Cedar Plank Salmon with Pineapple Salsa
At a glance
4 to 6
1 tablespoon lime juice
2 cloves garlic, minced
1 ½ to 2 lb. fresh salmon fillet, skin on
1/2 teaspoon chili powder
Several grinds of freshly ground black pepper
Soak the cedar plank in warm water for 20 minutes. Brush the plank with olive oil.
Prepare coals (or gas grill) for grilling over hot fire (450˚F to 500˚F).
Combine the lime juice and garlic on a plate. Dip the salmon in the mixture, let it marinate for 12 minutes (6 minutes per side).
Sprinkle the salmon with chili powder then place it on the cedar plank and put the plank in the center of the grill.
Grill until it is just opaque in center and still very moist, about 20 minutes.
Have a spray bottle of water handy if the edges catch fire, but smoldering, smoking and charring on the underside of the plank is normal.
Serve the whole plank of fish on a large platter.
If using the one-inch-thick planks from Tasty Timber it’s a good idea to put something on the plank and then top it with the fish—lemon-lime-orange slices, dill branches, or whole green onions work very well and help keep the cedar flavor mild on the thicker boards.
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
1 green onion, thinly sliced
1 small red onion, finely diced
2 tablespoons lime juice
1/2 jalapeño peppers, seeded and minced
1 tablespoon chopped fresh cilantro or fresh basil
Place all the ingredients in a bowl and blend well. Serve 3 tablespoons salsa over fish, at room temperature.
Instead of pineapple you can use chopped fresh peaches, nectarines, apricots, plums, or pluots (apricot-plum hybrid), and try throwing in a handful of fresh blackberries, blueberries, or raspberries.