Blackened Cedar Plank Salmon is spicy with a smoky flavor from the cedar planks. To balance the flavors the salmon is topped off with fresh pineapple salsa.
Welp, it’s about that time of year where people are going to be firing up their grills and making some delicious barbecue. This is what I love to do! I wouldn’t say that I’m a pro at it like “Hey Grill, Hey” but I think I can hang with your best home cook grillers. I love to grill just about anything, but what I really love is that taste of grilled fish. Especially grilled salmon.
Salmon and Pacific Cod are my favorite fish. But on the grill, it’s definitely salmon. I typically like my salmon with simple flavors like butter, lemon, rosemary. Almost like a Pan Seared Citrus Salmon recipe. It doesn’t take much to please me when it comes to salmon. I love its flavor. But what makes salmon even tastier is the flavor of a cedar plank seeping through. That’s why this Blackened Cedar Plank Salmon recipe with Pineapple Salsa hits all the right flavors in one bite! It’s spicy, it’s juicy, and the pineapple salsa makes it perfect!
How to make Cedar Plank Salmon
Making Cedar Plank Salmon looks more intimidating than it actually is. The method is quite simple actually. All you do is submerge the planks in water for, at least, 60 minutes. To make it easier for you, you can buy some cedar planks here. They are pretty affordable and you can use them more than once. If you do that, the flavor won’t be as potent the second time around.
What can you cook on a cedar plank
Salmon is not the only food that can be cooked on a cedar plank. Not only can you try these Brown Sugar Glazed Pork Chops on a cedar plank, but you can also try
- Corn on the cob
- Chicken breast
Get crazy and try anything you feel makes sense. Otherwise, I hope you like this blackened salmon recipe. You can either make your own blackened seasoning or purchase it from your local grocer.
- 2 Cedar Planks
- 4- 2 oz. Salmon fillets
- 1 tbsp. Olive oil
- 1 tbsp. Kosher salt
- 1 ½ tbsp. Blackened Seasoning
- 1 c. tomato, chopped
- 1 c. pineapple, chopped
- 2 tbsp. Cilantro, chopped
- ½ Jalapeno, deseeded and chopped
- ⅓ c. red onion, chopped
- 1 tbsp. honey
- 1 lime, juiced
- Salt and pepper, to taste
- Submerge the cedar planks in water for, at least, an hour.
- Brush the salmon filets with olive oil. Season with salt and blackened seasoning evenly. Allow to sit at room temperature.
- Prepare the grill according to the manufacturer's instructions. Allow the grill to heat up to 400F-450F Degrees. Place the cedar planks on the grill for, at least, 15 minutes.
- Flip the cedar planks over with the grilled side facing up and place the salmon, skin down, on the grilled side of the cedar planks. Close the lid of the grill and allow to cook for 15 minutes or until the internal temperature reaches 145 Degrees.
- To make the pineapple salsa, combine the tomato, pineapple, cilantro, jalapeno, and red onion and toss. Squeeze the juice of lime onto the ingredients and toss. Finally, add the honey and season with salt and a little pepper to taste.
- Top each piece o the blackened salmon with a spoonful of the pineapple salsa.