In a mixing bowl, combine ¼ cup olive oil, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 2 teaspoons lemon zest, 1½ teaspoons finely chopped fresh rosemary, 1½ teaspoons finely chopped fresh thyme, and 2 cloves minced garlic. Place the salmon fillets in the bowl and coat them evenly in the marinade. Cover and refrigerate for at least 30 minutes.

While the salmon marinates, soak your cedar plank in water for at least 1 hour.

Preheat your grill to medium-high heat, aiming for a temperature between 400°F and 450°F.

Pat the soaked cedar plank dry with paper towels. Place the marinated salmon fillets skin side down on the plank, ensuring they are spaced apart.

Transfer the cedar plank with the salmon onto the grill. Close the lid and let the salmon cook for 10 to 15 minutes until opaque and flaky.

When the salmon is cooked, carefully remove the cedar plank from the grill and serve the salmon directly on the plank or transfer to a platter with lemon wedges around it.