Begin by soaking plank/s for at least 1 hour, up to 4 hours.
In a food processor, combine all of the whole herbs, zest and salt and pepper. Roughly blend. Add oil. Blend until slightly smoother, but still roughly chopped (should resemble a chimichurri sauce). Pour into a bowl and stir in the lavender buds.
In a resealable bag place salmon filets along with marinade or place in a shallow baker/dish and pour over the marinade so it covers the entire filet. Marinate in the refrigerator for 2 hours.
Preheat grill to 450 degrees.
Remove planks from water. Place 2 filets per plank, or 1 side on 1 plank (depending on size). With the remaining marinade, mound it generously on top of the salmon filet/s. Cut the zested lemon in half.
Place planks directly onto the grill. Close the lid. Grill for 11 minutes. Check for doneness. May need additional 3-5 minutes depending on the thickness of the filets. 2-3 minutes before the salmon is finished, grilled the lemon cut side down until charred.
Recipe Courtesy of Megan Mitchell