Pineapple Plank Salmon Recipe

This pineapple plank salmon recipe is a tropical Caribbean twist on wood plank salmon. This recipe uses pineapple skin as the planks. I first discovered this method when I was thinking about what to do with the leftover pineapple “skin”. I happened to have some salmon handy in the refrigerator and thought why not give this combo a try? I was absolutely blown away with the results and every time I grill salmon this is the method I love and use. You won’t believe how tender and flavourful salmon can get until you’ve grilled it on pineapple. Grilling salmon on a pineapple plank adds a sweet and aromatic flavour that perfectly complements the natural richness of the fish. Paired with a sweet and tangy teriyaki honey garlic glaze, this dish is a true delight for seafood lovers.

To prepare the pineapple planks, lay the pineapple on its side on a cutting board and cut off and discard the leafy crown from the top and a small portion from the bottom of the pineapple to create a flat surface. Stand the pineapple up and slice down next to the core on each of the four sides to create four planks. Now it's time to prepare the star of the show: the salmon. Season the salmon filets with your favourite dry rub and brush it generously with the teriyaki honey garlic glaze. Place the salmon filets directly onto the pineapple planks, ensuring they fit comfortably. As the salmon grills, baste it generously with the glaze, allowing the flavours to penetrate the fish and create a sticky, caramelized coating. Continue grilling until the salmon is cooked through and flakes easily with a fork. Allow the salmon to rest for a few minutes before serving, allowing the juices to redistribute and the flavours to intensify. Serve the pineapple plank salmon as a centerpiece of your meal, garnished with fresh herbs such as chopped parsley, and accompanied by a side of steamed vegetables or fluffy rice. The result using my Pit Boss Navigator Series Pellet Grill from Home Hardware is a delightful combination of smoky, sweet, and savory flavours that will impress your family and guests. This recipe will transport your taste buds to a tropical paradise and leave you craving more.

Servings: 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

• 4 (8 oz) skinless salmon filets

• 2 tbsp your favourite BBQ rub

• 1 pineapple

• 1 tbsp chopped parsley, for garnish

• Sesame seeds, for garnish (optional)

Teriyaki Honey Garlic Sauce

• 3 tbsp low-sodium soy sauce

• 6 cloves garlic, minced

• ½ cup honey

• 3 tbsp water

• 1 tsp lemon juice

• ½ tsp rice vinegar

• ½ tbsp brown sugar

• 1 tsp minced ginger

• ¼ tsp pepper

Directions:

1. Make teriyaki garlic sauce. In a large saucepan on medium heat, whisk together the soy sauce, garlic, honey, water, lemon juice, rice vinegar, brown sugar, ginger, and pepper. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for about 5-8 minutes or until the sauce reduces and thickens to desired consistency, stirring frequently.

2. Preheat your grill to 350ºF (177ºC).

3. Lay the pineapple on its side on a cutting board and cut off and discard the leafy crown from the top and a small portion from the bottom of the pineapple to create a flat surface. Stand the pineapple up and slice down next to the core on each of the four sides to create four planks. Cut and store the pineapple in the refrigerator for another use.

4. Season the salmon with the dry rub and brush the salmon filets with the teriyaki honey garlic sauce. Place each piece of salmon on top of the pineapple planks and place the planks on the grill. Cook the salmon for 25-30 minutes until the internal temperature reaches 135ºF (57ºC) in the thickest part. Glaze the salmon with teriyaki honey garlic sauce and continue grilling for another 10 minutes until the internal temperature reaches 145ºF (63ºC) in the thickest part and the salmon is opaque and flakes easily with a fork.

5. Remove the pineapple planks from the grill and garnish the salmon with parsley, sesame seeds, if using, and serve.