Pineapple Plank Salmon
Food and Drink

Reprinted with permission from “The Big Book of Barbecue on Your Pellet Grill” by Paula Stachyra. Page Street Publishing Co. 2024. Photo credit: © Paula Stachyra

Pineapple Plank Salmon

"An edible plank! It also adds moisture and flavor as it shields the filet from the grates. In the end, you get the most tender salmon with a luscious and tropical Caribbean twist."

Pellets: cherry, apple, pecan, or maple Serves: 4


For Pecan or Maple Honey Sriracha Glaze:

2 tablespoons unsalted butter

1/3 cup honey

1/3 cup Sriracha, or to taste

1 lime, juice only

2 tablespoons low-sodium soy sauce

1 clove garlic, minced

1 teaspoon sesame oil


For Salmon:

1 pineapple

4 8-ounce skinless salmon filets

2 tablespoons of your favorite barbecue rub (I used Pit Boss Honey Sriracha Rub)

1 tablespoon chopped parsley, for garnish

Honey Sriracha Glaze. In a medium saucepan over medium-high heat on the stovetop, melt the butter, then stir in the honey, Sriracha, lime juice, soy sauce, and garlic. Bring to a boil, then reduce the heat to medium and continue to cook for about 4 minutes, stirring frequently, or until the sauce has thickened to the desired consistency. Transfer the sauce to a medium bowl and stir in the sesame oil.

Preheat your pellet grill to 350°F.

Lay the pineapple on its side on a cutting board. 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 it down next to the core on each of the four sides to create four planks.

Season the salmon with the barbecue rub and brush a tablespoon of the Honey Sriracha Glaze on each filet.

Place a filet on top of each pineapple plank, then place the planks on the grill. Cook the salmon for 25–30 minutes, until the thickest part of each filet reaches an internal temperature of 135°F.

Glaze the salmon with more Honey Sriracha Glaze and continue grilling for another 10 minutes, until the thickest part of each filet reaches an internal temperature of 145°F and the salmon is opaque and flakes easily with a fork.

Remove the pineapple planks from the grill and garnish the salmon with parsley to serve.