Cedar Plank- Grilled Salmon with Mango-Kiwi Salsa

Hands on time 25 min. Total time 40 min.

Photo: John Autry


1 large cedar plank

1 cup finely diced peeled ripe mango

½ cup diced peeled kiwi fruit

2 tablespoons chopped fresh cilantro

1 teaspoon extra-virgin olive oil

1 teaspoon fresh lime juice

1 serrano chile, finely chopped

½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

4 (6 ounce) sustainable skinless salmon fillets (such as wild Alaskan)


  1. Soak plank in water for 5 minutes
  2. Preheat grill to medium high heat.
  3. Combine mango and next 5 ingredients (through chile). Add ¼ teaspoon salt and ¼ teaspoon pepper, set aside.
  4. Sprinkle salmon with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Place plank on grill rack; grill 3 minutes 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 ⅓ cup mango salsa.


Serves 4

CALORIES 267; FAT 7.5g; PROTEIN 34.7g; CARB 14.8g; FIBER 2.2g; CHOL 88 mg; SODIUM 356 mg.

Adapted from Cooking Light Magazine