Remove your salmon from its packaging.
Keep the skin on the fillets.
Soak your cedar planks in a pan or clean sink of water for at least one to two hours before you are ready to start smoking your salmon.
Start your smoker rolling smoke.
Layout your fillet's skin side down on the wet cedar board.
Rub both sides of the salmon with olive oil and lay the fillet skin side down on the cedar plank.
Slice your lemon and chop up your fresh dill and parsley.
Next slice up a stick of butter, you want a piece per lemon slice.
Salt and pepper your salmon fillet
Sprinkle and spread out on your filet the dill and parsley.
Lay the butter slices on the filet and set a slice of lemon on top of the butter slice
I smoked my cedar plank salmon at 200 degrees for 1 hr and 250 degrees for 1 more hour.
Be sure to use a meat thermometer to ensure your salmon is cooked to 145 degrees for food-safe cooking temperatures.
Serve and enjoy!