Presoak cedar planks in water for 1-3 hours.
Cut salmon into serving size filets and remove skin and fat line.
Place salmon in a glass dish or sealable bag with marinade, Don’t leave in marinade too long, 5-10 minutes is enough.
Meanwhile, preheat cedar planks on hot grill for 5 minutes then reduce heat to medium (350°).
Remove salmon from marinade and pat dry.
Coat skin side of salmon filets with vegetable oil and place them oiled side down on cedar planks.
Rub salmon lightly with mayonnaise and sprinkle with dry seasonings.
Grill on medium heat (350°) for around 20 minutes depending on thickness of plank and filets or until an Internal temperature (125°-130°) with instant read thermometer.
You can lay lemon slices and fresh herbs between the fish and cedar planks.