In a small sauté pan over medium heat, heat oil. 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 20 minutes and let completely cool.
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 plank on gas burner. When plank has begun to smoke, place into preheated oven.
Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes before serving. Garnish with lemon zest.