Add oil to a small saute pan over medium heat. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 5 minutes. Remove from heat and allow to cool while you complete the other steps.
Preheat oven to 400.
Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
Place cedar planks on gas burners. When planks begin to smoke, place onto a sheet pan (to catch drippings) and into the preheated oven.
Cook salmon until medium-rare to medium (or to your preference) - mine took about 10 minutes, but this will depend on the thickness of your salmon, size of fillets, and desired doneness. Remove from oven and let stand for 2 to 3 minutes until serving. Garnish with lemon zest and serve.