Soak wooden cedar planks in water for 1 to 2 hours.

Preheat grill for medium heat (350-400 degrees)

Working with one at a time, lay salmon onto cutting board.  Slice off the thinnest part along the sides of the salmon.  Trim 1/2 inch off of the ends. Cut salmon side into two equal pieces.  Rub about a tbsp of olive oil over the salmon then, sprinkle with steak seasoning.  Add 2-3 slices of lemons and 2-3 fresh dill sprigs on top of each salmon slice.  Set aside on a baking sheet lined with parchment paper or foil (to help with clean up)

Carefully place cedar planks onto heated grill.  Once they begin to smoke and crackle, carefully place salmon onto each plank using a long metal spatula.  Cover and grill for 20-25 minutes or until salmon begins to seep albumin.  Check doneness with a fork or thermometer to read 145 degrees.  Eat immediately for best results.