Preparation

Combine orange juice, brown sugar and cider vinegar in small saucepan. Bring to simmer; cook over medium heat until reduced to ⅔ original volume. Whisk in Dijon mustard, thyme and orange zest; remove from heat. Divide and reserve.

Place salmon fillets in nonmetallic baking dish. Pour ½ of citrus glaze over salmon; reserve remaining glaze. Marinate salmon in refrigerator for 30 minutes. While salmon is marinating, soak cedar planks in cold water to cover for at least 30 minutes.

Place salmon fillets on cedar planks; season with salt and pepper to taste. Preheat grill to medium-high. Place planks on grill and close lid. Cook fish approximately 10 minutes per inch of thickness. Brush salmon with reserved citrus glaze every few minutes while cooking. To check for doneness, slide a sharp knife tip into the center of the thickest part of the salmon. Remove fish from heat just as soon as it turns from translucent to opaque throughout. Salmon will continue to cook when removed from heat.
 
Wash and clean asparagus; place in grill basket. When salmon is almost cooked, place asparagus on grill; cook until tender, being careful not to overcook. Place salmon and grilled asparagus on serving plate; squeeze fresh orange wedges over both.

* Available at most seafood counters