Cedar Plank-Grilled Salmon With Mango Kiwi Salsa Recipe

Name: Cedar Plank-Grilled Salmon With Mango Kiwi Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cedar plank; 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 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)

Servings: persons

1 large cedar plank
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 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)

1
Soak plank in water for 25 minutes.
2
Preheat grill to medium-high heat.
3
Combine mango and next 5 ingredients (through chile). Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
4
Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place plank on grill rack; grill 3 minutes or until lightly charred. Turn plank over; place fish on charred side. Cover; grill 8 minutes or until desired degree of doneness. Place each fillet on a plate; top each with 1/3 cup mango salsa.
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257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large cedar plank, 1 cup finely diced peeled ripe mango, 1/2 cup diced peeled kiwifruit, 2 tablespoons chopped fresh cilantro, and more.

Yes, Cedar Plank-Grilled Salmon With Mango Kiwi Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cedar Plank-Grilled Salmon With Mango Kiwi Salsa

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