Grilled "Planked" Salmon with Peach – Mango Salsa. Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cedar Plank Smoked Salmon with our best grilled salmon recipe.
Served this grilled salmon dish with home-made peach-mango salsa, for a delicious dinner. Place cedar plank with salmon on grill over MEDIUM heat. When cedar plank begins to smoke, cover grill. You can have Grilled "Planked" Salmon with Peach – Mango Salsa using 10 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Grilled "Planked" Salmon with Peach – Mango Salsa
- It’s 2 of cedar planks (purchased in store’s BBQ section).
- It’s of Salsa ….
- It’s 12 oz of Salsa, store bought “fresh” (or homemade).
- You need 1 of mango, peeled, center removed, finely diced.
- It’s 4 of peaches, peeled, pitted, finely chopped.
- It’s 4 of salmon fillets (8-10 oz. each), remove skin.
- You need 1/4 cup of olive oil.
- Prepare Dash of salt, pepper, dried dill, thyme, and tarragon.
- It’s 4 sprigs of rosemary.
- Prepare 1 of lemon, slices for garnish.
Plank Salmon Salmon Dishes Mango Salsa Grilled Salmon Betty Crocker Seafood Recipes Grilling Lime Meals. This gorgeous late-summer recipe for Cedar Planked Wild Salmon with Tomato Peach Salsa makes for a simple and flavorful grilled dinner. This post has been sponsored by Wild for Salmon. Make a salsa with mango, watermelon, serrano peppers, and fresh mint.
Grilled "Planked" Salmon with Peach – Mango Salsa instructions
- Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge..
- In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions..
- Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill)..
- Remove the salmon fillet skins with a filleting knife. Rinse the fillets under water and gently pat dry with a paper towel. Drip olive oil on each side of fillet, spread it evenly, and season with the spices and herbs. Place rosemary sprigs and lemon slices on top..
- Place the soaked planks on the grill grate and close the lid. Heat until the planks begins to smoke (about 4-5 minutes). Turn the planks over to begin cooking..
- Place the fillets, “previous” skin side down on the planks. Close the lid and cook until the fillets are cooked through, 13 to 15 minutes..
- No need to turn the fillets. Be mindful of planks while grilling for edges burning. Fillets are done when you can flake them with a fork or internal temp is ~130˚..
- Carefully transfer the fillets (using a spatula) directly to a platter. Remove planks from the grill using tongs. [Depending on the plank’s condition, they can be used again if properly cleaned].
- Remove the rosemary sprigs and lemon slices from the fillets and discard. Spoon the peach – mango salsa over the fillets and garnish the plate with a lemon slice. Serve with white rice and grilled vegetables for a nice plate appearance..
Top your salmon with it or enjoy the salsa with a side of chips. Sprinkle salmon with Fire & Flavor's rub, salt, and black pepper. This CEDAR PLANKED SALMON WITH MANGO SALSA is bright, fresh, and perfect for summer! Sofía Sánchez de Betak at the red carpet of the #MetGala wearing a made-to-order #Mango lo. Everything you've ever wanted from a meal: Smoky salmon with fresh, tangy fruit salsa is the perfect summer meal to make for your next BBQ.
