In a spacious baking dish, combine olive oil, salt, pepper, lemon zest, rosemary, thyme, and minced garlic. Stir until well blended. Add the salmon fillets, ensuring they are evenly coated, cover and refrigerate for at least 30 minutes.

Soak the cedar plank in water for at least 1 hour to prevent it from catching fire while grilling.

Preheat your grill to medium-high heat, about 400°F to 450°F, which takes about 10-15 minutes.

Pat the cedar plank dry and place it on the grill grate. Position the salmon skin-side down on the plank. Cover and cook for 10 to 15 minutes, checking occasionally until the salmon flakes easily at 145°F.

Remove the cedar plank from the grill using heat-proof gloves. Serve directly on the plank or transfer to a platter. Garnish with lemon wedges.