Cedar Plank Salmon with Mango Salsa

OMG IT’S ALL HAPPENING! Game of Thrones and Cinco de Mayo are both within reach and it’s time to celebrate! WGC is turning into Cinco de Mayo central next week, duh, and before then it’s all about this Cedar Plank Salmon with Mango Salsa!!

I’ve had been obsessed with cedar plank salmon for the past few years! I did it 2 years ago with this blistered cherry tomato topping and now it’s happening with a mango avocado salsa! The cedar plank adds such a great flavor to my already favorite kind of fish – and the salsa is so addictive you’ll want to add it to everything. I used to think it was so complicated to use a cedar plank – but then I realized all you have to do is soak the plank is some liquid… I opt for white wine, but you could easily do stock or water, and then it’s game time. Super easy – and the presentation is already taken care of!

And some quick substitutions – if you’re anti cilantro, use chives! If you can’t find any great salmon, you can use another fish – sea bass is great on cedar planks too! And if mangos aren’t quite ready in your neck of the woods – use bell peppers! Okay – let’s make some fish!

Cedar Plank Salmon with Mango Salsa

5 from 1 vote

A cedar plank lends so much flavor to the entire meal!

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Prep Time 2 hrs 10 mins

Cook Time 12 mins

Total Time 2 hrs 22 mins

Course Main Course, Dinner, Lunch

Cuisine Southwestern

Servings 8 servings

Ingredients

  

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• 1 large cedar plank
• 2-3 cups white wine
• 1 whole salmon fillet about 2 pounds, skin removed
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• Kosher salt and freshly cracked black pepper

For the Mango Tomato Avocado Salsa

• 1 ripe mango peeled, seeded, diced
• 2 green onions finely sliced
• 1/4 cup fresh lime juice
• ½ cup cherry tomatoes halved
• 1 jalapeño minced
• 1-2 avocados peeled, seeded, diced
• small handful fresh cilantro leaves
• Kosher salt and freshly cracked black pepper

Instructions

 

• Soak the cedar plank in the white wine about 2-4 hours before grilling.
• Prepare your gas or charcoal grill to medium heat, about 350 degrees F.
• Lay the whole salmon filet on top of the cedar plank, making sure none of the salmon is hanging off. Drizzle the salmon with olive oil and sprinkle with brown sugar, salt and pepper. Place the cedar plank on the grill and cover the grill. Grill for about 12-15 minutes and check for doneness. The salmon is done when it’s uniformly pink in the center.
• Using tongs or a large grill safe spatula, remove the cedar plank salmon and transfer to a flat surface to rest.
• Top with the salsa and serve whole.

To make the salsa:

• Combine the mango, green onion, lime juice, cherry tomatoes, jalapeno, avocado and cilantro in a bowl. Toss to combine and season with salt and pepper to taste.

Notes

Soaking the cedar plank is the most important step so it doesn’t burn!

Nutrition Information

Calories: 275kcal | Carbohydrates: 10g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 59mg | Potassium: 790mg | Fiber: 2g | Sugar: 7g | Vitamin A: 460IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 2mg

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking