Cedar‑Plank Grilled Salmon with Mango‑Avocado Salsa

Ingredients

Contains fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   If using a cedar plank, submerge it in water and weigh it down so it stays fully soaked.

   Soak at least 60 minutes; you can soak up to 4 hours. If you don’t have a plank, fold a large sheet of heavy-duty foil into a double layer and oil it.

   60 min
2. 2

   Make the mango‑avocado salsa: in a medium bowl combine diced mango, diced avocado, chopped red onion, chopped jalapeño (if using), chopped cilantro, lime zest, juice of the lime, 1 tbsp olive oil, 1/2 tsp of the kosher salt and half the black pepper; gently toss to combine and cover.

   Make the salsa up to 4 hours ahead; wait to add the avocado if you want extra freshness right before serving.

   10 min
3. 3

   Portion or trim the salmon into four roughly equal pieces if you prefer individual portions, then pat the salmon dry with paper towels.

   5 min
4. 4

   Brush the top (flesh side) of the salmon with 1 tbsp olive oil, sprinkle evenly with the remaining 1 tsp kosher salt and remaining black pepper, and zest the lime over the fish.

   3 min
5. 5

   Preheat your gas or charcoal grill to medium-high (about 400°F / 200°C). Clean the grates and oil them by dipping a folded paper towel in oil and rubbing with tongs.

   A hot, well-oiled grate prevents sticking; if using the oven, preheat a broiler pan on high.

   10 min
6. 6

   If using the soaked cedar plank, place the plank over the preheated grate and heat 2–3 minutes until it begins to smoke; if using foil, place the oiled foil on the grate and heat briefly.

   3 min
7. 7

   Place the salmon skin-side down on the warmed plank or directly on the oiled grill grates; close the grill lid and cook until the skin crisps and the fish pulls away easily from the plank or grate, about 6–8 minutes.

   Resist the urge to move the fish; when it releases easily it's ready to flip or be removed.

   8 min
8. 8

   If the salmon is extra-thick and needs finishing, carefully flip and cook an additional 1–3 minutes until the fish is opaque most of the way through and flakes at the thickest part (an instant-read thermometer reads about 125°F for medium).

   2 min
9. 9

   Transfer the salmon to a platter, let it rest 3 minutes, then spoon the mango‑avocado salsa over the fish or serve the salsa on the side with lime wedges.

   Resting keeps the salmon moist and gives the flavors a moment to settle.

   3 min