Cedar-Planked Salmon with Pineapple Salsa | Weber Grills

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango offers a similar sweetness and texture.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar flavor.

jalapeno

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds color without heat.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a fresh taste.

Soak the cedar plank in water for at least 30 minutes to an hour, using something heavy to hold it down.

Set up the grill for indirect high heat, around 450 to 550 degrees Fahrenheit, with outside burners on and middle burners off.

Place the soaked cedar plank on the grill over direct heat and let it start to smolder for about 1 minute.

Lay the salmon skin-side down on the cedar plank. Optionally, remove the skin if desired.

Season the salmon with kosher salt and freshly cracked black pepper, and optionally add sliced lemon and fresh dill.

Place the plank back over direct high heat, close the lid, and cook for about 5 to 10 minutes until the plank begins to smoke and char.

Move the plank to indirect heat to continue cooking the salmon, which will take about 25 to 30 minutes until the center turns opaque and the edges begin to brown.

While the salmon is cooking, grill pineapple slices that are about 1/2 inch thick over direct heat for about 5 to 7 minutes, flipping once.

Remove the pineapple from the grill, chop it up, and mix it with diced red onion, cilantro, diced jalapeno, lime juice, and salt to make the salsa.

Optionally, add diced avocado or change up the herbs or fruit in the salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary