Grilled Pineapple Plank Salmon with Sriracha Rub
Whole salmon fillet cooked on a grilled pineapple plank with Lane's signature rubs and honey sriracha seasoning. Two-stage indirect grilling reaches 135°F, then glazed with pineapple chipotle BBQ sauce and finished to 145°F. The pineapple plank imparts subtle sweetness while creating a dramatic presentation.
Ingredients
- Lane's Island Dust Rubhomemade dry rub with paprika, garlic powder, cumin, salt1:1if no commercial rub available
3
- Lane's Honey Sriracha Rubstore-bought sriracha paste mixed with honey1:1if rub unavailable
texture will differ slightly
- Lane's Pineapple Chipotle BBQ Saucehomemade with ketchup, pineapple juice, chipotles in adobo, honey1:1if sauce unavailable
2
- 1 whole pineapplehomemade with ketchup, pineapple juice, chipotles in adobo, honey1:1if sauce unavailable
2
Full guide → - 1 whole salmon fillethalibut fillet or sea bass fillet1:1same protein categoryfish-free
adjust cooking time by 5-10 minutes
- Kikkoman Teriyaki Saucelow-sodium soy sauce with ginger and garlic1:1same dietaryadds glutenadds soy
lighter flavor
Instructions
- 1
Slice pineapple in half lengthwise. Cut the rounded side of each half to create a 1 inch thick plank, yielding 2 planks and 2 rounded ends.
- 2
Set up grill with one side at direct heat and one side at indirect heat. For ceramic grills, use heat deflector on one side or bank coals to one side. For kettle grills, bank coals to one side. For gas grills, set one burner to high and the other to very low. Oven is an optional cooking method.
- 3
Season pineapple planks with Honey Sriracha Rub and sear on the hot side of the grill until grill marks form. Transfer planks to the indirect heat side.
- 4
Remove salmon skin. Splash salmon with Teriyaki Sauce and season with Island Dust Rub and/or Honey Sriracha Rub.
- 5
Place salmon on one of the pineapple planks on the indirect heat side.
- 6
Cook indirectly until internal salmon temperature reaches 135°F, about 45 minutes to an hour.
- 7
Glaze salmon evenly with Pineapple Chipotle BBQ Sauce, pouring or brushing on.
- 8
Cook another 10 minutes until internal salmon temperature reaches 145°F and glaze is set.
- 9
Garnish with sesame seeds or scallions if desired. Serve with fried rice or cilantro slaw.
Tips
Both Island Dust and Honey Sriracha rubs pair well together for maximum flavor complexity.
Sear pineapple planks first to develop caramelization and stabilize them before placing salmon on top.
Use a meat thermometer to accurately monitor internal salmon temperature at both stages.
Glaze application matters: apply evenly and allow 10 minutes for sauce to set and caramelize.
Good to Know
Cooked salmon keeps refrigerated for 2-3 days. Pineapple planks best used fresh; leftover pineapple lasts 3-4 days covered.
Prepare pineapple planks up to 4 hours ahead. Season salmon and store covered 2 hours prior. Rubs and sauce ready day-of or purchased ahead.
Serve immediately on pineapple plank for presentation impact. Accompany with fried rice or cilantro slaw as suggested. Optional garnish with sesame seeds or scallions.
Common Mistakes
Neglect to create proper two-zone grill setup before cooking to avoid uneven cooking and burnt pineapple.
Skip searing pineapple planks first to avoid them remaining too firm and not caramelizing.
Overglaze before reaching 135°F to avoid glaze burning before salmon is cooked through.
Use skin-on salmon to avoid the skin sticking to pineapple during long indirect cook.
Substitutions
lighter flavor
adjust cooking time by 5-10 minutes
3
texture will differ slightly
2