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Cedar Plank-Grilled Salmon with Mango Kiwi Salsa

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 25 mins
Total time 40 mins
Yield Serves 4
The smoky Cedar Plank-Grilled Salmon stands up nicely to the spicy sweetness of the tropical Mango Kiwi Salsa. Prepare the Mango Kiwi Salsa before the Salmon so the flavors have time to meld.


  • 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)

Nutrition Information

  • calories 267
  • fat 7.5 g
  • satfat 1.2 g
  • monofat 2.5 g
  • polyfat 2.6 g
  • protein 34.7 g
  • carbohydrate 14.8 g
  • fiber 2.2 g
  • cholesterol 88 mg
  • iron 1.6 mg
  • sodium 356 mg
  • calcium 42 mg

How to Make It

  1. Soak plank in water for 25 minutes.

    How to Grill on a Wooden Plank
    How to Grill on a Wooden Plank
  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.

Cook's Notes

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