Honey Pepper Sauce
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)
Make the Honey Pepper Sauce
Combine all the sauce ingredients in a medium saucepan over medium/low heat.
Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until if forms a syrup.
Watch the sauce closely to be sure it doesn't bubble over.
Grill the Fish
Heat a George Foreman indoor grill.
Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
Grill the salmon for 4 to 7 minutes per side or until done.
Serve salmon with a small cup of the honey pepper sauce on the side.