Skin the salmon by laying it over a mesh, skin side up, and pouring boiling hot water over the skin until it releases at the edges and is easy to pull away from the meat.
Once skin is removed, lightly brush olive oil over entre salmon. Lay salmon skin side down, on water soaked cedar plank, or on baking sheet with parchment paper.
Salt and pepper thoroughly. Then generously coat the fillet with the Cajun Seasoning.
Put in bbq or smoker at 350 for about 45 mins to an hour depending on doneness.
Making the honey butter glaze.
In a non stick pan, melt one stick of unsalted butter. Add 1 cup of honey. Add Cajun Seasoning to taste. Warm over stove till incorporated. Baste over the fish.
Allow 5 mins or so for glaze to thicken and glaze up.
