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!!
Table of Contents
Why I Love This Recipe
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! (Psst... If you want to try a similar recipe, make my epic Sea Bass Ceviche. I promise your life will be changed)
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 mangoes aren't quite ready in your neck of the woods - use bell peppers! Okay - let's make some fish!
Ingredients & Substitutions
- Cedar Plank
- White Wine
- Whole Salmon Filet
- Olive Oil
- Brown Sugar
- Kosher Salt
- Black Pepper freshly cracked
For the Mango Tomato Avocado Salsa
- Ripe Mango
- Green Onions
- Fresh Lime Juice
- Cherry Tomatoes
- Jalapeño
- Avocados
- Fresh Cilantro
- Kosher Salt
- Black Pepper freshly cracked
*For a full list of ingredients and instructions please see recipe card below.
How to Make Cedar Plank Salmon
Step 1: 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.
Step 2: 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.
Step 3: Combine the mango, green onion, lime juice, cherry tomatoes, jalapeño, avocado and cilantro in a bowl. Toss to combine and season with salt and pepper to taste.
Step 4: 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.
How to Store Cedar Plank Salmon
You can store the cooked salmon in the fridge for about 2-3 days in an airtight container.
How to Freeze Cedar Plank Salmon
You can freeze cooked salmon, however, it is not super ideal to eat as the texture won't stay like freshly prepared salmon. If you do freeze it, it might be a good idea to instead use it in a stew or a dip, or make salmon cakes.
Tips & Tricks
Soaking the cedar plank is the most important step so it doesn't burn!
FAQs
Can I cook other fish on sea bass?
Yes! Sea bass also tastes really good on cedar plank.
Can I reuse my cedar plank?
Depends on the condition of the plank. If the plank is not very charred in the process, then it can be cleaned with warm water, frozen for storage and reused. However, the flavor it imparts to the fish diminishes significantly after the first time so it is not recommended to reuse the plank several times.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Cedar Plank Salmon with Mango Salsa
Ingredients
- 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
- ¼ 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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I am planning to make this for my girlfriends in a few weeks. I can't wait! What would you suggest as an appetizer that would compliment this dish well?
I'd serve this with the butter lettuce salad from my site and then perhaps some chips / homemade salsa / homemade guacamole as an appetizer! Or the melon caprese skewers if its melon season by then!
We make cedar plank salmon quite a bit, but the brown sugar and the pico really set this dish off!!! Well done again, Gaby!!!!
Such a great recipe, have already made it a couple of times! Added some strawberries to the salsa as well!!
LOVE how easy and delicious this salmon is. Mango salsa is the best fruit salsa ever.
The mango salsa just makes this salmon recipe over the top!
Wow! This looks magnificent! I agree. Salmon is my favorite. This looks like it would be really fun to try.
This salmon looks like an epic meal worthy of marking the return of GOT! Love it and cannot wait!
LESS THAN A WEEK before GOT!!! Gah, can't wait!! I'll celebrate with this dish 🙂
Too, too good. This is the perfect hot weather meal.