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Cedar Plank Salmon with Tomato Salsa

Photo: Hector Sanchez; Styling: Ginny Branch
Hands-on time 30 mins
Total time 40 mins
Yield Serves 4
Serve on a bed of couscous, or substitute quinoa as a gluten-free grain.


  • 1 (18-inch) cedar plank
  • 1 poblano chile, seeded and halved
  • 1 jalapeño pepper, seeded and halved
  • 1 small red onion, cut into (1/2-inch-thick) slices
  • Cooking spray
  • 2 cups chopped seeded heirloom tomato
  • 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 diced peeled avocado
  • 1 lime, divided
  • 4 (6-ounce) sustainable skinless salmon fillets

Nutrition Information

  • calories 386
  • fat 20.7 g
  • satfat 4.2 g
  • monofat 10.6 g
  • polyfat 4.2 g
  • protein 38 g
  • carbohydrate 12 g
  • fiber 6 g
  • cholesterol 87 mg
  • iron 1 mg
  • sodium 330 mg
  • calcium 48 mg

How to Make It

  1. Soak plank in water for 25 minutes.

  2. Preheat grill to medium-high heat.

  3. Place poblano, jalapeño, and onion on grill rack coated with cooking spray; grill 10 minutes, turning occasionally. Remove from grill; cool. Coarsely chop poblano and onion; finely chop jalapeño. Combine peppers, onion, tomato, cilantro, 1/4 teaspoon salt, 1/4 teaspoon pepper, avocado, and juice from half of lime.

  4. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black 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. Cut remaining lime half into 4 wedges. Top each fillet with 1/2 cup tomato salsa. Serve with lime wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit