2 cedar planks specified for grilling
1 large salmon fillet (the entire side of Salmon)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard

1 tablespoon white sugar

a drizzle of molasses

Soak the cedar planks in salted water for 2 hours, then drain. Remove skin from the salmon fillet and rinse the salmon under cold running water.  Pat dry with paper towels and generously season the salmon with salt and pepper on both sides. Lay the salmon skinned-side-down on the cedar plank and carefully spread mustard over the top and sides. Combine the sugar and molasses in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill to medium-high heat. Place the cedar planks on either side of the hot grate, away from the direct flame (mostly). 

Cover the grill and cook 20 to 30 minutes or until the salmon is cooked through. The internal temperature should read 135f. Transfer the salmon and plank to a platter and serve.
Enjoy!