar plank from the grill using tongs. Let the salmon rest for a few minutes.

Serve hot, garnished with fresh dill or parsley and lemon wedges if desired.