Serve this cedar plank salmon patio-side with some chili lime grilled corn on the cob or a grilled potato salad with scallion pesto for a summery meal. If you love fish that’s moist and full of flavor, nothing can top this cedar planked grilled salmon. Not only is it one of the healthiest foods you can eat, but planked salmon is also easy-to-make and versatile, too. With a delicious avocado peach salsa, it’s a recipe that just screams summer! If this is your first time cooking with a cedar plank, you’ll be surprised at how easy they are to use. Simply soak them in water before using, place the fish on the plank, season it, and cook it on low. Slowly cooking it makes the fish really tender and juicy. This versatile salmon recipe pairs well with any grain or vegetable side dish like green beans, corn, or potatoes. It’s our go-to way of preparing salmon in the summer, and it’s a crowd-pleaser, too! Planks can be placed directly over an open flame, and food becomes infused with both moisture and a wonderful smoky flavor. Using a plank means the fish won’t stick to the grill and results in delicious, juicy fish every time!
Salmon fillets – there are quite a few types of salmon out there so use what’s fresh and available to you. For this recipe, we use a 1 ½ lb fillet of fresh wild salmon, and ideally with the skin removed. Olive oil – for coating the salmon and locking in moisture. Seasonings – paprika, onion powder, garlic powder, thyme, sea salt, and black pepper.
Here’s what you’ll need for the avocado peach salsa:
Peaches – this is a great recipe to make in summer when fresh peaches are in season. Avocado – a ripe avocado with a bit of firmness will hold its shape and work perfectly in this salsa. Red bell pepper Red onion Cilantro Lime – freshly squeezed, for a bit of tang. Jalapeño – for flavor and a bit of kick! Sea salt + pepper
If you’d like to remove the skin of the peaches, here’s a useful tutorial on how to peel peaches.
Make sure to soak the planks for a minimum of 5 minutes, and a maximum of 2 hours. It helps prevent the wood from burning and keeps the fish moist. When soaking the planks, weigh them down so they are fully immersed in water. Use cans, water glasses, or other heavy kitchen objects. When cooked on a plank, the salmon filet shouldn’t stick (unlike cooking it directly on the grill). To remove the salmon from the plank, use a good flipper to get right under the filet.
Since we’re firing up the grill, we love serving it with other summery grilled sides like grilled smashed potato salad with chive lemon yogurt, or summer tomato and grilled corn salad. Have more ripe peaches to use? Try our grilled peach salad with curry pecans & honey vinaigrette. It also pairs perfectly with a grain-based side like our favorite coconut rice or summer quinoa salad. We’ve even enjoyed it in tacos! Simply use a fork to break the salmon into chunks, tuck them into a corn tortilla, and top with the avocado peach salsa for an easy handheld meal.
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