You know I live for an easy, show-stopping dinner—and this cedar plank salmon checks every single box. It’s smoky, a little sweet, totally juicy, and topped with the BEST mango avocado salsa.
Table of Contents
Why I Love This Recipe
I've had been obsessed with cedar plank salmon for the past few years! I did it many moons ago with this blistered cherry tomato topping and now it's happening with a mango avocado salsa! The cedar plank gives the salmon that amazing smoky flavor without any fuss, and the mango tomato avocado salsa on top? Literal perfection. It’s light, fresh, and bursting with flavor—ideal for a dinner party, a quick weeknight meal, or honestly any excuse to fire up the grill. Plus, it's a full meal in one dish and looks so pretty on a platter!
Quick swaps: Not a cilantro fan? Go with chives! Can’t find good salmon? Try another fish—sea bass works beautifully on cedar planks too. And if mangoes aren’t in season, bell peppers make a great stand-in. Alright, let’s make some fish!
Ingredients & Substitutions
- Cedar Plank
- White Wine
- Whole Salmon Filet
- Olive Oil
- Brown Sugar
- Kosher Salt
- Black Pepper freshly cracked
- Ripe Mango
- Green Onions
- Fresh Lime Juice
- Cherry Tomatoes
- Jalapeño
- Avocados
- Fresh Cilantro
*For a full list of ingredients and instructions please see recipe card below.
How to Make Cedar Plank Salmon
Step 1: Soak the cedar plank in the white wine about 2-4 hours before grilling. Prepare your gas or charcoal grill to medium heat, about 350 degrees F.
Step 2: Lay the whole salmon filet on top of the cedar plank, making sure none of the salmon is hanging off. Drizzle the salmon with olive oil and sprinkle with brown sugar, salt and pepper. Place the cedar plank on the grill and cover the grill. Grill for about 12-15 minutes and check for doneness. The salmon is done when it's uniformly pink in the center.
Step 3: Combine the mango, green onion, lime juice, cherry tomatoes, jalapeño, avocado and cilantro in a bowl. Toss to combine and season with salt and pepper to taste.
Step 4: Using tongs or a large grill safe spatula, remove the cedar plank salmon and transfer to a flat surface to rest. Top with the salsa and serve whole.
How to Store Cedar Plank Salmon
You can store the cooked salmon in the fridge for about 2 days in an airtight container.
Tips & Tricks
Soak the cedar plank in wine for a couple of hours—it infuses the salmon with flavor and keeps the wood from catching fire. (No one wants that.)
Use skinless salmon so the flavors soak right in and you can serve it straight off the plank.
Don’t overcook the salmon—aim for just barely opaque in the center. It’ll keep cooking a bit after you take it off the grill.
Prep the salsa ahead of time, but wait to add the avocado until right before serving so it stays perfectly creamy.
If you don’t have a cedar plank, you can roast the salmon in the oven and still top it with the salsa—same vibe, just a little less smoke.
FAQs
Can I use frozen salmon?
Yes! Just thaw it fully and pat it dry before grilling.
What if I don’t have white wine?
You can soak the plank in water or even beer. The wine adds a little something extra, but it’s not a dealbreaker.
Do I have to remove the skin?
It’s best for this recipe so the flavors really soak into the fish, but if your fillet still has skin, just grill it skin-side down and remove it after.
Can I make this in the oven?
Totally. Bake at 375°F on a baking sheet for 12–15 minutes and serve with the salsa.
How do I know when the salmon is done?
It should be opaque and flake easily with a fork, or read 125–130°F in the center with a meat thermometer.
Can I reuse the cedar plank?
Only if it hasn’t charred or cracked! If it still looks solid after grilling, scrub it clean with hot water (no soap) and let it dry completely before storing. That said, most people use them once for the best flavor and to avoid any lingering fish smells.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Cedar Plank Salmon with Mango Salsa
Ingredients
- 1 large cedar plank
- 2 cups white wine
- 2 pounds whole salmon fillet skin removed
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- Kosher salt and freshly cracked black pepper
For the Mango Tomato Avocado Salsa
- 1 mango diced
- 2 green onions finely sliced
- ¼ cup fresh lime juice
- ½ cup cherry tomatoes halved
- 1 jalapeño minced
- 1 avocado diced
- small handful fresh cilantro leaves
- Kosher salt and freshly cracked black pepper
Instructions
- Soak the cedar plank in white wine for 2–4 hours before grilling.
- Preheat your gas or charcoal grill to medium heat, about 350°F.
- Lay the salmon fillet on the soaked cedar plank, making sure no part of the fish is hanging over the edges.
- Drizzle the salmon with olive oil, then sprinkle with brown sugar, kosher salt, and freshly cracked black pepper.
- Place the plank directly on the grill grates and cover the grill. Cook for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temp should be 125–130°F.
- Using tongs or a large grill-safe spatula, carefully remove the cedar plank from the grill and let the salmon rest for a few minutes.
- While the salmon cooks, make the salsa: In a medium bowl, combine mango, green onions, lime juice, cherry tomatoes, jalapeño, avocado, and cilantro. Toss gently and season with salt and pepper to taste.
- Top the grilled salmon with the salsa and serve immediately.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Gaby, I love your recipes and this one is no exception. I would need to bake the salmon in my oven. Would you please tell me the time and temperature?
Thanks in advance,
Adrienne
its on the FAQ section of this post!! xx
I am planning to make this for my girlfriends in a few weeks. I can't wait! What would you suggest as an appetizer that would compliment this dish well?
I'd serve this with the butter lettuce salad from my site and then perhaps some chips / homemade salsa / homemade guacamole as an appetizer! Or the melon caprese skewers if its melon season by then!
We make cedar plank salmon quite a bit, but the brown sugar and the pico really set this dish off!!! Well done again, Gaby!!!!
Such a great recipe, have already made it a couple of times! Added some strawberries to the salsa as well!!
LOVE how easy and delicious this salmon is. Mango salsa is the best fruit salsa ever.
The mango salsa just makes this salmon recipe over the top!
Wow! This looks magnificent! I agree. Salmon is my favorite. This looks like it would be really fun to try.
This salmon looks like an epic meal worthy of marking the return of GOT! Love it and cannot wait!
LESS THAN A WEEK before GOT!!! Gah, can't wait!! I'll celebrate with this dish 🙂
Too, too good. This is the perfect hot weather meal.