05/30/2018

This easy recipe for grilled cedar plank salmon is the meal you need to be making on your bbq this summer! Marinaded in a spicy, sweet and sour sauce and served with a fresh mango salsa. This dish is full of flavor and a real crowd pleaser!

As a Floridian on the East coast, I (Lauren) grew up enjoying the best of the best when it comes to seafood. I go home and overload on my favorite oceans eats like mahi mahi, shrimp, grouper and crab. But one thing that took some time to grow on me was salmon. I always found it too “fishy” when I was younger but have since found a love for the millennial pink fish. This week with summer upon us, I’m sharing my favorite grilled salmon recipe. I’ve been been slowly perfecting this marinade and now I just have to share.

How to make this Grilled Cedar Plank Salmon with Mango Salsa Recipe

1. Prepare fish by removing any small white pin bones (just gently pull them).
2. Whisk together all marinade ingredients and pour over fish. Allow to marinate for at least 1 hour.
3. Cut salsa ingredients and combine a bowl.
4. Finish salsa by gently stirring in lime juice and seasoning. Set aside in refrigerator until ready to serve.
5. Prepare grill to a med-high heat. If using charcoal, be sure to spread coals evenly along the bottom once they’ve burned down.
6. Set the marinated fish skin side down on the cedar plank.
7. Carefully place plank on the grill.
8. Close grill lid and allow to cook for 20-25 minutes. Fish should flake apart when cooked through. (Some white may appear on or around the fish, that is just rendered fat and a good thing!)
9. Serve hot, topped with fresh salsa.

Grilled Salmon on a Cedar Plank

I feel like the idea of salmon on the grill can seem a bit intimidating, but it’s a pretty forgiving fish since it’s a fatty, tender fish. I like to use a cedar plank to ensure a beautiful cook without drying the fish out on the grill. I also things it adds just the perfect amount of earthy flavor. These boards can be found in the seafood section of pretty much any grocery store. Simply soak the board for an hour or more before grilling.

How to chose the best piece of salmon

The other task that may be overwhelming is choose the best fillet. I think this depends on personal preference, it may be helpful to ask the fishmonger behind the counter for a bit of help. But my two tips are it should smell like the ocean it should not have a fishy smell, and stay away from dyes or add colors/preservatives. My personal preference is fresh, wild caught, sustainable salmon, particularly king or coho varieties.

The best marinade for cedar plank salmon

I have used a chili lime marinade that has the perfect amount of spice and sour. I know you’re thinking wait what about the sweet, don’t worry, I’ve got you covered with my mango salsa. This Grilled Salmon recipe will take you straight to the tropics and have you craving one of those drinks with the umbrellas and salt water in your hair.

How to pick the best mango for the salsa

The other tricky ingredient may be a mango. This delicious fruit can be one that is intimidating to pick out and to cut. So, just as above, I’ll offer my two tips, look for a firm mango with a bit of shiney “goo” around the stem (I know strange tip, but these are the best mangos!), or just a strong sweet smell at the stem area. Secondly, there is a large flat seed in the center of this fruit, so cut the fatter sides or cheeks off, then slice the fruit into small cubes not cutting through the skin, finally flip inside out to easily remove the cubes (see image).

Top tips for making Grilled Cedar Plank Salmon with Mango Salsa

• Soak the cedar board for an hour before using it.
• Check that the fillet doesn’t have any small bones, if it does they are easy to remove with tweezers.
• Marinade the fish for at least an hour before cooking.
• Take time to pre heat your grill and let the fish come up to room temperature before cooking it.
• The mango salsa will keep covered in the fridge for 4-6 hours.

Be sure to check out these other delicious salmon recipes!

Scandinavian Inspired Salmon Burgers Recipe (Gluten Free)

Secret Recipe // Cured Salmon Toast

Honey Dijon Salmon

Baked Salmon Recipe by Jessica Gavin

Elegant Healthy Smoked Salmon Appetizer by Elizabeth Rider

Don’t let this dish scare you, it’s absolutely worth it in the end. You’ll feel like a pro by the time you’re finished. I suggest serving serve this topped with the salsa and either beans and riced cauliflower or quinoa on the side. 

If you have tried this recipe I’d love to hear from you!  Be sure to leave a star rating and let me know what you thought!

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Grilled Chili Lime Salmon with Mango Salsa

This chili lime marinade has the perfect amount of spice and sour, topped with my mango salsa and this dish will take you straight to the tropics and have you craving one of those drinks with the umbrellas.

Course Main Course

Cuisine American, south american

Keyword chili lime salmon, grilled salmon recipe, mango salsa

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 5 servings

Calories 291kcal

Author Jen Pinkston

Ingredients

• Between 1-1½ lbs wild caught fresh salmon
• 1-2 Cedar planks depending on the size of your fillets

Marinade

• 2 tbsp honey
• 1 tbsp chili garlic sauce*
• Juice from 2 limes about ½ cup
• 1 tbsp fresh parsley chopped
• 1 tsp cumin
• 1 tbsp oil

Mango Salsa

• 2 mangos cut into small cubes
• 1 red pepper chopped small
• 1 orange pepper chopped small
• Half of a large avocado cubed
• ¼ small purple onion chopped small
• Juice from ½ a lime
• 1 tsp fresh oregano or ½ tsp dry
• Salt and pepper to taste

Instructions

• Prepare fish by removing any small white pin bones (just gently pull them).
• Whisk together all marinade ingredients and pour over fish. Allow to marinate for at least 1 hour.
• Cut salsa ingredients and combine a bowl.
• Finish salsa by gently stirring in lime juice and seasoning. Set aside in refrigerator until ready to serve.
• Prepare grill to a med-high heat. If using charcoal, be sure to spread coals evenly along the bottom once they’ve burned down.
• Set the marinated fish skin side down on the cedar plank.
• Carefully place plank on the grill.
• Close grill lid and allow to cook for 20-25 minutes. Fish should flake apart when cooked through. (Some white may appear on or around the fish, that is just rendered fat and a good thing!)
• Serve hot, topped with fresh salsa.

Notes

*If you can’t find this or don’t have it, you can use ½ tsp red pepper flakes, ½ tsp garlic salt, and 1 tsp vinegar as a substitute.

If you decide not to use the cedar plank, prepare the grill with some oil and shorten cooking time by about 5 minutes.

Nutrition

Calories: 291kcal | Carbohydrates: 28g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 145mg | Potassium: 836mg | Fiber: 4g | Sugar: 21g | Vitamin A: 2552IU | Vitamin C: 103mg | Calcium: 36mg | Iron: 2mg

Photography by Chase Daniel