Cedar Planked Bourbon Glazed Salmon With Mango Pineapple Salsa

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is a more affordable fish option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Chop up some mango and dice up some pineapple.

Finely dice some red onion.

Add a little bit of jalapeno for spice, more if desired.

Juice one lime.

Finely chop some cilantro.

Add a little bit of seasoned rice wine vinegar and a dash of salt to the salsa.

Stir it up and put it in the fridge for at least 30 minutes, an hour would be better.

Skin the salmon fillets as the creator prefers not to have the skin on cedar planked salmon.

Cut the salmon into portions.

Brush bourbon on both sides of the salmon.

Season the salmon with salt and black pepper, being careful not to overpower the salmon flavor.

Preheat the grill to 400 degrees Fahrenheit.

Place the salmon on the grill and cook for approximately 10 minutes, keeping an eye on it as cooking time depends on the size and thickness of the fillets.

Aim for an internal temperature of 125 degrees Fahrenheit to avoid overcooking.

Once cooked, add teriyaki glaze to the salmon.

Serve with a spoonful of the mango pineapple salsa, toasted sesame seeds, a sprig of cilantro, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens