Mango Jalapeño Glazed Salmon on Cedar Planks

Name: Mango Jalapeño Cedar Plank Salmon on the Pellet Grill
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American BBQ
Ingredients: 1 large skin-on salmon fillet (approximately 2 lbs), trimmed and halved; Grapeseed oil (for coating the salmon); Plowboys BBQ Fin &amp; Feather Rub (to taste); 2 cedar grilling planks, soaked in water for at least 1 hour; 2 fresh rosemary sprigs; 1 small yellow onion, thinly sliced; 2–3 jalapeños, sliced into rings; 3–4 garlic cloves, minced; Grapeseed oil (a drizzle, for the skillet); ¼ cup white wine (for deglazing); 2 tablespoons Dijon mustard; 1 cup mango jam or mango preserves

Jul 01, 2026 • ATBBQ Influencer

Sweet heat and wood smoke don't always come together this cleanly. Andy Groneman builds a mango jalapeño glaze from scratch — right in the pit — using a large skillet set over the direct heat zone of the Yoder Smokers YS640s. Onion, jalapeño, and garlic cook down until soft and golden, then get deglazed with white wine before Dijon mustard and mango jam go in to simmer into a thick, glossy glaze. Meanwhile, a skin-on salmon fillet gets trimmed, halved, oiled, and laid on cedar planks that have been soaking in water. A coat of Plowboys BBQ Fin & Feather Rub — bright with citrus, garlic, and a hint of chili — goes on before the glaze, followed by a fresh sprig of rosemary on top. The planks go directly over the flame, charring slightly as the salmon cooks, infusing the fish with cedar smoke from below and building that gorgeous sweet-spicy glaze on top. The result is tender, flavorful salmon with just the right amount of heat and a finish that tastes like summer.

What You'll Love About This Recipe

Make the glaze on the grill — Andy builds the entire mango jalapeño glaze in a skillet set over the direct heat zone of the YS640s, no separate burner needed
Cedar plank flavor — the planks smoke and char slightly during the cook, adding a natural woodsy depth that you simply can't replicate any other way
Plowboys Fin & Feather Rub — citrus, garlic, and a touch of chili pepper built specifically for fish and seafood; it's the perfect base layer under a fruit glaze
Sweet and spicy balance — mango jam brings tropical sweetness, Dijon adds tang, and fresh jalapeño delivers real heat without overwhelming the salmon
Simple technique, impressive result — skin-on fillets on soaked cedar planks cook fast and clean with minimal fuss
Summer-ready — light, colorful, and built for backyard entertaining

Mango Jalapeño Cedar Plank Salmon on the Pellet Grill

Andy Groneman

Rated 5.0 stars by 1 users

Cuisine

American BBQ

Servings

4

Prep Time

20 minutes

Cook Time

40 minutes

Calories

480

Andy Groneman builds a mango jalapeño glaze in a skillet right on the YS640s, then lays seasoned salmon on cedar planks over the flame for one of the most flavorful fish cooks in the ATBBQ lineup.

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Ingredients

Cedar Plank Salmon

1 large skin-on salmon fillet (approximately 2 lbs), trimmed and halved
Grapeseed oil (for coating the salmon)
Plowboys BBQ Fin & Feather Rub (to taste)
2 cedar grilling planks, soaked in water for at least 1 hour
2 fresh rosemary sprigs

Mango Jalapeño Glaze

1 small yellow onion, thinly sliced
2–3 jalapeños, sliced into rings
3–4 garlic cloves, minced
Grapeseed oil (a drizzle, for the skillet)
¼ cup white wine (for deglazing)
2 tablespoons Dijon mustard
1 cup mango jam or mango preserves

