Grilled Salmon and Pineapple

This is a simple but good recipe that can be used for the oven or the grill. I use a Cedar Plank most of the
time but have done it straight on the grill or in the oven on a rack. Soak the plank for at least two hours.

If planking, use a Salmon filet with skin on one side, if grilling directly remove the skin. I make a marinade of
one part Dry Sherry and three parts Soy Sauce, marinate for 1-2 hours, no longer!

Remove from marinade, sprinkle on Raging River Rub from Dizzy Pig, I also like to add a little Sugar in
the Raw on top of the rub, let rest for at least 30 minutes before placing in the oven or on the grill, if using
a plank, oil the plank before placing the Salmon on the Plank, if using a grill be sure to oil the grates just
before you place the Salmon on the grill. I cook at about 350 degrees, should take about 45 minutes on
the plank and about 20-30 on the grill. I check for doneness with a temperature probe, looking for 140-145
degrees. When salmon gets to 130 I drizzle with a mixture of 2 TBSP Butter and 3-4 TBSP Real Maple

After removing from the grill or oven, squeeze a little fresh Lime Juice on the Salmon and then make a ?tent?
of foil over the meat and let it rest for five minutes or so before serving.



Peel a fresh pineapple and slice in ?? thick rings. Lightly coat both sides with Kosher
Salt and a little Chile Powder. Grill till tender, sprinkle on a light dusting of Sugar in the
Raw or brown sugar.
The salt actually brings out the sweetness of the fruit.
Adjust the salt and Chile Powder to suit your taste.

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