If Cedar Plank is not pre-soaked, soak according to package directions. Mince Rosemary.
Rub flesh side of filet with olive oil. Sprinkle with Pepper, to taste, and rosemary.
Grill cedar plank on one side over high heat until nicely charred. Flip it over and place salmon filet on charred side, skin side down. Close lid and grill, checking temperature after about 8 minutes. USDA recommends cooking to 145°F. See notes below. Let rest 5 minutes.
Notes
We cook salmon to medium rare, 125°F/52°c. Salmon cooked to 145°F/ 67°C is dried out.Leftovers can be refrigerated for 3 days. Although, you can reheat, briefly, in the microwave, I prefer leftover salmon cold, with a salad.Do not refreeze.