SOAK cedar planks for at least 2 hours, up to 6 hours in advance. Do this by submerging the planks under cool water. Use heavy canned goods to hold the planks down, if needed.
MAKE the Salmon Seasoning by combining the first eight ingredients—smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and kosher salt—in a small bowl. Stir and set aside.
PREHEAT grill to 400℉.
REMOVE soaked planks from water and place the salmon filets on them, leaving at least 2 inches between each piece. You might need multiple planks, depending on the size.
BRUSH the top of each filet with olive oil.
SPOON and rub Salmon Seasoning onto the top of each filet, until evenly coated.
PLACE the planks directly onto your heated grill and close the lid. Cook for about 14 to 16 minutes, or until the thickest piece of the fish reaches an internal temperature of 145℉, and it flakes easily.
SERVE the salmon with the sides of your choice. Discard cedar planks, as appropriate.
