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.