Pepper-Honey Cedar Plank Salmon

Recipe View Soak the cedar planks in warm water for at least 2 hours, or up to overnight. For an added layer of flavor, include a splash of bourbon or your favorite whiskey. (2+ hours)

Recipe View In a medium saucepan, whisk together the honey, soy sauce, pineapple juice, white vinegar, lemon juice, and olive oil. Bring to a simmer over medium-high heat, then reduce the heat to low. Stir in the brown sugar, black pepper, cayenne pepper, paprika, and garlic powder. (5 mins)

Recipe View Simmer gently, stirring occasionally, until the sauce thickens slightly and becomes syrupy, about 15 minutes. Remove from heat and set aside. (15 mins)

Recipe View Preheat your outdoor grill to medium heat (about 350-450°F or 175-230°C). Place the soaked cedar planks directly on the grill grates. (10 mins)

Recipe View Lightly season the salmon fillets with salt and freshly ground black pepper. (2 mins)

Recipe View Once the planks begin to smoke and crackle, carefully place the seasoned salmon fillets on top of the cedar planks. (2 mins)

Recipe View Close the grill lid and cook for approximately 10 minutes. Then, spoon a generous amount of the pepper-honey glaze over each fillet. (10 mins)

Recipe View Continue cooking for another 5-7 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). (7 mins)

Recipe View Carefully remove the cedar planks from the grill. Serve the salmon immediately, drizzled with any remaining glaze. Garnish with fresh herbs, such as parsley or dill, if desired.