How to Prepare Perfect 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.

Cedar Plank Salmon Great recipe for Grilled "Planked" Salmon with Peach - Mango Salsa. This is a very easy dish to prepare. Using the "cedar plank" method on the grill ensures a very moist piece of salmon fillet. 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 2 of cedar planks (purchased in store’s BBQ section).
2. It's of Salsa ….
3. It's 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. Prepare Dash of salt, pepper, dried dill, thyme, and tarragon.
9. You need 4 sprigs of rosemary.
10. It's 1 of lemon, slices for garnish.

It's been said that the Native American Indians used this cooking method long ago. Place whole salmon fillet (skin-side down) or portioned fillets on cedar plank; top with remaining peach salsa. Place cedar plank with salmon on grill over MEDIUM heat. When cedar plank begins to smoke, cover grill.

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..

Remove salmon from plank, using large spatula. Cedar Planked Smoked Salmon is our all-time favorite way to cook a gorgeous salmon fillet. It's quick and easy and we can have a healthy dinner on the table in no time at all. Smoked salmon can be on the pricey side but if you have a few little tricks up your sleeve, your family can enjoy this gourmet dish for a fraction of the cost. This is a very easy dish to prepare.