Honey-ginger macadamia crusted salmon

This recipe brought to you by @beachgirlgrills

Prepare grill for cooking by building two zones, a high heat side and a medium to low heat side. If using charcoal, bank your coals to one side creating the two zones. If using a gas grill do not light all of your burners, leaving yourself a cooler area. Add butter, ginger, honey and soy to a small saucepan over medium heat, stirring until butter and honey are melted. Remove from heat and stir in lime zest.

Trim the top and bottom off of your pineapple and cut the sides into 2-4 planks depending on how many fillets you are grilling. Core and slice the remaining pineapple into ¼” slices.

Brush the honey-ginger glaze over the salmon fillets. Mix together the panko and macadamia nuts and generously sprinkle on top of the fillets, patting them down. Place the fillets on the pineapple planks.

Brush the remaining pineapple with olive oil on both sides and season with salt and pepper. Place the pineapple planked salmon on the cool side of the grill and the pineapple slices over direct heat. Flip the pineapple slices after 2 minutes and allow them to grill 2 minutes on the second side. You are just looking to char them a little.

Remove the pineapple slices from your grill and close the grill. Chop the grilled pineapple and mix with the onions, bell pepper, habanero, cilantro, honey, and lime. Season with a pinch of salt.

Allow the pineapple planked salmon to grill for 12-15 minutes before checking the internal temperature. I like to pull my salmon off at 135-140°F. Sprinkle with flaky sea salt and serve with the grilled pineapple salsa and lime wedges.