Soak a cedar plank in water for at least 2 hours, or longer (I place a bowl on top to keep the board submerged).

Preheat a grill to medium-high.

Remove the plank from the water and pat dry. Arrange the salmon on top (skin side down). Season with salt and pepper. Brush the salmon with mustard or a mix of equal parts mustard and maple syrup. Sprinkle with fresh herbs (any herbs or combinations you can rustle up will do).

Grill the salmon, covered, until it flakes with a fork and is browned around the edges but still pink in the middle. Serve warm or at room temperature (while I love salmon skin, I don’t serve it in this case, as it’s rubbery). Mmm, mmm, slowly forget about your day…