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Depending on the size of your salmon fillets, soak one or two cedar planks for grilling in water for one hour. Pat the soaked cedar plank dry with a paper towel, and brush one side with olive oil.
In a small bowl combine the brown sugar, smoked paprika, kosher salt, and black pepper with a fork.
Place salmon skin side down on the oiled face of the cedar planks and brush each with olive oil. Press the grilled salmon rub all over the top of the salmon.
Place cedar planks directly on the hot grill grates. Cover grill and cook over medium-high indirect heat for 15-20 minutes. I recommend keeping a small spray bottle of cold water close by, just in case there are any flare-ups. The salmon is done when it's cooked through, flakes easily, and reaches 145 degrees internally in the thickest part of the fish.
Serve warm on the cedar plank or cut into desired portions.