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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (363g) Recipe makes 4 servings |
||
| Calories 555 | ||
| Calories from Fat 91 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.1g | 15% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 116mg | 38% | |
| Sodium 1498mg | 62% | |
| Potassium 910mg | 26% | |
| Total Carbohydrate 70.9g | 23% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 67.8g | ||
| Protein 47.7g | 95% | |
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Ingredients
Honey Pepper Sauce
- 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
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 4 (8 ounce) salmon fillets (without skin)
Directions
1
Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.2
Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.3
Watch the sauce closely to be sure it doesn't bubble over.4
Preheat barbecue grill to medium heat.5
Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.6
Grill the salmon for 4 to 7 minutes per side or until done.7
Serve salmon with a small cup of the honey pepper sauce on the side.
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Featured Reviews for This Recipe
From: glatt rühren
On May 31, 2009
LOVE the sweet and then rush of spice. I marinated the salmon for 2 hours prior (make sure sauce is completely cooled before adding to salmon, otherwise you'll cook it) and it was that more intense off the grill. If you dont like spice, reduce or eliminate cayenne and paprika.
From: Adelynn
On Oct 17, 2004
I love the sauce. I was out of pineapple juice so I had to sub with orange juice. I cooked the sauce and boiled it down then drizzled it over the baked salmon fillets and broiled it for 1 - 2 minutes, just until it browns. This was flavouful enough without having to serve the sauce on the side. I will try this sauce on ribs the next time. Thanks for posting.
From: Susan Dillard
On Oct 17, 2004
I don't know what to add to this other than it is wonderful! Thank you for posting it. I did cut back the cayenne to 1/4 t. as my husband doesn't like too spicy food and it was just right. Try this one, you won't be sorry.
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