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Pepper-Honey Cedar Plank Salmon

Prep:15 mins Cook:30 mins Additional:1 hr Total:1 hr 45 mins Servings:6

2 untreated cedar planks (Don’t have cedar planks, not a problem, bake or grill without them)

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

Step 1

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

Step 2

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 30 minutes. Set the sauce aside.

Step 3

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.

Step 4

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.



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