Directions

Two hours before grilling, submerge the cedar plank in water, weighted down with a heavy pot or a glass jar and leave it soaking until you start cooking. It’s best to soak the plank to avoid it starting on fire.
Rinse the salmon under water, then pat dry with paper towels.
In a small bowl, mix together chili powder, mustard, cumin, sugar, salt and pepper. Rub spice mixture over top of salmon.
Preheat grill to medium-high. Keep a spray bottle of water on hand in case the plank starts to burn. Place the planks on the grill and heat for a few minutes. Using tongs turn over the planks and place one piece of salmon on each plank, skin side down. Close the lid and cook for 13 to 18 minutes depending on thickness of the salmon or until internal temperature reaches 135° F. If it’s flaky, opaque, fairly firm to the touch and browned – it’s done. Enjoy!

Per serving: 159 calories, 4g fat, 1g sat fat, 6g carbohydrates, 23g protein, 562mg sodium, 1g fiber