Cedar-Planked Grilled Salmon with Pineapple-Lime Salsa

imageCooking perfect salmon on the grill on a cedar plank is easy and a surefire way to get moist, succulent fish.  Cedar planks are readily available in most supermarkets, specialty cooking stores or online.  The plank not only imparts a rich, smoky flavoring to the fish, it keeps the delicate flesh from sticking to the grill.  Clean up is a cinch-throw out the plank!  And the best part:  no fishy smell in the house and fork tender salmon everytime.  We have been cooking salmon on planks so long we’d hardly know how else to cook it now!

First, soak your plank at least 2 hours, submerged  in water in the sink.  We weigh ours down. This is critical so the plank does not catch on fire.image

Rub a little vegetable or safflower oil on the plank and place your  seasoned fillets, skin side down, on the plank. imagePlace on a hot grill and cook about 5-6 minutes, depending on thickness of fillet, lid closed. The salmon is done when it easily flakes with a fork.  No need to flip fish over while cooking.  Discard plank after use.

image

PINEAPPLE-LIME SALSA

1 c diced fresh pineapple

1/4 c diced red onion

1 jalapeno pepper, seeded, membranes removed, finely chopped

zest and juice of 1 lime

1 T chopped cilanto or parsley, optional

Combine all ingredients about an hour before use.  Serve with your salmon.  Makes 1 1/2 cups.

Salmon: First, soak your plank at least 2 hours, submerged  in water in the sink.  We weigh ours down. This is critical so the plank does not catch on fire. Rub a little vegetable or safflower oil on the plank and place your  seasoned fillets, skin side down, on the plank. Place on a hot grill and cook about 5-6 minutes, depending on thickness of fillet, lid closed. The salmon is done when it easily flakes with a fork.  No need to flip fish over while cooking.  Discard plank after use.

imageSummer in every bite!

 

5 thoughts on “Cedar-Planked Grilled Salmon with Pineapple-Lime Salsa

    • Good morning Leslie! I am making my favorite rub right now for a Father’s Day idea and will publish it tomorrow. It is a smokey sweet combination that is awesome on salmon. I was out of it and this time used Zatarain’s Ceole Seasoning. Thanks for reading! :))) Johanne

      Sent from my iPad

      >

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