Ingredients:

6 salmon fillets, thawed if frozen
1/2 teaspoon salt
Freshly ground pepper
1/4 cup orange juice
2 tablespoons each brown sugar, honey, Dijon mustard
1 tablespoon soy sauce
1 (1/2-inch long) piece ginger root, grated
1 pineapple, peeled, cored, cut into slices

Methods:

Prepare a grill for medium heat. Season salmon with the salt and pepper to taste set aside.Mix together orange juice, brown sugar, honey, Dijon mustard, soy sauce and ginger in a small bowl set aside.

Place pineapple on the grill; cook, turning occasionally, until softened and beginning to turn brown, about 2 minutes per side. Meanwhile, place fillets on the grill cook, basting with sauce after 3 minutes, until just beginning to turn golden around the edges on one side, about 5 minutes. Turn baste with sauce. Grill until cooked through, about 5 minutes.

Serve fillets with pineapple.

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Ingredients:

1/4 cup honey
1/4 cup lemon or lime juice
1 large jalape�o pepper, stemmed and sliced
2 (6 ounce) salmon fillets
Oil
Sea salt
Freshly ground pepper

Methods:

Combine honey, lemon juice and japaleno in a small saucepan and bring to a boil.Reduce heat and simmer over very low heat for 10 minutes.Meanwhile, rinse salmon and pat dry.Brush lightly with oil and season with salt and pepper.Grill for about 5 minutes per side over medium heat, brushing with half the honey mixture. When salmon is cooked to your liking, remove from grill and drizzle with remaining glaze.

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Ingredients:

3 tablespoons shallots, finely chopped
3/4 cup white dry wine
1 tablespoon Champagne wine vinegar
3 tablespoons heavy cream
1/4 pound sweet cream butter
3 tablespoons chicken stock
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/3 cup honey roasted pecans
5 salmon fillets

Methods:

Butter Pecan Sauce: Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil. Reduce stock down to about 1/3 and adjust heat to a medium flame. Whisk in butter, one tablespoon at a time, until completely melted, and strain. Add salt, pepper and honey-roasted pecans.

Fillets: Brush with vegetable oil, and and place on a prepared cedar plank and grill until fish is tender and flaky (about 3 to 4 minutes on each side).

Top with Butter Pecan Sauce and chopped parsley and serve.

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Ingredients:

Dry rub seasoning:
2 teaspoons freshly grated pepper
1 teaspoon dried, grated lemon peel
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon paprika
1 tablespoon sea salt crystals
2 teaspoons light brown sugar

1 cedar barbecue grilling plank
2 (6 ounce) pieces salmon fillet, fresh or thawed, about 2 inches thick, skin removed
1 tablespoon dry rub seasoning
1 lemon, cut into 4 wedges

Methods:

Place dry rub ingredients in a food processor or spice grinder and process until well blended. Transfer to a small bowl or cup, wrap tightly and store at room temperature until ready to use.

Soak the cedar plank for at least 5 hours.

Place the fillets on wax paper. Sprinkle both sides of the fish evenly with the dry rub (1 1/2 teaspoons per serving). Press the seasoning into the flesh. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.

Place the salmon pieces in the center of the cedar plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a gas grill, preheat on high then turn down to medium before placing the planks on the grill. If using a charcoal grill, wait until coals are covered with gray ash. Cover with a lid.

There will be some crackling and heavy smoke.Keep a water bottle handy in case the planks begin to flame. If they do, spray lightly and cover again.Salmon should take 8 to 10 minutes to cook, depending on the thickness of the salmon and the heat of the grill. Remove when the salmon reaches an internal temperature of 120 to 125 degrees F.

Garnish with lemon wedges and serve.

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Ingredients:

* 2 pounds tilapia fillets
* 2 tablespoon chili powder
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon cumin

For the Aioli:
* 1 1/2 cups mayonnaise
* 6 cloves of garlic, minced
* 1 1/2 tablespoon lemon juice
* 1 1/2 tablespoon Dijon mustard
* 3/4 teaspoon dried tarragon

Methods:

Prepare aioli by combining all aioli ingredients in a bowl, mixing and then refrigerate until you are ready for it.Preheat grill. Combine spices for fish and sprinkle over both sides of the tilapia fillets.Place on hot grill and cook for about 4 to 5 minutes over a medium high heat. Turn once during grilling. Serve with Aioli.

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