Cooking salmon on a cedar plank makes grilling fish easy and stress-free. There’s no worrying about the fish sticking to the grill! For tasty summer flavors, this salmon is enhanced by Honey Bourbon Barbeque marinade, a quick spice rub, and a tropical mango salad that adds sweetness and a bit of heat.
Recipe tags: moderate difficulty, main, seafood, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Marinade® Honey Bourbon Barbeque |
| 1 ½ lbs | center-cut salmon fillet (skin on) |
| 1 tbsp | paprika |
| 2 tsp | chili powder |
| 1 tsp | dried thyme |
| ½ tsp | garlic powder |
| ½ tsp | onion powder |
| Quantity | Ingredient |
|---|---|
| 2 | mangoes, peeled and diced |
| 1 | jalapeño pepper, diced |
| ⅓ cup | diced red onion |
| 2 tbsp | finely chopped fresh cilantro |
| ¼ cup | lime juice |
| ¼ tsp | black pepper |
| 1 | large cedar plank, soaked according to package directions |
Directions
Preheat grill to medium-high heat.
Brush salmon with Honey Bourbon Barbeque marinade. Let stand for 10 minutes.
In small bowl, stir together paprika, chili powder, thyme, garlic powder and onion powder. Sprinkle spice rub over marinated salmon.
Place salmon skin side down on cedar plank. Transfer plank to grill. Cover and cook for 12 to 15 minutes or until fish starts to flake and flesh is opaque.
Meanwhile, in medium bowl, toss together mango, jalapeño, onion, cilantro, lime juice, and pepper.
Slice salmon and serve with mango salsa.
Tip: If desired, serve with dollop of guacamole and sour cream.