Cedar plank salmon is one of the easiest ways to put restaurant-quality fish on the grill, and this version leans into a glaze that walks the line between sweet and spicy. The plank does two jobs at once: it gently smokes the salmon as the wood smolders, and it shields the delicate fillet from direct flame so it stays moist and tender instead of drying out or sticking to the grates.
WHAT YOU'LL LOVE
- The cedar plank does double duty: It smokes the fish gently as it smolders while shielding the delicate fillet from direct flame, so there's no sticking, no flare-ups, and no flipping required.
- A true sweet-and-spicy glaze, not just one or the other: Caramelized jalapeños and onion, deglazed with Riesling and finished with whole-grain mustard and mango preserves, builds real depth — sweet up front with just enough heat on the back end to keep it interesting.
- The glaze is fully make-ahead: Cook it, cool it, and refrigerate up to 5 days in advance — dinner comes together in just the time it takes to grill the fish.
- A beginner-friendly way to grill fish: Skin-on fillets and a soaked cedar plank create a low-resistance setup that's hard to mess up, and it plates beautifully served right on the charred plank for a rustic, dinner-party-worthy presentation.
Mango-Jalapeño Cedar Planked Salmon Recipe
Tom Jackson
Rated 5.0 stars by 3 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Calories
293
The glaze is where this recipe earns its name. Jalapeños and Vidalia onion get caramelized until their edges sweeten, then deglazed with Riesling and finished with whole-grain mustard and mango preserves. The result is a glossy, fruit-forward sauce with a slow, building heat — sweet up front, with just enough jalapeño on the back end to keep it interesting. Spoon it over the salmon, let the cedar do its thing, and you've got a gourmet plate with almost no hands-on work. It's polished enough for company and simple enough for a weeknight.
Ingredients
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4 salmon fillets (6 oz each), skin-on
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2 jalapeños, sliced into rings
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1 small Vidalia onion, thinly sliced
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3 tablespoons minced garlic
- 1/2 cup Riesling wine
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3 tablespoons Kozlik's Triple Crunch Mustard
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1 cup mango (or guava) preserves or compote
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2 teaspoons Jacobsen Pure Italian Fine Sea Salt
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1 teaspoon freshly ground black pepper
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4 fresh rosemary sprigs (3-inch each)
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Plowboy’s Fin & Feather Rub
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Grapeseed or peanut oil for sautéing
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4 cedar planks, soaked in water for at least 3 hours
Directions
Prepare the Mango-Jalapeño Glaze:
- Heat oil in a sauté pan over medium heat.
- Sauté jalapeños and onion until caramelized.
- Add minced garlic and cook until fragrant.
- Deglaze the pan with Riesling wine.
- Stir in whole-grain mustard and mango preserves.
- Simmer over low heat for 20 minutes.
- Allow the glaze to cool completely and refrigerate until ready to use.
Prepare the Grill:
- Preheat your grill to 450°F.
- Ensure the cedar planks have been soaked for at least 3 hours to prevent burning
Assemble the Salmon:
- Place salmon fillets skin-side down on the soaked cedar planks.
- Season each fillet with sea salt, black pepper, and Plowboy’s Fin & Feather Rub.
- Place a rosemary sprig on top of each fillet.
- Generously coat each fillet with the prepared mango-jalapeño glaze
Grill the Salmon:
- Place the cedar planks with salmon directly over the heat source on the grill.
- Once the planks begin to smoke, move them to an area of indirect heat.
- Close the grill lid and cook until the internal temperature of the salmon reaches 140°F (approximately 15 minutes).
Serve:
- Carefully remove the planks from the grill.
- Let the salmon rest for 2-3 minutes before serving.
Serve directly on the cedar planks for a rustic presentation, if desired.
Recipe Note
Recipe FAQ
How long should I soak cedar planks before grilling?
Soak the planks in water for at least 3 hours — longer is better. A fully saturated plank smolders and smokes slowly instead of catching fire. Weigh the planks down so they stay submerged, and keep a spray bottle of water nearby in case the edges flare.
How do I know when the salmon is done?
Cook until the thickest part of the fillet reaches an internal temperature of 140°F, about 15 minutes with the lid closed. The salmon will look opaque and flake gently when nudged. Carryover heat continues after you pull it, so resting it 2–3 minutes lands it right around the ideal serving temperature.
Can I make the mango-jalapeño glaze ahead of time?
Yes — the glaze is designed to be made ahead. Cook it, cool it completely, and refrigerate it for up to 5 days. Making it in advance helps the flavors meld, and it means dinner comes together in just the time it takes to grill the fish.
How spicy is this, and can I adjust the heat?
As written it's mild-to-medium — sweet up front with a gentle warmth. For more heat, leave the jalapeño seeds and membranes in or add a second pepper. For a milder glaze, seed the jalapeños fully or swap in a poblano.
What can I substitute for the mango preserves or Riesling?
Guava preserves or a mango compote both work in place of mango preserves. If you'd rather skip the wine, deglaze with apple juice or a splash of chicken stock plus a squeeze of lime. The goal is just to lift the caramelized bits off the pan and add a little acidity.
Can I make this indoors?
3 out of 5 — Works indoors with adjustments. Soaked planks can finish in a 450°F oven with similar timing and the same internal temperature target, but you'll lose most of the live-fire smoke that defines this dish. The glaze itself is completely stovetop with no changes needed. For the signature cedar-smoke flavor, the grill is strongly recommended.
Recipe Highlights
Don't rush the caramelization: Caramelizing the jalapeños and onion before building the glaze is the step that makes it taste finished rather than raw — that slow browning is what turns the peppers sweet and rounds off their sharp edge. Take your time here; rushed caramelization produces a flatter, more one-dimensional glaze.
Direct heat first, then move to indirect: Place the planks directly over the heat source first until they begin to smoke, then move them to indirect heat to finish. That brief direct contact kick-starts the smoke; moving them off prevents the plank from burning through and overcooking the fish.
Leave the skin on — it's not optional: Skin-on fillets are intentional here. The skin acts as an insulating layer between the flesh and the hot plank, keeping the bottom of the salmon from overcooking and making the cooked fillet much easier to lift off the plank in one piece.
Coat generously, not lightly: The directions call for generously coating each fillet with the glaze before grilling. A light brushing won't deliver the same sweet-spicy balance once the glaze caramelizes slightly under the closed lid — go heavier than feels natural.
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Nutrition
Nutrition
- Nutrition Serving Size
- 13.83 oz
- per serving
- Calories
- 293
- Carbs
- 36 grams
- Protein
- 25 grams
- Fat
- 3 grams
- Sodium
- 2016 milligrams
