Hy-Vee vegetable oil
1 pound Sweet Bourbon seasoned salmon fillets
1 cup Hy-Vee pecans
3 tbsp Grand Selections pure maple syrup
1 tbsp hot sauce
1 tsp soy sauce
1/4 tsp cayenne pepper
1 tbsp Grand Selections olive oil
Immerse cedar plank in water and soak for at least 4 hours or overnight. You may have to weigh it down with a soup can.
Preheat grill to medium heat. Brush one side of plank with vegetable oil. This will help prevent salmon from sticking to wood. Top plank with salmon; place on center of grill grate. Grill, covered, until fish flakes with fork, about 8 to 10 minutes. Check back occasionally to ensure cedar plank doesn't flare up. Spritz any flames with a water bottle if necessary.
Meanwhile, in a small bowl combine pecans, syrup, hot sauce, soy sauce and cayenne pepper. Heat olive oil in a medium non-stick skillet over medium heat. Add pecan mixture and cook, stirring frequently, until lightly browned.
Serve salmon topped with maple-glazed pecans.