We cooking up a delicious salmon dish that is a little sweet and a little spicy!
Chef Josh Aaron
The Island Bar and Grill at Highport Marina
Visit him on facebook at Cooking with Chef Josh Aaron

Pepper and Honey Salmon
2 tablespoons and 2 teaspoons pineapple juice
3 tablespoons and 1-3/4 teaspoons soy sauce
1 tablespoon and 1 teaspoon white vinegar
1 tablespoon and 1 teaspoon lemon juice
2 teaspoons olive oil
1/2 cup honey
2 tablespoons and 2 teaspoons packed brown sugar
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon garlic powder

4 (6 ounce) skinless, boneless salmon fillets
5/8 pinch salt and pepper to taste

Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and
honey to a simmer in a saucepan over medium-high heat. Reduce the heat to
medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne
pepper, paprika, and garlic powder. Simmer, stirring occasionally, until
the sauce has reduced to a syrupy consistency, about 15 minutes. Set the
sauce aside.
Preheat an outdoor grill for medium heat. Season the salmon with a light
sprinkling of salt and pepper. Grill for 2 to 3 min on each side. Serve
salmon medium rare to medium unless you prefer it fully cooked. Drizzle
sauce over filets after turning and a little once you have plated the
salmon.