- Cedar Planks (soaked for 2+ hours in water)
- 4-6 ea Salmon Filets 2 to 3 Inches Wide
- 1 ea Lime Juiced
- 3 ea Garlic Cloves Crushed
- 3 tbs Olive Oil
- 1 tsp Chili Powder
- 1 ea Salt & Pepper To Taste
- 3 ea Mangos Diced
- 1/2 ea Red Pepper Diced
- 1/2 ea Red Onion Diced
- 1/3 cup Cilanto Fresh
- Set your grill for 450 degrees, direct
- Combine the garlic, lime juice, olive oil, and chili powder in a bowl and mix well
- Brush the salmon filets with the mixture
- Brush the remaining mixture over the top of the cedar planks
- Add salt and pepper to the top of the filets as desired and place on the planks
- Place the planks on the grill directly over the embers and close the lid
- The USDA recommends you cook to an internal temperature of 145 degrees. Personally, I prefer 125 degrees (15 minutes or so).
- Chop and dice all the veggies & herbs
- Combine in a bowl and gently mix
- I prefer to leave the skin on the salmon while cooking. It will come off easier after you grill than it will before.
- Some people recommend taking the salmon off the grill when it can easily flake. I personally use an instant thermometer and will pull them as soon as the thickest portion hits 125 degrees.
- There is no reason why you can’t eat this salmon without the salsa. It certainly adds good flavor and contrasting flavors, but the seasoning we do to the salmon is strong enough to stand on its own.
- The mashed potatoes in the image are the mashed version of my Double Smoked Potatoes.