For the Glaze:
1. In a small saucepan set over medium-high heat, sauteé diced shallots in extra virgin olive oil until soft and translucent— about 2 minutes.
2. Add Peach Ginger Jam, and reduce just slightly, for about 1 minute.
3. Add low-sodium soy sauce, and stir to combine, cooking for 1 minute over medium heat.
4. Remove the saucepan from direct heat, and add the thyme, and stir to combine.
For the Salmon:
1. One to two hours before grilling, soak the planks in wine, sake, cider, or water.
2. Heat your gas or charcoal grill to a medium heat-setting.
3. Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.
4. Paint a generous coating of the jam glaze on your salmon filet, and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill.
5. Start checking the salmon for doneness after about 10 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center. Sprinkle with sesame seeds, if desired.