Marinade: In 1-cup glass bowl stir together all marinade ingredients. Place salmon, skin side down, in 5 x 9 inch baking pan. Pour marinade on top of salmon; cover, refrigerate 30 minutes. Relish: Meanwhile, in 2-quart saucepan combine all relish ingredients. Cook over medium high heat, stirring occasionally, until mixture thickens slightly (12 to 15 minutes). Remove from heat; cool. Heat grill for medium-high indirect heat. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on cedar plank; place plank on grill rack, not directly over heat. Cover; grill indirectly, until salmon flakes with a fork (15 to 18 minutes). Serve salmon on plate with relish served on top. You may also place the salmon on a bed of lettuce and garnish with additional berries. Refrigerate leftovers.