Cedar Planked Salmon with Honey and Mustard "Sluz Style"

Sluz style is a unique taste all it’s own, especially with salmon. This is a hybrid of tastes destined to arouse the senses of any backyard barbeque’r.  Plank cooking is a West Coast native way of cooking salmon combined with a more west coast flavour of honey, mustard, and heat (Sluz Style).

Method for Cooking:
- Preheat oven to 450^oF (230^oC) or heat grill to medium-high.
- Brush the Everything Salmon plank with canola oil and lay the fish skin-side down
  on the grilling plank.  Mix the honey, mustard, lemon zest, minced herbs, hot chilli
  flakes and salt and pepper in a serving bowl.
- Brush the exposed surfaces of the fish with half of the glaze and then place in the
  oven or on the grill.
- Don’t Over Cook: Allow 6 minutes per inch (2.5 cm) of salmon thickness.
  If unsure - and this is a “rule of thumb for wild salmon” - use a sharp knife to
  separate several flakes at the thickest point. When cooked, the salmon should
  not be transparent (see through), but should be opaque (clouded).
- Remove salmon from heat and brush with remaining glaze.  Serve from the
  Everything Salmon plank.
- Garnish with lemon wedges and sprigs of fresh thyme and sage.

Sluz Options:
Use an equal amount of maple syrup or brown sugar instead of honey.  For pepper-crusted cedar planked salmon, coat the salmon with a generous amount of coarsely cracked black pepper before cooking.  For extra “Sluz” use Tabasco Sauce or Frank’s Red Hot.