2 untreated cedar planks
¼ cup pineapple juice
⅓ cup of soy sauce
2 tablespoons of white vinegar
2 tablespoons of lemon juice
1 tablespoon of olive oil
¾ cup of honey
¼ cup packed brown sugar
1 teaspoon of ground black pepper
½ teaspoon of cayenne pepper
½ teaspoon of paprika
¼ teaspoon garlic powder
6 (6 ounces) boneless, skinless salmon fillets
1 pinch of salt and pepper to taste
Soak the cedar planks in lukewarm water for 1 to 2 hours.
Add a little bourbon to the water if you wish.
Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil and honey to a boil in a saucepan over medium-high heat.
Reduce the heat to medium-low and stir in the sugar, 1 teaspoon of black pepper, cayenne pepper, paprika and garlic powder.
Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes.
Set the sauce aside.
Preheat an outdoor grill to medium heat.
Place the boards on the grid.
They are ready to cook when they start to smoke and crackle a bit.
Season the salmon with a light pinch of salt and pepper.
Place the fillets on the steaming cedar planks, close the grill lid and cook for 10 minutes.
Pour a small amount of sauce over the salmon fillets and continue cooking until the fish becomes opaque in the center, about 5 minutes more.
Serve with the rest of the sauce.