Cinnamon Toast Crunch Salmon

A entire salmon filet sliced into portions, grilled on a cedar plank, coated with a delicious crust of Cinnamon Toast Crunch, and smothered with a sweet bourbon syrup sauce.

Instructions

1. 01

   Take the Cinnamon Toast Crunch and dump into a blender. Blend until it's pretty much a powder. Set aside.

2.  

3. 02

   Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Coat each portion with salt and pepper. Then, top each portion with the powdery Cinnamon Toast Crunch.

4.  

5. 03

   Mix the ingredients for the sauce in a sauce pot, bring to a boil, and then simmer for 20-30 minutes. Once cooled a little, add to a squeeze bottle. Set aside.

6.  

7. 04

   Heat your grill to 400 degrees F. Add the planked salmon to the grill. Cook for roughly 20 minutes, or until the internal temperature of the salmon reaches 125 degrees F., or your desired doneness.

8.  

9. 05

   Remove the salmon from the grill, squeeze the sauce over top, and dig in.

10.  

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