1 large filet of salmon - Cut in 6 oz. filets
1/2 cup Dijon mustard
1/4 cup mayonnaise
1 tbsp. low carb honey sweetener
2 tbsp. low carb simple syrup (equal parts water and Splenda)
1 tsp. dill weed
Rosemary to garnish
2 Cedar Planks - soaked in water overnight

Salmon Preparation:
Preheat oven to 400 degrees. Mix mustard, mayonnaise, low carb sweetener and dill weed in bowl with wire whip. Place salmon on cutting board skin side down. Remove skin from salmon filets with long sharp slicing knife by carefully running knife between skin and meat of filet starting at tail and slicing to top. Cut filet into 6 portions (fish monger can do this if you like). Make sure all bones are removed. Place filets on cedar planks and coat each with about a tablespoon of Dijon sauce (food safe paint brush is good for this). Garnish with rosemary sprig then bake in 400 degree oven for 12-14 minutes.

Yields 6 servings - approximately less than one carb per serving