Mango-Jalapeño Cedar Planked Salmon Recipe

Directions

Prepare the Mango-Jalapeño Glaze:

1. Heat oil in a sauté pan over medium heat.
2. Sauté jalapeños and onion until caramelized.
3. Add minced garlic and cook until fragrant.
4. Deglaze the pan with Riesling wine.
5. Stir in whole-grain mustard and mango preserves.
6. Simmer over low heat for 20 minutes.
7. Allow the glaze to cool completely and refrigerate until ready to use.

Prepare the Grill:

1. Preheat your grill to 450°F.
2. Ensure the cedar planks have been soaked for at least 3 hours to prevent burning

Assemble the Salmon:

1. Place salmon fillets skin-side down on the soaked cedar planks.
2. Season each fillet with sea salt, black pepper, and Plowboy’s Fin & Feather Rub.
3. Place a rosemary sprig on top of each fillet.
4. Generously coat each fillet with the prepared mango-jalapeño glaze

Grill the Salmon:

1. Place the cedar planks with salmon directly over the heat source on the grill.
2. Once the planks begin to smoke, move them to an area of indirect heat.
3. Close the grill lid and cook until the internal temperature of the salmon reaches 140°F (approximately 15 minutes).

Serve:

1. Carefully remove the planks from the grill.
2. Let the salmon rest for 2-3 minutes before serving.

3. Serve directly on the cedar planks for a rustic presentation, if desired.