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

Grilled "Planked" Salmon with Peach - Mango Salsa. 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.

Cedar Plank Smoked Salmon with our best grilled salmon recipe. And how to use cedar grilling planks for this cedar plank salmon grill dish with mango salsa. Cedar Planked Smoked Salmon is our all-time favorite way to cook a gorgeous salmon fillet. You can cook 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

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

The smoky Cedar Plank-Grilled Salmon stands up nicely to the spicy sweetness of the tropical Mango Kiwi Salsa. Prepare the Mango Kiwi Salsa before the Salmon so the flavors have time to meld. I made it just as the recipe stated. I love planked salmon any way and appreciate another great recipe.

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..

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 planked salmon is a grilling favorite, but we're putting a twist on it by making them into these delicious tacos! 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.