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5 from 1 vote

Cedar Plank Salmon with Mango Salsa

Prep Time2 hrs 10 mins
Cook Time12 mins
Total Time2 hrs 22 mins
Course: Main Course, Dinner, Lunch
Cuisine: Southwestern
Servings: 6 -8 servings
Author: Gaby


  • 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


  • 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.