To prepare for cooking, ignite a charcoal grill to achieve medium-high heat. It is strongly advised not to utilize a cedar plank indoors.
After soaking the plank, lay the salmon fillets on it and add a dash of salt and pepper to your liking. Cut the lemon in half, squeeze the juice of one half over the fillets, and slice the other half into pieces.
Put the plank(s) on the grill grates and cover with the lid. Grill until the internal temperature reaches 130-135 degrees F (or until cooked to your preference) as measured by an instant-read thermometer, which should take approximately 12-15 minutes. If the edges of the plank(s) start to catch fire, spray them with some water.
Present the dish immediately and add extra lemon wedges if preferred.
