Soak cedar plank in water 30 minutes.
Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. Remove plank from water. Place salmon, skin side down, on plank. In small bowl, mix mayonnaise, mustard and lemon peel; brush generously over salmon.
Place plank with salmon on grill for indirect cooking. Cover grill; cook over medium heat 25 to 30 minutes or until salmon flakes easily with fork.
Using large pancake turner, remove salmon from plank to serving platter, or leave salmon on plank and place on large wooden cutting board or platter.
In small bowl, mix sour cream and dill weed. Place remaining accompaniments except bread in individual small bowls. Place sour cream mixture and remaining accompaniments around salmon. Serve salmon and accompaniments with bread.