Hi p hall:-> Here are 2 recipes that I posted but when I tried to find them, I couldn't, probably due to the problems Betsy and Bob have experienced with the site recently. I think that these are both close to what you want but you could certainly play with them to get close to the recipe you mislaid. Good luck!

Cedar Planked Salmon

2 Tbl. canola oil
1 Tbl. soy sauce
3 Tbl., choice of chardonay, bourbon, or whiskey
(We used bourbon.)
1/2 tsp. ground ginger
1 Tbl. brown sugar (You could use honey.)
Freshly ground pepper to taste
2 lb. salmon filet (We used 2, 6oz. center-cut
salmon filets with the skin on.)
1/2 tsp. freshly squeezed lemon juice

Combine all liquid ingredients in a bowl; reserve the lemon juice. Blend in ginger, brown sugar and pepper, and set the marinade aside.
Remove any pinbones from salmon. Leave whole or cut individual servings. Place in shallow dish, add amrinade and turn to coat.
Cover and let sit for 20 minutes.
Preheat plank, which you have previously soaked in water for at least 20 minutes and as long as four hours. Carefully lift lid on grill and place salmon, skin side down, on plank. Return the lid and let hot-smole for 8 to 10 minutes or until done.
Glaze: Transfer marinade to a small saucepan. gently simmer on stovetop until reduced by half. remove from heat and add lemon juice. Brush or drizzle on salmon before serving.

Arctic Char Teriyaki

Sauce:

3 Tbl. soy sauce
3 Tbl. honey
2 Tbl. dry sherry (You could use bourbon.)
2 tsp. peeled, finely chopped gingerroot
2 tsp. olive oil

Fish:

Vegetable oil or vegetable oil spray for brushing the grill grate
4 boneless arctic char filets, skin on (about 6 oz. each)

In a small bowl, combine all sauce ingredients.
Start the grill.
When the grill is hot, remove grill grate, spray or brush it with the vegetable oil, then replace the grate on the grill.
Place the arctic char on a platter, and pour enough sauce over the fish to coat the fish thoroughly, reserving the rest of the sauce for basting.
Place the fish, flesh side down, on the grill, and grill the fish for 3 to 4 minutes, basting it several times with the reserved sauce. Turn the filets, and continus grilling them, while basting frequently, for 3 to 4 minutes, or until they are just done.