3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 salmon fillets
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 olive oil, then add a light sprinkling of salt and pepper.
Grill the salmon for 3-4 minutes per side or until done.
Alternately, you can bake these at 375 degrees for twelve minutes if you prefer not to grill them.
Once your salmon is cooked, remove the salmon from the grill or pull from the oven, and brush each fillet with the honey pepper sauce.
Serve the fish with small ramekins of additional sauce for extra dipping.