About this recipe:Barbecuing salmon on a cedar plank adds an additional depth in flavour. You can also soak the plank in a mixture of water and bourbon, for extra flavour. Serve with jacket potatoes and a side salad.
Makes: 6 salmon fillets
2 (30cm) untreated cedar planks
4 tablespoons pineapple juice
5 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
4 tablespoons dark brown soft sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic granules
6 (175g) skinless, boneless salmon fillets
salt and pepper to taste
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Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
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 granules. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
Preheat an outdoor barbecue for medium heat. Place the planks on the cooking grate. They are ready to cook on when they start to smoke and crackle just a little.
Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the barbecue 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 centre, about 5 minutes more. Serve with the remaining sauce.