Cedar Plank Salmon with Pineapple Salsa: Flavorful Grilling for Healthy Living
Experience smoky, sweet, and zesty flavors with perfectly grilled salmon topped with refreshing pineapple salsa, ideal for a nutritious and vibrant meal.
Cedar Plank Salmon with Pineapple Salsa: A Vibrant Grill Masterpiece
When you’re seeking a meal that marries freshness with grilling tradition, cedar plank salmon topped with pineapple salsa delivers in every bite. The combination of juicy, slightly smoky salmon and the vibrant, sweet-tart flavors of pineapple salsa make for a showstopping dinner that’s as healthy as it is delicious. This recipe blends classic grilling techniques with nutrient-packed, modern flavors, promising a memorable meal fit for a special gathering or an elevated weeknight dinner.
Why Choose Cedar Plank Grilling for Salmon?
Grilling salmon on a cedar plank doesn’t just ensure even cooking—it infuses the fish with a delicate, aromatic smokiness. The damp cedar plank protects the fillet from direct flame, letting it cook gently while absorbing woodsy undertones. The result: tender, moist salmon with a rich depth of flavor that can’t be replicated on a standard baking sheet or grill grate.
- Simplicity: No need for flipping or checking for sticking; the plank does the work.
- Moisture retention: Salmon stays juicy, not dry.
- Unique flavor: Cedar imparts an earthy, smoky accent that beautifully complements both salmon and salsa.
- Easy presentation: Serve the whole fillet right on the plank for rustic elegance.
Health Benefits of Salmon and Pineapple Salsa
Salmon is renowned for being a powerhouse of nutrition, loaded with high-quality protein, healthy fats (particularly omega-3s), vitamins D and B12, and essential minerals. Regular consumption is linked to improved heart health, cognitive function, and reduced inflammation. Pineapple brings its own health advantages, primarily through vitamin C and bromelain—a unique digestive enzyme that aids protein breakdown. Together, this dish delivers a nutrient-packed punch for both flavor and wellness.
- Omega-3s in salmon support heart, brain, and joint health.
- Pineapple’s bromelain helps with digestion, especially when paired with protein.
- Vitamin C supports immune function and collagen synthesis for healthy skin and joints.
Ingredients
Gather these ingredients for a meal that’s as colorful as it is wholesome. For the freshest results, use a ripe pineapple and a high-quality salmon fillet.
For the Pineapple Salsa:
- 1/4 medium white onion, finely chopped
- 1 1/2 tablespoons lime juice (fresh preferred)
- Kosher salt, divided use
- 1 small pineapple (approx. 3 1/4 pounds), peeled, cored, sliced crosswise into 1/2-inch thick rings
- 1 serrano chile, seeds removed, finely chopped (or jalapeño for milder heat)
- 1/4 cup cilantro leaves, roughly chopped
For the Salmon:
- 1 1/4 lb. skin-on salmon fillet
- 1/2 teaspoon kosher salt
- Large cedar grilling plank (approx. 11″ x 5″)
Step-by-Step Directions
The method is straightforward and ensures maximum flavor with minimal fuss. Soak your plank, prep your salsa, and let the grill do the heavy lifting!
- Soak the Plank: Submerge the cedar plank in water for at least 30 minutes.
Tip: Place a heavy bowl or can on the plank to prevent floating. - Prep the Salsa Base:
In a medium bowl, stir together the finely chopped onion and lime juice. Let sit for 10 minutes to mellow the onion’s bite. - Grill the Pineapple:
Preheat grill to medium (about 400°F). Place pineapple slices directly on the grill grates, cover, and cook for 6–7 minutes per side, or until deeply caramelized with visible grill marks. Remove to a cutting board and let cool slightly. - Grill the Salmon:
Place the soaked cedar plank on the hot grill for a minute to char one side, then flip. Lay the salmon fillet on the charred side, skin-side down. Sprinkle with 1/2 teaspoon kosher salt. Cover grill and cook for about 13–15 minutes, until the salmon is nearly opaque throughout and flakes easily with a fork. - Finish the Salsa:
Cut grilled pineapple into 1/2-inch pieces. Add to the onion-lime mixture along with the serrano chile, cilantro, and 1/4 teaspoon salt. Toss gently to combine. - Serve:
Transfer salmon to a platter or serve directly from the cedar plank. Spoon salsa generously over the top. Serve immediately.
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Nutritional Information (Per Serving)
| Calories | Fat (g) | Saturated Fat (g) | Cholesterol (mg) | Sodium (mg) | Carbohydrate (g) | Fiber (g) | Sugar (g) | Protein (g) |
|---|---|---|---|---|---|---|---|---|
| 269 | 5.5 | 1.5 | 66 | 433 | 27 | 0 | 18 (0 added) | 30 |
Tips for Cedar Plank Grilling Success
- Soak Thoroughly: A well-soaked plank is less likely to catch fire and delivers even steam to the fish.
