Cedar Planked Salmon with Fruit Salsa

Rich salmon meets sweet grilled fruit and a bright citrus-honey vinaigrette, all kissed by cedar smoke.

July 16, 2025

Prep: 75 min
Cook: 20 min

Bold, rich salmon meets sweet grilled fruit and a bright citrus-honey vinaigrette. Cooking on a cedar plank infuses delicate smokiness, no smoker required.

What you'll need

Ingredients

1.5 lb wild salmon fillet, skin-on (full side)
1 large cedar plank, soaked in water for at least 1 hour
Olive oil
Kosher salt and freshly ground black pepper
2 ripe peaches, sliced
1½ cups fresh pineapple, cubed
1 large mango, sliced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons chopped red onion (optional)
3 tablespoons fresh lime juice
1½ tablespoons honey
3 tablespoons olive oil
Salt and pepper, to taste

Method

Directions

1
Soak the cedar plank in water for at least 1 hour to prevent burning.
2
Preheat the grill to medium-high heat (375–400°F).
3
Brush the salmon with olive oil and season with salt and pepper.
4
Place the soaked plank on the grill, close the lid, and heat for 2–3 minutes until it starts to crackle.
5
Add the salmon to the plank, skin side down. Close the lid and grill for 12–15 minutes, or until salmon flakes easily with a fork.
6
While salmon cooks, mix the dressing: whisk lime juice, honey, and olive oil together. Season with salt and pepper.
7
Toss the fruit with basil, mint, and red onion (if using). Drizzle with dressing and toss gently to combine.
8
Serve the salmon straight from the plank with the fruit salad on the side or spooned over the top.