Cooking Instructions
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Step 1
While the cedar plank soaks for a minimum of 60 minutes, make the salsa and glaze.
Step 2
In a medium saucepan whisk the
Mango Juice (1 1/4 cups)
,
Maple Syrup (2 Tbsp)
,
Chipotle Chili Powder (1/2 tsp)
,
Ground Ginger (1/2 tsp)
,
Garlic (2 cloves)
, and
Onion Powder (1 tsp)
together. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
Step 3
Remove from heat and whisk in 2 Tbsp of
Lime Juice (1)
,
Unsalted Butter (1 tsp)
, and
Dijon Mustard (1/2 tsp)
. Divide the glaze into two portions. One to brush on the salmon and one to drizzle over the salmon for serving.
Step 4
Preheat the grill to 400 degrees F (200 degrees C).
Step 5
In a small bowl combine
Kosher Salt (1 tsp)
,
Smoked Paprika (1/2 tsp)
, and a few grinds of
Freshly Ground Black Pepper (as needed)
. Pat the salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
Step 6
Brush
Skinless Salmon Fillets (4)
with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on the grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135 degrees F (55-57 degrees C). The time to cook will be dependent on your grill temperature.
Step 7
Meanwhile, make the mango salsa by adding
Mangoes (1 1/2 cups)
,
Tomatoes (1/2 cup)
,
Red Onions (1/4 cup)
,
Jalapeño Pepper (1)
, 1 Tbsp of
Lime Juice (1)
,
Fresh Cilantro (1/3 cup)
, and
Salt (1/2 tsp)
to a medium bowl. Keep covered and chilled until ready to use.
Step 8
Remove salmon from the plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
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