One of my favorite grilled fish recipes for summer BBQ!
- Matt Stout

Ingredients
- 2 salmon fillets, skin on
- 1 cedar plank (or fencing wood)
- 1/2 c. blackberry preserves
- 1 c. orange juice
- 3 tb. brown sugar
- 1 tb. Sriracha
- garlic powder
- salt & pepper to taste
- 1/2 lime, juiced
- 1/4 c. cilantro, chopped
- 1/2 c. mayonnaise
- garlic powder
Directions
Soak cedar plank in water for 1 hour or more. Prepare charcoal for a medium heat. Mix preserves, oj, brown sugar, and Sriracha in saucepan. Bring to a boil, stirring constantly until sauce thickens. Set salmon skin down on the plank and coat with a generous amount of garlic powder, salt, and pepper. Place plank on the hot grill, then coat the salmon with the blackberry glaze. Reapply every 5 minutes until fat rises from the salmon and the meat is flaky.
Mix the last three ingredients to make an aioli and serve with a dollop on each fillet.
Great with coconut risotto.