2 hours (or more) prior to grilling: Place cedar grilling plank in a 9'' x 13'' rimmed pan and add enough water to cover the plank by 1". Set a heavy mug or two on top of the plank to keep it submerged. Set aside.

30 minutes prior to grilling: Move plank to a large rimmed baking sheet. If needed, cut off ends of salmon fillet to allow about ½" bare space at each end of the plank. Place salmon on plank and, if needed, tuck the thinnest side flesh underneath the fillet a bit, to fit on the plank.

In a small bowl, stir together orange zest and juice, olive oil, chipotle powder, and cumin. Then rub or brush all of this mixture over the top and sides of the salmon flesh. Sprinkle with salt and pepper to your liking. Top with orange slices.

Preheat grill to medium-high, about 435° F.

Once grill is hot, set plank with salmon directly onto the grill grates and shut grill. Cook for 20 minutes without opening the grill lid, to keep the cedar smoke inside the grill.

Depending on the size and thickness of the salmon, cook for roughly 30-35 minutes total, checking every 3-5 minutes after the initial 20-minute cook time. The salmon is done when the flesh is beautifully caramelized, and flakes easily when you insert a fork into the thickest part of the fillet.

Use a large grilling spatula to carefully transfer the plank of salmon to a clean rimmed pan or platter, and serve the salmon straight from the plank. Offer fresh orange wedges on the side, for squeezing over the top of individual portions.