Cedar Smoked Salmon with Honey Pepper Glaze

Recipe courtesy of Monte R. Jones, Williamsport

  • 1.0 cedar board
  • 1.0 tablespoon salt
  • 4.0 8-ounce salmon steaks
  • 0.25 cup honey
  • 0.5 teaspoon white pepper
  • 0.5 teaspoon black pepper
  • dash of balsamic vinegar

Place board in salted water and soak for at least 2 or 3 days.

Preheat grill on medium high. Place wet board directly on grill. Place salmon fillets on board, skin side down. Close grill lid and grill 8 to 10 minutes. Mix honey, peppers and vinegar and brush on salmon. Close the grill another 8 to 10 minutes.