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Directions

Preheat your Yoder Smokers YS640s and set a large skillet directly over the heat. Add a drizzle of grapeseed oil and let it preheat until shimmering. Add the sliced onion and jalapeño rings and let them cook down until softened and starting to take on some color. Add the minced garlic and let it soften — just a minute or two. Deglaze the pan with white wine, scraping up any brown bits from the bottom. Stir in the Dijon mustard and mango jam and let everything simmer together for about 20 minutes until the glaze is thick, glossy, and deeply colored. Pull the skillet off the heat and let the glaze cool while you prep the salmon.
Trim the thin tapered end off the fillet for even cooking, then cut the fillet in half to fit your planks. Pull your cedar planks from the soaking water and set them out. Lightly oil the salmon on all sides — skin side first — and lay them skin side down on the planks. Add a light drizzle of oil on top, then apply an even coat of Plowboys BBQ Fin & Feather Rub. Spoon the cooled mango jalapeño glaze generously over the top of each fillet and lay a fresh rosemary sprig on top. These are ready for the pit.
Place the cedar planks directly over the flame on the YS640s. You want the planks to get hot fast — they'll start to smoke and the edges will begin to char, and that's exactly right. That char is adding flavor. Give the planks a quick turn partway through to even out the cook. The salmon is done when the flesh is opaque, flakes easily, and the planks have cupped slightly from the heat. The glaze should be set and tacky on top. Total cook time on the planks is approximately 15–20 minutes.
Pull the planks from the pit and let the salmon rest for just a couple of minutes. Serve directly from the plank for a great presentation. The sweet mango, spicy jalapeño, and cedar smoke all come through in every bite.

Image of Mango Jalapeño Cedar Plank Salmon on the Pellet Grill

Recipe Note

Recipe FAQ

Why do you soak the cedar planks before cooking?

Soaking the planks prevents them from fully igniting on the grill. A well-soaked plank will smoke and char at the edges but won't burn through, keeping the salmon cooking gently on the wood rather than directly over the flame. Soak for at least an hour — longer is better. Andy pulls his planks right before prep and they go on dripping wet.

Can I make the mango jalapeño glaze ahead of time?

Yes, and it works in your favor. Making the glaze ahead gives it time to cool and thicken to a better consistency for coating the salmon. Store it covered in the refrigerator for up to a week and bring it to room temperature before using so it spreads easily.

What does the Plowboys Fin & Feather Rub add to this recipe?

Fin & Feather is built specifically for fish and poultry — it brings a bright citrus base from lemon extract, garlic, onion, paprika, and a touch of chili pepper. On salmon, it adds a savory, zesty layer underneath the sweet glaze that keeps the flavor balanced. Applying it before the glaze also helps the glaze adhere during the cook.

How do I know when the salmon is done?

The salmon is done when the flesh has turned from translucent to opaque and flakes easily when pressed at the thickest part. Target 145°F internal for food safety, though many prefer 130–135°F for a silkier texture. The planks will have cupped slightly and the glaze will look set and tacky rather than wet.

Can I adjust the heat level of the glaze?

Absolutely. The jalapeño rings are the primary heat source. Use fewer rings and remove the seeds for a milder finish, or add more rings and leave the seeds in for real heat. The mango jam and Dijon both have enough sweetness and tang to stand up to a significant amount of jalapeño.

Can I cook this indoors?

We rate this a 1 out of 5 for cooking indoors. This recipe is built around cedar planks over live flame — the char, the smoke, and the heat transfer from the wood are central to what makes it work. You can technically bake salmon indoors, but the cedar plank experience and the flavor it delivers aren't replicable in an oven.

Recipe Highlights & Insights

The pit as your kitchen — Andy builds the entire glaze in a skillet set directly over the heat zone of the YS640s. No extra burners, no going inside. It's a good reminder that a pellet grill is a genuinely versatile outdoor cooking tool.
Cedar plank char = flavor — The slight carbonization on the wood surface adds a toasty, smoky-sweet note that soaks into the bottom of the fillet as it cooks. Don't be alarmed when the edges of the plank blacken — that's the process working exactly as it should.
Fin & Feather as a foundation — The rub goes on before the glaze. It creates a dry, seasoned surface for the glaze to adhere to, and the citrus and garlic notes work in concert with the mango and Dijon rather than competing with them.
Built for the season — Cedar plank salmon is a perennial high-interest search term, and the mango jalapeño flavor profile taps into the sweet-heat trend that continues to dominate menus. This recipe fits perfectly in the late spring through early fall content window when seafood searches spike.