Grilled Cedar Plank Salmon with Avocado Peach Salsa
This cedar plank salmon recipe is the ultimate way to prepare salmon on the barbecue. It's cooked low and slow, resulting in fish that's moist, smoky, and full of flavor. I top it with an avocado peach salsa for an easy summer meal that's ready in just 35 minutes!
Ingredients
Avocado Peach Salsa
- 3 medium peaches, diced
- 1 avocado, diced
- ½ red bell pepper, diced
- ⅓ cup diced red onion
- ½ cup minced cilantro
- Juice from 1 lime
- 1 minced jalapeño, optional
- ½ teaspoon EACH: sea salt and pepper, more to taste
Instructions
- Soak your cedar plank in water for at least 15 minutes, or up to 2 hours.
- While the cedar plank is soaking, make the salsa. Mix all the ingredients together in a medium-sized bowl.3 medium peaches, 1 avocado, ½ red bell pepper, ⅓ cup diced red onion, ½ cup minced cilantro, Juice from 1 lime, 1 minced jalapeño, ½ teaspoon EACH: sea salt and pepper
- Turn on your BBQ to medium-low heat. Place the salmon on the cedar plank and drizzle the top with the oil. Sprinkle the paprika, onion powder, garlic powder, thyme, salt, and pepper over the top.1 - 1 ½ lb salmon fillet, 1 teaspoon olive oil, 1 teaspoon paprika, ½ teaspoon EACH: onion powder, garlic powder, thyme, sea salt, and pepper
- Put the salmon on your barbecue and turn it to low heat. Close the lid and cook the salmon for 20 minutes, or until the salmon reaches an internal temperature of 140 degrees Fahrenheit.
- Serve the salmon with the salsa over the top.
Serving: 1 serving = ¼ of the recipe, Calories: 390kcal, Carbohydrates: 19g, Protein: 36g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Cholesterol: 94mg, Sodium: 662mg, Potassium: 1376mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1165IU, Vitamin C: 37mg, Calcium: 44mg, Iron: 2mg