• 1 cedar plank
• 1.5 pounds wild caught salmon
• .5 teaspoon salt
• 1 tbsp mustard
• 2 tbsp maple syrup
• 1 tbsp butter
• 1 tsp fresh parsley
• 1 lemon sliced

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• Cut plank to fit in slow cooker. Using tongs, char the plank over an open flame on both sides for 2-3 minutes. Soak plank for 1 hour.
• Place plank inside slow cooker. Season salmon with salt and pepper on both sides and place in slow cooker. Scatter lemon slices on top of salmon. Cook on low for 2 hours.
• Throw lemon away
• Combine mustard, maple syrup and butter in a sauce pan and melt. Pour over the salmon. Garish with parsley.

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