Teriyaki Salmon on a Pineapple Plank
Preparation: 10 min.
Cooking: 0 min.
Total: 10 min.
- 2 Lb salmon fillets
- 2 Cup fresh pineapple , cubed
- 3 tsp butter
- 3 tsp light brown sugar
- 1/2 tsp olive oil
- 6 Fl Oz low salt teriyaki sauce
- 1 large garlic cloves
- 1 1/2 tsp sesame seeds
- fresh ground black pepper
Sauté chopped garlic and sesame seeds in olive oil on medium heat. Add teriyaki sauce, and fresh ground pepper to taste and simmer for five minutes. Let mixture cool.
Marinate salmon with half of the mixture for two hours then discard the marinade. Melt butter and mix in pineapple and brown sugar. Dry plank and slowly pour mixture on the plank. Arrange a bed of pineapple on the plank for the salmon. Place the salmon on the pineapple bed. Place plank on grill and close the lid and cook at 350 ℉-400 ℉ for about 15 to 25 minutes. Do not turn the salmon over on the plank. It will cook completely with the skin side down.
Tip: Use an instant-read thermometer and check the temperature by placing it in the thickest part of the fillet. Rare, medium and well done temperatures are 120 ℉, 125 ℉ and 130 ℉.