If using a cedar plank, prepare it according to packaging instructions. For a typical plank, soak it completely in water for at least 1 hour (or up to 4 hours) beforehand. Preheat your grill to medium heat (about 350°F - 400°F).

While the grill heats, prepare the dill glaze. In a small bowl, whisk together the chopped dill, lemon juice, Dijon mustard, maple syrup, and minced garlic. Set aside.

Pat the salmon fillets dry with paper towels. Brush all sides lightly with olive oil, then season generously with kosher salt and black pepper.

Place the soaked cedar plank directly onto the grill grates over medium heat. Close the lid and grill the plank for 3 to 5 minutes until smoke starts to gently rise from the wood. This 'toasts' the plank.

Place the salmon fillets skin-side down directly onto the hot cedar plank. Close the lid and cook for 8 to 12 minutes, depending on the thickness of the fillet. Avoid moving the fish as it cooks.

During the last 3 minutes of cooking, brush the tops of the salmon fillets generously with the prepared dill glaze. Close the lid just until the glaze is slightly sticky and the salmon reaches an internal temperature of 145°F.

Carefully remove the plank and salmon from the grill. Serve immediately, allowing the diners to enjoy the strong cedar aroma directly from the plank.