Recipe: Delicious Grilled "Planked" Salmon with Peach - Mango Salsa

Grilled "Planked" Salmon with Peach - Mango Salsa. Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. When cedar plank begins to smoke, cover grill.

Cedar Planked Smoked Salmon is our all-time favorite way to cook a gorgeous salmon fillet. Cedar Planked Bourbon Glazed Salmon With Mango Pineapple Salsa. Grilled Salmon Recipe - How to Grill Salmon for the Best Flavor. You can have Grilled "Planked" Salmon with Peach - Mango Salsa using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Grilled "Planked" Salmon with Peach - Mango Salsa

1. You need of cedar planks (purchased in store’s BBQ section).
2. Prepare of Salsa ….
3. You need of Salsa, store bought “fresh” (or homemade).
4. It's of mango, peeled, center removed, finely diced.
5. It's of peaches, peeled, pitted, finely chopped.
6. It's of salmon fillets (8-10 oz. each), remove skin.
7. You need of olive oil.
8. It's of salt, pepper, dried dill, thyme, and tarragon.
9. Prepare of rosemary.
10. You need of lemon, slices for garnish.

Make a salsa with mango, watermelon, serrano peppers, and fresh mint. 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. Cedar Bay Grilling Co.'s flavorful planked salmon fillets come packaged right on a cedar plank, ready to pop on the grill!

Grilled "Planked" Salmon with Peach - Mango Salsa step by step

1. Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge..
   
2. In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions..
3. Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill)..
4. 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..
5. 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..
6. 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..
7. 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˚..
8. 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].
9. 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..

I was lucky enough to have my parents visiting when I made this delicious Salmon with Mango Lime Salsa, and we all declared it a new favorite. Place the salmon fillets onto the planks and discard the marinade. Fish is done when you can flake it with a fork. There is nothing better in Seattle than cedar planked salmon - unless it is Copper River Cedar planked Salmon. Grilled peaches - they're not just for dessert.