- Prep Ahead: The salsa base can be started while the plank soaks; save time and boost flavor.
- Control the Heat: Grill with the lid closed for consistent internal temperature and smokier flavor infusion.
- Manage Flare-Ups: Keep a spray bottle of water near the grill to tame any unexpected flames.
- Test for Doneness: Salmon is perfectly cooked when it flakes easily with a fork and reaches 145°F internally.
Customizing Your Cedar Plank Salmon Meal
This dish is endlessly adaptable. For a custom salsa, try adding diced mango, peaches, or tomatoes. Switch the herbs, use different chiles for heat, or toss in diced avocado for a creamy finish. The base of grilled salmon pairs well with a variety of both sweet and savory toppings.
- Carb pairing: Serve over brown or white rice, cilantro lime rice, or with grilled vegetables.
- Garnishes: Top with extra cilantro, lime wedges, or a drizzle of honey for a touch of sweetness.
Expert Grilling Insights
- Why grill pineapple? Grilling enhances the fruit’s natural sugars, creating caramelized edges and a smoky sweetness that perfectly balances spicy chile and tender salmon.
- Skin-on or off? Grilling salmon with the skin on protects the flesh and helps retain moisture, making it easier to slide a spatula underneath when finished.
- Leftovers: Store leftover salmon and salsa separately in the refrigerator for up to two days. Flake the fish over salads or tuck into wraps with a spoonful of salsa for a quick lunch.
Frequently Asked Questions
Q: Can I use frozen salmon?
A: Yes, but thaw completely in the refrigerator before grilling for best texture and flavor.
Q: Is there a substitute for cedar planks?
A: While cedar planks impart a unique flavor, you can grill salmon directly on clean, well-oiled grates, or use other untreated wood planks such as alder, though the taste will vary.
Q: How spicy is the pineapple salsa?
A: The heat depends on your choice of chile and whether you leave in their seeds. Serrano chiles are moderately hot; for less heat, use a seeded jalapeño or omit the chile entirely.
Q: Can I prepare the salsa ahead of time?
A: Onion and lime can marinate together a few hours in advance. For the freshest flavor and texture, add the grilled pineapple and herbs just before serving.
Q: What wines pair best with this meal?
A: Bright, crisp white wines like Sauvignon Blanc or a dry Riesling balance the richness of salmon and the sweetness of the salsa. For a non-alcoholic option, try sparkling water infused with lime or pineapple juice.
Tips for Hosting with Cedar Plank Salmon
This recipe is ideal for summer dinner parties, backyard barbecues, or holiday cookouts. Here’s how to make your meal effortless and impressive:
- Prep ingredients ahead: Soak cedar planks the night before, chop onions and chiles, and slice the pineapple to expedite the process just before guests arrive.
- Serve family-style: Present the salmon on its plank, scattered with heaps of salsa, surrounded by bowls of sides like fresh salads, rice, or grilled veggies.
- Make it a feast: Add corn on the cob, grilled potatoes, or a crisp garden salad with citrus vinaigrette for a complete, balanced spread.
Common Pitfalls and How to Avoid Them
- Skipping the plank soak: This leads to burned planks and unevenly cooked fish. Always soak for at least 30 minutes.
- Overcooking: Salmon cooks more quickly on a plank than you may think. Keep watch and use a thermometer if available.
- Piling on the salsa early: Add salsa just before serving to prevent sogginess and maintain vibrant flavors.
Recipe Variations
- Spice it up: Add 1/2 teaspoon chili powder or paprika to the salmon before grilling for a smoky kick.
- Alternate salsas: Try mango, peach, or tomato salsa for a different twist—each brings a unique flavor profile that pairs well with salmon.
- Vegan alternative: Use firm tofu slabs in place of salmon, grilled on cedar for a smoky, plant-based centerpiece.
Final Thoughts: A New Grilling Classic
This cedar plank salmon with pineapple salsa recipe is a celebration of contrasts: smoky and juicy fish, sweet and spicy salsa, rustic technique, and modern health benefits. It’s a meal made for enjoyment and sharing, one that’s as simple as it is stunning. Add it to your regular dinner repertoire, and enjoy healthy, exciting flavors all year long.
References
- https://bsugarmama.com/blackened-cedar-plank-salmon-with-pineapple-salsa/
- https://www.prevention.com/food-nutrition/a61109328/cedar-plank-salmon-with-pineapple-salsa-recipe/
- https://www.youtube.com/watch?v=gB_hPve5S24
- https://www.runninginaskirt.com/grilled-cedar-plank-salmon-with-peach-salsa/
- https://www.bjs.com/blog/recipes/cedar-plank-salmon-with-pineapple-salsa
- https://www.hotrodsrecipes.com/salmon-with-pineapple-mango-salsa/
- https://pamelasalzman.com/roasted-salmon-with-pineapple-salsa-recipe/
- https://www.youtube.com/watch?v=S4IauurhcUQ
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