Featuring Da Vine Foods Passion Fruit Purée
Summer is just around the corner and we have been ready for weeks now! So, we are going to get this thing started, unofficially! And summer to us means a lot of fun bright flavors and grilling, of course! And this Grilled Salmon with Passion Fruit Glaze is everything we love about summer!
In our opinion, nothing beats that delicious smoky flavor you can achieve on the grill, especially so with a charcoal grill. Gas grills are so convenient, but they definitely lack some of the flavor of a good old-fashioned charcoal or wood-fired grill.
So what do you do to get that great flavor if a gas grill is your only option?
One popular hack that has been around for decades now is using a wood plank. Cedar planks are the most popular and easiest to find, but there are many different ones available now and they all impart a different flavor and aroma profile.
The most popular thing to cook on these planks seems to be fish – most notably salmon. If you haven’t tried it, it’s quite easy and really does wonders to the flavor of your fish. Since many types of fish are quite delicate, and the last thing you want is to see your fish fall between the grates into the flames, plank-grilling also saves you a lot of stress and keeps your fish in tact to beautifully present to your guests!
Prepare your Plank and Salmon
There are some steps you should take before throwing your plank on the grill, but again, this is probably one of the easiest cooking methods out there and fairly foolproof.
All you have to do is presoak your plank in water (or if you are really feeling creative, beer or wine), season your fish a little and plop the whole thing on your gas grill.
How long should I grill my salmon?
Grilling time may vary here a bit. As soon as the salmon begins to flake, it is done! This usually takes 6-12 minutes depending on how thick your fish is and how hot your grill gets. We use thick fillets with the skin on and place the fish skin-down on the plank. The skin stays on the plank once cooked and you have a perfect, skinless fish fillet to serve.
Passion Fruit Glaze
We mentioned seasoning your fish a little, and that’s exactly what we do. Just a little salt and pepper. Why not more?
Because we blew this simple preparation into another world by applying a passion fruit glaze to the salmon.
Glazes are not used enough and that is a shame because they are so flavorful, extremely pretty and easy to make. Our glaze features a passion fruit puree from Da Vine Foods that goes along with only 4 other ingredients – how simple is that?
We add the glaze to the fish while it cooks on the plank. What you want to do here is quickly open the lid of the grill, baste the salmon with the glaze using a brush, amd close the lid. Keep that heat in! Then repeat this step 2-3 more times. This really gives it a nice glaze and a massive flavor enhancement to your fish.
Where do I find Passion Fruit puree?
Since we live in Houston, you may be wondering where we find such high-quality passion fruit products. Well, we order it straight from the source, of course! We have been using Da Vine Foods, a Hawaii-based company carrying a variety of amazing lilikoi (passion fruit) products, for over a year now and we cannot get enough! Check out some of our other recipes below with Da Vine Foods Passion Fruit products:
- Passion Fruit Milk Chocolate Hand-Rolled Truffles
- Brie and Passion Fruit Pepper Jelly Grilled Cheese
- Passion Fruit Cocktails
- Passion Fruit White Chocolate Mint Gelato
- Passion Fruit and Peach Waffles
If you want to try out the products, Da Vine Foods has given our users a special discount code. You can receive 15% off their products, and shipping is always free! Use code CWW15.
We use the Puree for many recipes! It is especially good for sauces, glazes, and marinades, but is perfect for baking in desserts as well. But this Grilled Salmon with Passion Fruit Glaze recipe tops our list for one of our favorite summer savory recipes!
We hope you enjoy our Grilled Salmon with Passion Fruit Glaze! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Grilled Salmon with Passion Fruit Glaze
For the Glaze
- ½ cup (125g) Passion fruit puree
- ½ cup (125g) Honey
- ¼ cup (60g) White wine vinegar
- 1 tablespoon (15g) Soy sauce
- ¼ cup (60g) fish stock or water
For the Salmon
- 1 12-oz Salmon Fillet - skin on
- pinch of Kosher salt and black pepper
- 1 Grilling Plank (Cedar or other food-grade grilling plank)
- Chopped fresh dill and chives for garnish.
Prep the Salmon
- Soak your wooden plank - submerged - in water for 30 minutes or more.
- Dry the salmon thoroughly with paper towels and put in the refrigerator skin side down and uncovered while your plank soaks. When the plank is ready, remove the fish from the fridge and add some salt and pepper to the flesh side of the fish. Place it on the plank when you are ready to grill.
- While you wait for your plank to soak, make the glaze.
Make the Glaze
- To a saucepan, add the puree, honey and vinegar and whisk over medium heat. Reduce by 50%, whisking occasionally. This may take 10 or more minutes.
- Once reduced, add the soy sauce and stock (or water), bring to a boil, then reduce to a simmer for 5-6 minutes. Remove from the heat and let cool for a few minutes or more before using.
- Heat a gas grill on high heat. When the grill is hot, turn the burner to low on the side where you are going to place the salmon on the wood plank. If your grill has multiple burners, keep the others on high.
- With a kitchen brush, baste your salmon with the glaze while it is on the wood plank and put the entire thing on the grill over the low heat and close the lid. Baste again quickly after 2 minutes and every 2 minutes until fish tests done (6-12 minutes). To see if your salmon is done, gently squeeze the fish and if you see it separating along the flakes, it is done.
- You can remove the entire plank and let it sit for a couple of minutes. Then, using a metal spatula, remove the fillet just above the skin, leaving the skin behind on the plank. Garnish with chopped dill and chives and serve.