Make 1/2-inch deep, diagonal cuts every 2 inches through the skin of the salmon on both sides and place in a sided dish. Combine the next nine ingredients in a bowl; pour over the salmon. Turn salmon to coat and then let marinate in the fridge, turning occasionally, 2 hours. Soak your cedar plank in cold water for similar length of time.
Preheat your barbecue to medium-high heat. Dry the side of the plank the fish will be placed on. Set on the fish and brush with some of the marinade. Place on the barbecue; turn the heat to medium-low. Close the lid and cook for 20 minutes. Baste the fish with remaining marinade and cook 15 to 20 minutes more, or until fish is cooked through. Keep a spray bottle of water handy just in case the board ignites. Garnish and serve.
Recipe Options: Bourbon or Scotch whisky could be used instead of Canadian whiskey. An equal amount of liquid honey or golden brown sugar could be used instead of maple syrup. Try other herbs, such as tarragon or chives.