Living in Alaska with three sons who love fishing, I've had to get creative with salmon preparation. This pepper-honey cedar plank salmon recipe is by far my family and friends' favorite way to eat fresh salmon. I soak untreated cedar planks in water and bourbon while they're out fishing and prep the barbecue sauce so it's ready when they get home.
Ingredients
- 2 untreated cedar planks
- ¾ cup honey
- ⅓ cup soy sauce
- ¼ cup pineapple juice
- 2 tablespoons white vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- ¼ cup packed brown sugar
- 1 teaspoon ground black pepper, and more to taste
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 6 (6 ounce) boneless, skinless salmon fillets
- salt to taste
Instruction
- Soak cedar planks in warm water for 1 to 2 hours; add a splash of bourbon to water if desired.
- Combine honey, soy sauce, pineapple juice, vinegar, lemon juice, and oil in a saucepan; cook over medium-high heat. Reduce heat to medium-low. Stir in brown sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder; simmer, stirring occasionally, until sauce reduces to a syrupy consistency, about 15 minutes. Set aside.
- Preheat an outdoor grill for medium heat. Place planks on the grate. Lightly season salmon with salt and black pepper.
- Place fillets onto the planks when they begin to smoke and crackle. Close the grill lid; cook for 10 minutes. Spoon a small amount of sauce over fillets; continue cooking until fillets become opaque, about 5 minutes more. Serve with remaining sauce.
