Grill should be set up for indirect medium-high heat.

Remove any bones from salmon.

Rinse under cold water and pat dry.

Place on cedar plank with skin side down.

Mix chipotle, pepper, and salt in small bowl and spread over the fish.

Place on grill for 25–30 minutes. Salmon is done when it reaches 135–140°F (58–60°C).

Remove from grill and serve immediately from plank, removing skin if desired.

Squeeze lime wedge over salmon and garnish with fresh dill or cilantro.