Soak the cedar planks in water for at least 30 minutes to prevent burning and enhance flavor.

Prepare the marinade by whisking soy sauce, rice vinegar, olive oil, balsamic vinegar, lime juice, minced garlic, grated ginger, sesame oil, fish sauce, honey, and salt in a bowl until well combined.

Marinate the salmon fillets in a bag with the marinade for 30 minutes in the fridge.

Preheat the grill to medium-high heat, about 375°F to 400°F, cleaning the grill grates well.

Remove cedar planks from water, pat dry, and place salmon skin-side down on the planks.

Place the cedar plank with salmon on the grill, close the lid, and grill for 10 to 15 minutes until the salmon flakes easily.

Remove the plank from the grill, let the salmon rest for a couple of minutes, and garnish with lemon slices and fresh dill before serving.