Salmon on Cedar Plank with Honey and Pepper

Step 1

Soak your cedar planks in warm water for about an hour or two. If you want to add a little extra flavor, pour in a splash of bourbon while they soak.

Step 2

While the planks are soaking, mix together the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey in a small saucepan. Heat it over medium-high until it just starts to simmer. Then turn the heat down to medium-low and stir in the sugar, black pepper, cayenne, paprika, and garlic powder. Let it cook gently, stirring now and then, until it thickens up into a syrupy sauce—this usually takes around 15 minutes. Once it’s ready, set it aside.

Step 3

Get your grill heated to medium and place the soaked cedar planks right on the grate. You’ll know they’re ready when they start to smoke and make a little crackling sound.

Step 4

Lightly season the salmon fillets with salt and pepper, then lay them on the smoking cedar planks. Close the grill lid and cook the fish for about 10 minutes. After that, spoon a bit of your sauce over the salmon and keep grilling until the fish looks opaque and flakes easily, which should take another 5 minutes or so.

Step 5

Serve the salmon with the rest of the sauce on the side for dipping or drizzling. Enjoy!

How To Serve It Best

Serve with a fresh green salad or roasted vegetables to balance the richness of the fish. A side of quinoa or wild rice also pairs well, adding texture and heartiness to the meal. A crisp white wine or light beer complements the smoky and sweet flavors nicely.

Leftover Care Tips

Store any leftover salmon in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or enjoy cold in a salad or sandwich to preserve its delicate texture and flavor. Avoid freezing, as the texture may change when thawed.