Maple-Mustard Cedar-Plank Salmon with Sweet-Onion Crust

I found this on the internet a while back. I’m not sure who to give credit to for this recipe but it is delicious. I have slightly modified the ingredients and the style of cooking to my taste. Thanks to whomever you are.

1/4 cup maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Chipotle-Southwest seasoning (or 1/8 teaspoon cayenne pepper)
2 cloves garlic, smashed
3/4 cup olive oil
3 tablespoons mustard seed (or 1-1/2 tablespoons whole-grain mustard)
1 2-1/4-pound side of salmon, washed and patted dry
2 Vidalia or other sweet onions, sliced into thin rounds
Olive oil
Lemon juice and olive oil for fish
Garnish: lemon wedges

Combine first eight ingredients in a bowl and whisk together. Pour into a large zip-top plastic bag with the salmon and onions; seal, pressing out any excess air and coating the salmon with marinade. Let salmon marinate in refrigerator at least 30 minutes, or overnight, turning several times.

Pre-soak cedar plank in water for 30 to 45 minutes. Preheat grill to about 400 degrees F. Brush cedar plank with olive oil and preheat in oven for 15 minutes; place salmon on plank, brush with lemon juice and olive oil, and arrange onions in a single layer over the salmon. Place planked salmon in oven and bake 20 to 30 minutes, depending on thickness. Serve on plank, surrounded by lemon wedges. I recommend an australian merlot (Yellow Tail is one of my favorites) at room temperature with a side of fresh greens tossed with a good Vidalia Onion dressing, artichoke hearts, Sweet grape tomatoes, (whole)sliced black olives and chopped hard boiled egg. A good veggie is steamed broccoli with a light cheese sauce.