Honey Ghost Pepper Planked Salmon
- Preparation Time: 1 h
- Cooking Time: 25 min
- Total Time: 1 h 25 min
- 3 servings
Ingredients
- 1 cedar grilling plank
- 1 ½ lb - salmon filet, cut into portions
- 2 tbsp - vegetable oil
- 1 tbsp - coarse salt
- 1 tbsp - freshly ground black pepper
- ⅓ cup - honey
- 2 tbsp - El Yucateco Ghost Habanero Hot Sauce
- Chopped parsley, for garnish (optional)
Preparation
- Submerge the cedar grilling plank in water and soak for at least 1 hour before using.
- Preheat the grill to 350°F (175°C) for indirect heat cooking.
- In a small bowl, whisk together the honey and El Yucateco Habanero & Ghost Sauce. Set aside.
- Remove the soaked cedar plank from the water and pat it dry. Brush the surface with 1 tablespoon of vegetable oil.
- Arrange the salmon portions on the plank. Brush the fillets with the remaining 1 tablespoon of vegetable oil, then season evenly with salt and black pepper.
- Place the cedar plank on the preheated grill over indirect heat, then close the lid.
- Cook for 10 minutes, then brush the salmon with the prepared hot honey mixture. Continue grilling until the salmon reaches the desired doneness, approximately 5–10 more minutes, depending on thickness.
- Carefully remove the plank from the grill. Garnish with chopped parsley, if desired, and serve immediately.