Usually we grill salmon sprinkled with McCormick’s seasoned salt and basted with melted butter with some garlic powder in it. But, every once in a while I like to kick it up a notch with a fancy schmancy glaze. This is a pretty good one:
GLAZE:
1/2 barbecue sauce (I like Bullseye)
1/4 cup oil
1/4 cup pineapple juice
1/4 cup honey
1 tsp minced garlic
1 Tbsp Worcestershire sauce
1 Tbsp rub (see my favorite rub recipe under appetizers….for lack of a better place)
And of course, salmon (skinless) and cedar planks.
PREP: Soak the cedar planks in water for at least one hour. Add a splash of bourbon if you like. I do!
Sprinkle both sides of the salmon lightly with the aformentioned rub.
Spray your grill with high temp cooking spray, and spray the cedar planks lightly as well. Put the cedar planks on the grill to get them smoking while you grill the salmon a few minutes on each side to add a little char, then place on the cedar planks. Baste with the glaze several time while cooking for about 30 minutes, or until the internal temperature is 145 degrees.
Truthfully, the whole cedar plank thing is a lot of trouble, and it’s hard to get much smoky flavor out of it. So in the future, I’ll probably most often just skip the plank and just keep the glaze.