Name: Pepper-Honey Cedar Plank Salmon
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Untreated cedar planks - 2; Pineapple juice - ¼ cup; Soy sauce - ⅓ cup; White vinegar - 2 tablespoons; Lemon juice - 2 tablespoons; Olive oil - 1 tablespoon; Honey - ¾ cup; Packed brown sugar - ¼ cup; Ground black pepper - 1 teaspoon; Cayenne pepper - ½ teaspoon; Paprika - ½ teaspoon; Garlic powder - ¼ teaspoon; Skinless, boneless salmon fillets - 6 (6 ounce); Salt and pepper to taste - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pepper-Honey Cedar Plank Salmon

1. Untreated cedar planks - 2

2. Pineapple juice - ¼ cup

3. Soy sauce - ⅓ cup

4. White vinegar - 2 tablespoons

5. Lemon juice - 2 tablespoons

6. Olive oil - 1 tablespoon

7. Honey - ¾ cup

8. Packed brown sugar - ¼ cup

9. Ground black pepper - 1 teaspoon

10. Cayenne pepper - ½ teaspoon

11. Paprika - ½ teaspoon

12. Garlic powder - ¼ teaspoon

13. Skinless, boneless salmon fillets - 6 (6 ounce)

14. Salt and pepper to taste - 1 pinch

How to cook deliciously - Pepper-Honey Cedar Plank Salmon

1. Stage

Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.

2. Stage

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.

3. Stage

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.

4. Stage

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.