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Cedar Plank Salmon with Spicy Tapatío Glaze

This spicy, citrusy Tapatio glaze elevates the flavors of our Wild Alaskan Sockeye Salmon. Plus, cooking the fish directly on the wood gives it a wonderful, smokey aroma and melt-in-your-mouth texture that’s incredibly addicting. So easy and delicious that you'll want to make this on repeat!
Yield: Serves 4-6
Total Time: 38 min
Prep: 10 min
Cook: 8 min
Additional: 20 min
Ingredients
4 bottles dark Mexican beer
1 tablespoon Tapatio hot sauce
1 clove garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon smoked paprika
2 tablespoons Agave nectar
2 scallions, sliced
2 limes, zest and juice separated
Small bundle of fresh thyme, oregano and chives
Preparation
1.  Pour 2 bottles of beer into 2 separate casserole dishes.
2.  Place a cedar plank in each one and make sure plank is submerged by beer (use a weight if needed). Let soak for 20 minutes.
3.  Meanwhile, make Tapatio glaze: Combine Tapatio hot sauce, garlic, apple cider vinegar, smoked paprika, agave and lime juice in a bowl.
4.  Pre-heat grill to medium-high heat.
5.  Remove cedar planks from beer and place on the grill. Grill 2 pieces of salmon per plank.
6.  Grill for 4 minutes per side. While salmon is grilling, glaze with Tapatio hot sauce glaze.
7.  Remove from planks and roughly chop herbs.
8.  Serve salmon with chopped herbs and scallions.
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