Presoak the cedar plank in water for 1-2 hours.
Coat the salmon with the olive oil and season generously with the Montreal steak seasoning (or seasoning of your choice! Salt and pepper works just fine). Note: do not drizzle the oil while the fish is on top of the cedar plank.
Drain the cedar plank. Transfer the seasoning salmon filet to on top of the plank.
Preheat a charcoal or gas grill to medium heat, about 350 degrees F.
Grill, covered, until the salmon is just cooked through. This will depend on the thickness/type of Salmon you chose. With a thin, wild-caught coho salmon filet, it's about 12-15 minutes. For a thicker type of salmon, it will be closer to 20 minutes. Salmon is done when it flakes easily with a fork and is uniformly pink throughout the filet.
Carefully remove the cedar plank from the grill. Drizzle with lemon and serve immediately!