Soak the cedar grilling plank in water for at least 1 hour, making sure it's fully submerged. This helps prevent the plank from catching fire during grilling.

In a bowl, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, grated ginger, and apple cider vinegar. This will be your glaze for the salmon.

Pat the salmon fillets dry with paper towels. Season them with a pinch of salt and black pepper on both sides.

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

Place the soaked cedar plank on the grill over direct heat for a couple of minutes, until it starts to crackle and smoke. This helps release the cedar aroma.

Using tongs, move the plank to the indirect heat zone or to a cooler part of the grill.

Place the seasoned salmon fillets, skin-side down, on the cedar plank.

Brush a generous amount of the maple glaze over the top of each salmon fillet.

Close the lid of the grill and cook the salmon for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary based on the thickness of the fillets.