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Macadamia Crusted Hot Honey Salmon

Macadamia Crusted Hot Honey Salmon
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Tender salmon is glazed in a ginger and hot honey butter before being topped in a crispy and light panko and macadamia but crust. Served with grilled pineapple salsa, it’s a fresh and easy tropical seafood dish.

  • Author: Nicole Stover
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2-4 1x
  • Category: Seafood
  • Method: Grilling
  • Cuisine: Caribbean

Ingredients

Scale

Macadamia Crusted Salmon

  • 2–4 6 ounces ASC Certified salmon fillets, skin on or skinless
  • 2 tablespoons unsalted butter
  • 1/4 cup hot honey
  • 1 tablespoon less sodium soy sauce
  • 2 teaspoons grated ginger
  • 1 teaspoon lime zest
  • 1/4 cup plain panko breadcrumbs
  • 1/4 cup unsalted macadamia nuts, finely chopped
  • Pineapple planks
  • Flaky sea salt
  • Lime wedges, for serving
  • Salt and Pepper

Grilled Pineapple Salsa

  • 1 pineapple, sliced and cored
  • 1 red bell pepper, seeded and diced
  • 1/2 red onion, chopped
  • 1/4 habanero, seeded and finely chopped
  • 1/4 cup cilantro, chopped
  • Juice of 1/2 lime
  • 1 teaspoon honey
  • Salt and Pepper
  • Olive Oil

Instructions

Macadamia Crusted Salmon

  1. Prepare your grill for two-zone cooking. If grilling on a charcoal grill bank your coals to one size leaving a hot zone and cooler area. If using a gas grill don’t light all of your burners, leaving a cooler area.
  2. Add your butter, soy sauce, ginger, and hot honey to a small saucepan over medium heat. Stir until the honey and butter are melted. Remove from the heat and stir in the lime zest.
  3. Mix together the panko and finely chopped macadamia nuts.
  4. Place the salmon filets on the pineapple planks. Brush them generously with the hot honey glaze.
  5. Season lightly with salt and pepper. Sprinkle the macadamia-panko mixture onto the top of the salmon fillets.
  6. Place the pineapple planked salmon onto the cooler side of the grill. Close the lid.
  7. Allow your salmon to grill for 12-18 minutes or until you have reached your desired level of doneness. I like to pull my salmon at 135 degrees.
  8. Remove the salmon from the pineapple planks. Season with a sprinkle of flaky sea salt and serve with the grilled pineapple salsa and lime wedges.

Grilled Pineapple Salsa

  1. Brush both sides of your pineapple with olive oil and season with salt and pepper.
  2. Place the pineapple slices over direct heat. Allow the first side to grill 2-3 minutes before flipping. Grill the second side for 2-3 minutes. You are just looking to char the pineapple. 
  3. Remove the pineapple from the grill and allow it to cool.
  4. Chop your pineapple into small dices and add to a bowl.
  5. Add the onion, red bell pepper, habanero, and cilantro.
  6. Drizzle in honey and add the lime juice. Stir to combine.
  7. Taste for salt and pepper and adjust if needed.
  8. Allow to sit for at least 10 minutes before serving. The salsa can be made ahead of time.

Notes

You may need to add a little more honey or a little more lime juice depending on how sweet or tart your pineapple is. 

This salsa can be made the day before and gets better the longer it is refrigerated. 

Find it online: https://beachgirlgrills.com/macadamia-crusted-hot-honey-salmon/