Cut salmon into 4 evenly sized filets and pat dry with paper towels. Place filets, skin side down, onto soaked cedar planks. Season with salt and pepper.
In a bowl, combine stone ground mustard, honey, and 1/2 tablespoon of the brown sugar.
Rub mustard mixture on the top and sides of the filets.
Sprinkle with paprika and remaining brown sugar. TIP: If you have a lot of sauce mixture sitting on the planks, lift with a spoon and put back on the filets.
With filets on the cedar planks, place on the preheated grill. Close the lid and allow to cook for 25-30 minutes.TIP: Use a fish turner (a long spatula) to lift the hot planks off the grill and transfer to a large cutting board or heat safe tray to carry.
Notes
Depending on the brand of cedar planks you purchase, the soak time may vary. Follow package instructions. Some require 15-20 minutes while others require a minimum of 2 hours.
Coat the filets generously, but you may have some marinade leftover.
Be aware that the skin may stick to the meat, but the meat should easily break away from the skin to eat.
Cedar grilling planks are available in grocery stores and home improvement stores, or you can find them online. You do not want to use any old wood plank, be sure they are food-safe and are not treated with any chemicals.
You may optionally char the soaked planks on the grill before adding the salmon for even more flavor.
Salmon is done when it reaches an internal temperature of 145F on an instant-read thermometer. Always check the temperature in the thickest part of the filet. Slicing the salmon into smaller filets makes serving easier and reduces the cook time, however, you can certainly cook the salmon whole as well.