This wasn't very flavorful. I too used a cedar plank, soaked, and charred at about 450 degrees on the grill. But neither the wood or the marinade added much to the fish. Probably won't make again, or may use the charred plank technique with a bottled marinade.
This recipe was quite easy and very yummy. I wish some of the flavors could have soaked in more, but I'm not sure if marinating it for longer would have done much. It had a very light flavor that was not at all fishy, and I think the green onion definitely added something. We cooked it on a cedar plank, I don't know if that would have changed much, but I think it turned out just fine. We accompanied it with some grilled asparagus, and I think they made a good pair. I would definitely make this again!
This recipe is a keeper! I have made this several times for my family and friends and everyone has raved about it! This recipe has been passed on several times.....haven't changed a thing in the recipe!
Excellent recipe for the late summer - early fall when the salmon are running. Fresh fish can't be beat when paired with this recipe. Yum!