Ingredients
6
6 servings
- •2 untreated cedar planks
- •¼ cup pineapple juice
- •⅓ cup soy sauce
- •2 tablespoons white vinegar
- •2 tablespoons lemon juice
- •1 tablespoon olive oil
- •¾ cup honey
- •¼ cup packed brown sugar
- •1 teaspoon ground black pepper
- •½ teaspoon cayenne pepper
- •½ teaspoon paprika
- •¼ teaspoon garlic powder
- •6 (6 ounce) skinless, boneless salmon fillets
- •1 pinch salt and pepper to taste
Instructions
- Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
- Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
- Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.
Nutritional Facts
Per 6 servings
- Calories: 484
- Carbohydrate: 47g
- Fat: 17g
- Fiber: 1g
- Protein: 37g
- Sugar: 45g
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