Cedar Plank-Grilled Salmon with Mango Kiwi Salsa


  • 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)


  1. Soak plank in water for at least 25 minutes (2 hrs – overnight is best)
  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.
  5. Serve with carrot sticks, jicama strips, flatbread or pita rounds, lime wedges, and cilantro sprigs. Makes about 4-1/2 cups (ten, 1/4 cup servings).

* also pictured; Grilled Corn, Poblano, and Black Bean Salad

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