Spice-rubbed Cedar Plank-Grilled Wild Salmon

We had the most beautiful Mother's Day dinner on Sunday, and this salmon was the centerpiece.  The recipe couldn't be easier, and this will be a great go-to grill recipe for the summer.

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Ingredients (recipe serves 5)
2.5 lb wild Alaskan salmon filet
Cedar plank (find these at gourmet shops or wherever grilling toys are sold)
Two tablespoons brown sugar
Two tablespoons kosher salt
2 teaspoons fresh ground pepper
2 teaspoons paprika
2 teaspoons fresh thyme, finely chopped
Directions
*Amended to add: the cedar plank needs to be soaked for at least an hour ahead of time.  Major oversight!  Thanks for the catch, "Stedman".*
1) Light your grill.
2) Rinse and pat dry the salmon filet.  Place on cedar plank.
3) Combine spices well in a small bowl.  Cover filet evenly and thoroughly with the spice rub.

4) Place cedar plank on grill rack and cover the grill. Remove the lid and check periodically for flare-ups and doneness.  The fish should cook through in about 12 to 15 minutes.

This is a dish that is really simple, but really special.  The smoke created by the burning wood gives an incredible depth of flavor to the fish and the brown sugar in the rub provides a sweet counterpoint to this smokiness.  Packed with Omegas and healthy protein, this is a perfect dish to kick of my series of health related posts as well!  We threw asparagus tossed with olive oil, salt and pepper on the grill after the salmon came off and the coals were a bit cooler, and roasted tiny new Yukon Gold potatoes to serve with low-fat sour cream, freshly snipped chives and salt and pepper.  This was a well-balanced and delicious holiday meal... give it a try!