Cedar Plank-Grilled Salmon with Garlic and Lemon Dill

1 (3 lb) whole filet of salmon
6 T extra-virgin olive oil
4 large garlic cloves, minced
1/4 c minced fresh dill
2 t salt
1 t ground black pepper
1 t lemon zest, plus lemon wedges for serving

Soak an untreated cedar plank large enough to hold salmon in water, weighted with something heavy to submerge it for 30 minutes-24 hours.

When ready to grill, rub oil, garlic, dill, salt, pepper and lemon zest over salmon to coat.  Place soaked cedar on hot grill grate, close lid and watch until wood started to smoke, about 5 minutes.  Transfer salmon to hot plank, move off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted into thickest section) 20-25 minutes or longer, depending on thickness and grill temperature.  Let sit 5 minutes; serve with lemon wedges.