Soak the cedar plank in 1 part pinot noir and 2 parts water. Estimate about 1 1/4 cup of pinot noir to 2 1/2 cups of water adjusting so that the planks are fully submerged. Weight planks down if needed and allow to soak a minimum of 30 minutes.
Preheat oven to 350 degrees
Place the salmon skin side down on a cutting board. Check for any bones and gently remove.
In a small bowl mix together the brown sugar, garam masala, ginger, salt, and pepper.
Drizzle 1 teaspoon of olive oil on the salmon and rub to evenly coat. Sprinkle on a thick layer of the spice mixture.
Place the salmon, uncovered, back into the fridge and let it rest at least 20 minutes or up to 4 hours.
Remove the plank from the soaking liquid, pat it dry, and rub down the top side with 1 – 2 tsp of olive oil.
Place the salmon, skin side down, on the top side.
When the oven is ready, place the whole plank directly on the oven rack, and let cook for 35 minutes. The internal temperature of the salmon should reach 130 degrees.
Remove the salmon from the oven and allow to rest on the plank for 5 minutes.
To serve, slice the salmon fillet into 4 portions.