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Cedar Plank Salmon with Peach Pico De Gallo

Grilled salmon on cedar planks that are soaked in white wine and elegantly served with peach pico de gallo.

  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Main, Seafood, Gluten Free, Pescatarian
  • Cuisine: American

Ingredients

Scale
  • 2 cedar planks
  • 23 cups of white wine
  • 2 1-pound salmon fillets, skin removed
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked pepper, to taste
  • 1/2 teaspoon dried dill weed
  • 2 tablespoons brown sugar
  • 1 cup peach pico de gallo

Instructions

  1. Soak cedar planks in white wine for 2-4 hours.
  2. Preheat your gas grill to medium heat, around 350°F. If using oven, preheat oven to 375°F.
  3. Place each salmon fillet on each cedar plank. Brush salmon with olive oil. Season generously with salt and pepper. Sprinkle dill weed and brown sugar evenly on the fillets.
  4. Place the cedar plank on the grill and cover. Grill for about 12-15 minutes and check for doneness. If using oven, bake at 375°F for 15 minutes. Switch to broil and broil on high for an additional 5 minutes until the surface of the fish is slightly browned.
  5. Using tongs and oven mitts, remove the cedar plank salmon and transfer to a flat surface to rest.
  6. Top with peach pico de gallo and serve.

Notes

You may also use a large cedar plank for a whole salmon fillet (about 2 pounds) for this recipe.

Nutrition

Keywords: cedar plank salmon

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