Barbecue Pepper Jelly Plank Salmon

In Texas, pepper jelly is a pantry staple. Whether you pick it up from a roadside farm stand, at the county fair, a church fundraiser or the grocery store, most Texans have a jar on hand. It's most commonly used as a relish on cream cheese and served with crackers.  For salmon, its the perfect mix of heat and sweet to create a delicious glaze.

Barbecue Pepper Jelly Plank Salmon

1/3 Cup Stubbs barbecue sauce (you want a sauce that is not too sweet)
1/3 Cup Pepper Jelly
2 Tablespoons apple cider vinegar
Fresh ground black pepper
1 1/2 Pounds of salmon skinned and cut into 4 equal pieces
1 Cedar Plank

Soak a cedar plank in water for 30 minutes and line a cookie sheet with foil. While plank is soaking, rinse and pat dry the salmon and preheat the grill to medium high.

While the grill is heating, make the glaze by combining barbecue sauce, pepper jelly and apple cider vinegar. Stir together until well incorporated. Not all of the jelly will break down and you will have "lumps" of jelly.  Place the plank on the cookie sheet and put the fish on the plank, leaving space between each piece.

Sprinkle each piece liberally with black pepper and use kitchen spoon to place a spoonful of glaze on each piece of fish.  Repeat, placing another spoonful of glaze on each serving. When grill is at high heat (500-600 degrees) place plank directly on the grill grates, close the lid and grill for 13 minutes. Use a spatula to remove the salmon from the plank and serve immediately.

Serves 4