3/4 cup honey 1/3 cup soy sauce 1/4 cup dark brown sugar, packed 1/4 cup pineapple juice 1 lemon, juiced 2 tablespoons white distilled vinegar 2 teaspoons olive oil 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1/4 teaspoon garlic powder 4 (8 ounce) salmon fillets (without skin)
Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over.
Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.
This turned out very well. It is a very forgiving recipe as I was out of a few ingredients (pineapple juice, garlic powder) and substituted what I had on hand (pineapple peach mango juice, minced garlic) without missing a beat.
I also cooked the sauce on the fish instead of just serving on the side and got very good reviews from everyone. It makes a lot, so I would dial the quantity back a bit next time. We will definitely make this a salmon staple.
Nov 22, 2011
Sauce did'nt thicken!!! Followed the recipe EXACTLY!!! It was "watery" couldn't figure out why??? I guess it suppose to be "syrupy" like cosistancy? I was pretty tastey though! Thanks.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.