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. Topped with a fresh and bright mango salsa, this salmon is perfect for a warm summer night. This post and recipe has been sponsored by Camp Chef, the recipe, pictures and opinions are entirely my own. I’m so grateful for my site sponsors who keep my page running smooth and support what I do here at Hey Grill Hey!
This recipe is pretty simple, it just calls for a little thinking ahead. If you can do the prep in the morning (rub the salmon and start soaking your cedar planks) by the time you get home you’re set for a super quick and easy weeknight dinner. You can grab cedar planks at most grocery stores or online HERE.
The salmon rub is maybe (bold statement here) one of the best recipes that has ever come out of my brain. It’s this amazing blend of sweet and spicy with a smoky kick from the paprika, earthy notes from the basil, and a kiss of brightness from the lime zest. Basically, it is rub magic that is unbelievable on salmon. Topped with the ripe mangoes, roasted red peppers, and cilantro it is food nirvana.
To verify my claims of true food awesomeness, my 8 year old daughter told me that this salmon is her favorite food out of anything I’ve ever made and she would pick this as her birthday meal. I would have probably picked cheese pizza as an 8 year old, so I’m feeling pretty good about myself as a mother right now. Ha!
Cedar planked, rubbed, salsa’d is all well and good, but I can’t leave out the extra layer of flavor I get from cooking this fish on my Camp Chef Smoke Pro LUX pellet grill. I’ve been cooking on this grill for several months now and it has become my m
ost used grill (I currently have 7). When grilling on a pellet grill at higher temps like in this recipe, you’re not going to get that pronounced smoky flavor, you’re just going to get this amazing subtle hint of wood smoke that is accented by the cedar planks. Also, Camp Chef is a local Utah company and I just LOVE working with and supporting home grown business like that, so you’ll be seeing a few more posts using my grills and cast iron for the next year!
- 1 medium salmon filet skin on (14-16 oz)
- Cedar plank
- Extra limes for garnish
- 2 Tablespoons brown sugar
- 2 teaspoons coarse ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon granulated garlic
- ½ teaspoon paprika
- zest of 1 lime reserve the lime for later use
- 1 red bell pepper
- 1 teaspoon canola oil
- 1 large ripe mango skinned, pitted, and diced
- ¼ cup fresh cilantro leaves roughly chopped
- juice of 1 lime
- Place the salmon skin side down on a large piece of plastic wrap. Combine all of the ingredients for the rub in a small bowl and press onto the top of the salmon. Wrap tightly with the plastic wrap and refrigerate for at least 8 hours, or overnight.
- 2 hours before grilling, place your cedar plank in a sink full of warm water. This will assist in adding flavor from the plank to the salmon without the wood burning on your grill.
- When ready to cook, start your grill and preheat to medium high (about 375 degrees). While your grill preheats, prepare your salmon.
- Remove the saran wrap and discard, place the salmon skin side down on the cedar plank. Drizzle the bell pepper with olive oil. Place the cedar plank with the salmon on the grill grate and cook for 20-25 minutes. While the salmon is cooking, prepare your salsa.
- Place the bell pepper directly on the grate closest to your flame. The bell pepper will cook for 5-6 minutes, turning it every 2 minutes, until the exterior skin is blistered. Remove the bell pepper from the grill and put it in a zip top plastic bag. Seal most of the top of the bag and let the pepper steam in the bag for 2-3 minutes. Remove the pepper from the bag and peel off the skin, take out the core, seeds, and stem and dice the roasted bell pepper.
- In a small bowl combine the mango, bell pepper, cilantro, and lime juice. Set aside until the salmon is finished.
- The salmon is done on the grill when it flakes easily with a fork and is opaque throughout. Transfer the cedar planked salmon to a large serving dish and spoon the mango salsa directly on top. Serve with additional limes as garnish.