Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar

Place the brown sugar in a bowl and crumble between your fingers, then sprinkle
over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar 
plank in the center of the hot grate, away from the heat. Cover the grill and 
cook until cooked through, around 20 to 30 minutes. The internal temperature 
should read 135 degrees F. Transfer the salmon and plank to a platter and 
serve right off the plank.

1 tablespoon olive oil
3 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon ground cumin 

Score top side of salmon in about 2"/5cm diagonal strips but do not cut 
through the skin.

Rub olive oil into salmon.

In a small bowl combine sugar, paprika, salt, black pepper and cumin.

Rub into slits.

Allow salmon to marinate 10 to 20 minutes

Close the lid or cover fish with an inverted metal baking dish and barbecue 
20 to 25 minutes or until salmon is cooked through.

Remove cover for the last 5 minutes of cooking.