Place cedar plank in a sheet pan with water and place a heavy object on top of the board so it does not float. Soak for 1 hour.
In a small bowl combine brown sugar, salt, garlic powder, onion powder, smoked paprika, oregano, thyme, basil, black pepper, cayenne pepper, and cinnamon.
Evenly coat the surface of the salmon with about half of the seasoning, 5 to 6 teaspoons. Reserve any additional spice mix for later use or extra spice after cooking the salmon.
Heat the grill to medium-high heat, 400 to 450ºF (204 to 232ºC).
Remove the soaked plank from the water and lightly dry with a towel.
Place the plank on the grill grate and close the lid. When the plank begins to smoke and lightly char, use tongs to remove it from the grill, 7 to 10 minutes. Close the lid to allow the grill to heat.
Put the seasoned salmon skin side down on the plank charred side up.
Cook the salmon with the lid closed until it's just opaque in the center and begins to brown slightly around the edges, about 15 minutes.
Transfer the plank with the salmon to a heatproof surface.
Serve cedar plank salmon with lemon wedges.
Notes
Cut into portions before grilling: Place the salmon fillet on cutting board. Cut the fillet into 4 individual portions, cutting right down to the skin but not through it. This will make serving easier after the salmon is cooked.
Dried thyme, basil, and oregano can be replaced with 2 teaspoons of Italian seasonings.
Seasoning mixture makes about ¼ cup of dry rub.
MAKE IT PALEO: Substitute the brown sugar with coconut sugar.
MAKE IT WHOLE: Remove the brown sugar. Substitute kosher salt with sea salt.