Soak the cedar planks in water for 2 hours before cooking the fillets.
In a bowl, mix the mayonnaise, sriracha, maple syrup, garlic powder, onion flakes and the lime juice.
Remove the planks from the water.
Place the fillets on the cedar planks, skin down.
Spread the mix on the top of the fillets.
Place some lime slices on top.
Start your smoker at 350°F.
Place the cedar planks with the salmons in the smoker.
Cook for 15 minutes.
Remove from the grill, add a dash of maple syrup, lime juice and top with hot peppers and arugula sprouts.