How to Make Yummy 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. Remove salmon from plank, using large spatula.

Using the "cedar plank" method on the grill ensures a very moist piece of salmon fillet. It's been said that the Native American Indians used this cooking method long ago. Cedar Plank Salmon with Mango Salsa is a simple salmon dish, elevated by a sweet and spicy rub and the subtle smoky flavor from a cedar plank. You can have Grilled "Planked" Salmon with Peach - Mango Salsa using 10 ingredients and 9 steps. Here is how you cook it.

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

1. Prepare 2 of cedar planks (purchased in store’s BBQ section).
2. You need of Salsa ….
3. Prepare 12 oz of Salsa, store bought “fresh” (or homemade).
4. It's 1 of mango, peeled, center removed, finely diced.
5. You need 4 of peaches, peeled, pitted, finely chopped.
6. You need 4 of salmon fillets (8-10 oz. each), remove skin.
7. You need 1/4 cup of olive oil.
8. You need Dash of salt, pepper, dried dill, thyme, and tarragon.
9. It's 4 sprigs of rosemary.
10. You need 1 of lemon, slices for garnish.

Topped with a fresh and bright mango salsa, this salmon is perfect for a warm summer night. Place cedar plank with salmon on grill over MEDIUM heat. When cedar plank begins to smoke, cover grill. Remove salmon from plank, using large spatula.

Grilled "Planked" Salmon with Peach - Mango Salsa instructions

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..

Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Remove salmon from plank, using large spatula. How-To : A mango has a long flat seed inside which is the same color as the flesh. Place whole salmon fillet (skin-side down) or portioned fillets on cedar plank; top with remaining peach salsa.