Cedar Plank Salmon with Mango Salsa
Easy cedar plank salmon with mango avocado salsa—fresh, smoky, and perfect for summer grilling! A healthy weeknight dinner that feels restaurant-worthy.
Servings: 8 servings
Ingredients
- 1 large cedar plank
- 2 cups white wine
- 2 pounds whole salmon fillet skin removed
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- Kosher salt and freshly cracked black pepper
For the Mango Tomato Avocado Salsa
- 1 mango diced
- 2 green onions finely sliced
- ¼ cup fresh lime juice
- ½ cup cherry tomatoes halved
- 1 jalapeño minced
- 1 avocado diced
- small handful fresh cilantro leaves
- Kosher salt and freshly cracked black pepper
Instructions
- Soak the cedar plank in white wine for 2–4 hours before grilling.
- Preheat your gas or charcoal grill to medium heat, about 350°F.
- Lay the salmon fillet on the soaked cedar plank, making sure no part of the fish is hanging over the edges.
- Drizzle the salmon with olive oil, then sprinkle with brown sugar, kosher salt, and freshly cracked black pepper.
- Place the plank directly on the grill grates and cover the grill. Cook for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temp should be 125–130°F.
- Using tongs or a large grill-safe spatula, carefully remove the cedar plank from the grill and let the salmon rest for a few minutes.
- While the salmon cooks, make the salsa: In a medium bowl, combine mango, green onions, lime juice, cherry tomatoes, jalapeño, avocado, and cilantro. Toss gently and season with salt and pepper to taste.
- Top the grilled salmon with the salsa and serve immediately.
Notes
Soaking the cedar plank is the most important step so it doesn't burn! Soak it in white wine or water
Nutrition
Calories: 275kcal | Carbohydrates: 10g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 69mg | Potassium: 790mg | Fiber: 2g | Sugar: 7g | Vitamin A: 460IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 2mg