Cedar Planked Salmon with Fresh Mango Cucumber Salsa
Looking for something new to make for dinner? Check out this recipe for Cedar Planked Salmon with Fresh Mango Cucumber Salsa from our Executive Chef, Nathan Taylor.
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Cedar Planked Salmon (Serves 4–6)
A simple, smoky, and impressive salmon dish that lets the grill do the work.
Serves: 4–6 people
Ingredients:
1 cedar plank
900 g salmon fillet (skin-on, about 2 lbs)
1 tbsp oil
1 tsp salt
½ tsp black pepper
1 lemon, sliced
Instructions:
Soak the plank
Submerge the cedar plank in water for at least 1 hour.Preheat your grill
Heat to medium (375–400°F / 190–200°C).Prepare the salmon
Place salmon skin-side down on the soaked plank.Season
Brush with oil and season with salt and pepper.Add lemon
Lay lemon slices over top.Grill
Place plank on grill, close lid, and cook for 12–18 minutes, until salmon flakes easily.Serve
Remove carefully and serve from the plank.
Cucumber Mango Salsa (Serves 4–6)
A simple, smoky, and impressive salmon dish that lets the grill do the work.
Serves: 4–6 people
Ingredients:
80 g cucumber, thinly sliced
60 g mango, diced
40 g tomato, diced
2 tsp honey
Pinch of salt
1½ tbsp lime juice
1–2 tsp jalapeño, finely minced
Instructions:
Combine all ingredients in a bowl.
Mix well and let sit for at least 30 minutes (up to 2 hours).
Taste and adjust seasoning before serving.
Pairing Notes
Serve together: Spoon the salsa generously over the warm salmon just before serving for a fresh, vibrant finish.
Add a side: Grilled corn, herbed rice, or a simple green salad round out the plate.
Make it a spread: Add crusty bread or roasted potatoes to turn this into a full BBQ feast.
Drink pairing: Crisp white wines (like Sauvignon Blanc), light beers, or sparkling water with lime complement the dish perfectly.
Pro Tips
Don’t overcook the salmon—pull it when it just begins to flake.
Let the salsa rest—it gets better as it sits.
If you don’t have a grill, the salmon can be cooked in the oven at 400°F (200°C).