The soaked cedar planks help to give the salmon a much more smoky flavor.
Ingredients
6 x 170gram Skinless And Boneless Salmon Fillets
Salt And Freshly Ground Black Pepper To Taste
Marinade
60ml Pineapple Juice
80ml Soy Sauce
2 Tablespoons White Vinegar
2 Tablespoons Lemon Juice
1 Tablespoon Olive Oil
80ml Honey
60grams Packed Brown Sugar
1 Teaspoon Ground Black Pepper
½ Teaspoon Cayenne Pepper
½ Teaspoon Paprika
¼ Teaspoon Garlic Powder
2 x 12 inch Untreated Cedar Planks
Instructions
1. Take the untreated cedar planks and place in some warm water for 1 to 2 hours.
2. In a saucepan place the pineapple juice, soy sauce, vinegar, lemon juice, olive oil and honeyand warm up over a medium heat until it starts to simmer then turn the heat down slightly. Now stir in the sugar, black pepper, cayenne pepper, paprika and garlic powder and allow it to simmer for a about 15 minutes or until the mixture has reduced and is of syrupy consistency. Take off the heat and set to one side.
3. Now preheat the barbecue to a medium heat and place the planks of cedar on to the grate. Youshould only place the salmon on to the barbecue when the wood begins to smoke and starts to crackle a little.
4. Before you place the salmon on the barbecue grill sprinkle with some salt and pepper. Thesalmon should be placed directly on the planks of cedar and the lid should then be closed and remain closed for 10 minutes.
5. Open the barbecue lid after 10 minutes and place a small amount of the sauce over eachsalmon fillet and cook them for a further 5 minutes or until the center of the salmon has gone opaque. Serve to your guests with a crisp green salad and some of the remaining sauce poured over the top.
