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Cedar Plank-Grilled Salmon with Mango Kiwi Salsa


Cedar plank-grilled salmon served with mango and kiwi salsa

A cedar plank lends a gentle woodsy aroma to salmon, while fresh mango, kiwi, lime, cilantro, and serrano chile make a bright, sweet-spicy topping. Prepare the salsa before grilling so the flavors can mingle.

Recipe Information

  • Prep Time: 20 minutes, plus at least 1 hour for soaking the plank
  • Cook Time: Approximately 15 to 25 minutes, depending on thickness and grill temperature
  • Total Time: Approximately 1 hour 45 minutes, including soaking
  • Servings: 4
  • Difficulty: Intermediate (3/5)
  • Cost: Premium ($$$$/$$$$$)
  • Region/Ethnic Origin: American outdoor cooking

Ingredients

  • 1 untreated, food-safe cedar grilling plank, large enough to hold four fillets
  • 1 cup finely diced peeled ripe mango
  • 1/2 cup diced peeled kiwifruit
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon fresh lime juice
  • 1 serrano chile, finely chopped
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 skinless salmon fillets, approximately 6 ounces each

Instructions

Prepare the plank and salsa

  1. Submerge the untreated cedar grilling plank completely in water for at least 1 hour, weighing it down so it stays underwater. Use only a plank sold for cooking, never treated construction lumber.
  2. In a bowl, combine the mango, kiwi, cilantro, olive oil, lime juice, and serrano chile. Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Refrigerate until serving.
  3. Preheat a covered grill to medium heat, approximately 350°F to 400°F (177°C to 204°C). Set up an indirect-heat area and keep a spray bottle of water nearby for flare-ups.

Grill the salmon

  1. Pat the salmon dry and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  2. Place the soaked plank on the grill over indirect heat and arrange the salmon on top. Close the lid. Monitor the plank throughout cooking; if its edges ignite, move it away from direct heat and extinguish the flames safely.
  3. Cook until a food thermometer inserted into the thickest part of each fillet registers 145°F (63°C). Cooking time depends on the grill and fillet thickness; do not rely on a fixed number of minutes.
  4. Carefully transfer the salmon to serving plates using a spatula. Spoon the chilled mango-kiwi salsa over each fillet and serve immediately.

Cook’s Notes

Never leave a cedar plank unattended on the grill. Use heatproof tools when moving the plank, and allow it to cool completely in a safe place before disposal. For a less spicy salsa, remove the serrano seeds and membranes before chopping.

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4 responses to “Cedar Plank-Grilled Salmon with Mango Kiwi Salsa”

  1. Meg Avatar
    Meg

    The meal sounds fantastic but I don’t get the “cedar plank” at all. Doesn’t the wood just smoulder, is the fish smoked rather than grilled?

    Reply
    1. Steve W Carter Avatar
      Steve W Carter

      Great question! The salmon cooks on the cedar plank over the grill, so the plank acts as a barrier from direct heat while adding a gentle smoky aroma. Keep the grill covered and watch for flare-ups.

      Reply
  2. Steve W. Carter Avatar
    Steve W. Carter

    Meg – Salmon is the original partner for the plank. It’s a pairing that dates back to the native people of the Pacific Northwest, who grilled salmon over open fires on planks of cedar and alder.

    Grilling on a wooden plank is a lot like using a pan, except the plank has the ability to produce smoke. This method is great because it provides a stable surface to put food on while giving an authentic smoke for flavor. This is particularly good if you are grilling something delicate like fish fillets. In fact, this method was developed to accommodate fish, though you can cook a wide variety of foods using a plank.

    Start with a clean untreated piece of wood, about 1 inch thick, making sure the length and width is sufficient to hold the item being grilled. Typically people use cedar, but many woods like alder, oak, maple, cherry or apple are acceptable. However, make sure the board is not chemically treated. You can buy cooking quality wood planks either online, specialty food stores, and grocery stores. Cedar and alder are not easy to find here in Central Texas, so I usually use mesquite or oak.

    Before placing the plank on the grill, make sure to soak it in water for at least an hour. This will allow the wood to absorb as much moisture as it can, giving the time needed to get the fish completely cooked before the board starts to burn. If you notice that the board has caught fire on the grill, spray it down with water to staunch the flames, but keep in mind that it should burn a little. The smoldering of the wood is what creates the smoke and helps flavor the fish. You just don’t want the board actually on fire.

    To prevent your fish from sticking to the board, very lightly brush it with cooking oil on the side that the fish will sit. There is no need to flip the fish. Plank cooking is indirect because the food is insulated from the direct heat. You do want the board exposed to the direct heat of your grill so that it can smolder. This style of grilling is a very basic process and since you won’t be flipping the fish or really doing anything to it while it cooks, this offers the opportunity to prepare other meal components like side dishes, sauces, and appetizers.

    Once you have the grill burning and the planks soaked, place the fish on the board, season and place the whole thing on the grill. Because the fish is being cooked indirectly it will take longer than if it’s grilled directly. Plan on about 50% more cooking time versus regular grilling when cooking on a plank. During the cooking time you can baste the fish with lemon juice, butter, or just about anything that isn’t flammable. You don’t want to inspire the flames.

    Once the fish is done, either remove the whole plank and fish with a pair of grilling mitts or slide the fish off onto a platter using a spatula. You get one use out of each plank. If using a gas grill, try to get the plank off the grill quickly because you don’t want a lot of ash falling into the grill. If you are using a charcoal grill you can just let it burn off and clear out the ashes later.

    Plank grilling really is a convenient and easy way to grill. The flavors and the ease have always made this a popular method. Once you’ve given it a try you will want to grill lots of dishes on a board. You can plank grill roasts, poultry, particularly those things that require a longer grilling time. Quick items won’t gain much from the plank because they won’t be exposed to the smoke long enough to get the flavor. Also, it’s best not to plank cook items that need to be grilled hot and fast, like steaks or chops.

    Reply
  3. Steve W. Carter Avatar
    Steve W. Carter

    We had the salmon for dinner tonight, substituting 45°C Souis Vide a Salmon for the grilled salmon. The salsa is excellently, the fish was most and tender – an excellent dish.

    Reply

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