Prepare the grill for direct grilling and preheat to 400°F.

While the grill preheats soak cedar planks in water for approximately 30 minutes.

Slice the butter into thin pats and place back in the fridge to keep cool.

Thinly slice the lemons.

Place salmon fillet on a large cookie sheet and check for any bones and trim any excess skin.

Once the cedar planks are soaked, place the cedar planks on a cookie sheet and transfer the salmon fillet to the cedar planks. You may need to cut your fillet to fit the cedar planks.

Season the salmon with the all-purpose seasoning.

Distribute the butter pats evenly across the top of the salmon fillet.

Cover the butter pats with the thinly sliced lemons.

Transfer the cedar planks with the salmon to the grill and grill at 400°F for approximately 45 minutes or until the internal temperature of the thickest part of the salmon fillet reaches 145°F.

Serve garnished with lemon wedges, grilled asparagus, or a side salad.