To begin, fully submerge the cedar planks in cold water for at least 2 hours. Place a weight on top to prevent floating. This prevents burning and encourages gentle steaming during cooking. Move to preparing the marinade.

In a bowl, whisk together olive oil, maple syrup, lemon juice, minced garlic, salt, and pepper. Stir until smooth. This creates a glaze that balances sweetness, tang, and savoury depth. Transition to coating the salmon.

Place the salmon fillets in a shallow dish. Brush generously with the marinade, reserving a little for basting. Let the fish rest in the fridge for 30 minutes to absorb flavour. Continue to heating the grill.

Preheat a charcoal or gas grill to medium heat (around 180–200°C). Ensure one side is slightly cooler for indirect cooking. When hot, place soaked cedar planks directly on the grates to warm for 2–3 minutes. Proceed to placing the salmon.

Lay salmon fillets skin-side down on the heated cedar planks. Top each with sprigs of fresh dill. The wood will sizzle lightly, releasing its aroma. Transition to cooking slowly.

Close the lid and grill for 15–20 minutes, depending on thickness, until the salmon flakes easily with a fork but remains moist inside. Avoid flipping. Move to basting midway.

Halfway through grilling, open the lid briefly and brush the salmon with the reserved marinade for extra flavour and sheen. Close lid again and continue cooking. Transition to final garnish.

Once cooked, carefully transfer cedar planks from the grill to a serving tray. Squeeze fresh lemon juice over the fillets and allow them to rest briefly. Move to plating.

Serve the salmon directly on the cedar planks for presentation and aroma. Accompany with lemon wedges, wild rice, or roasted root vegetables. Optional drizzle of warm maple syrup adds depth.