This post was sponsored by Cedar Bay Grilling as part of a blogger recipe challenge. I received product for my participation, however all opinions, content and enthusiasm remain my own.

Reel in amazing flavor this beautiful summer weekend with a grill out featuring salmon! My recipe for Cedar Plank Grilled Salmon with Blistered Peach Tomato Salsa is a delicious dinner ready to elevate your al fresco dining in under 30 minutes.

Just imagine spicy-sweet seasoned fish taking on a woodsy aroma and hint of smoky flavor that comes from grilling on a cedar plank – and then topping all that salmon goodness with a selection of the season’s best produce (including grilled peaches and grilled tomatoes) that have been softened and lightly charred on the grill before chopping up into a salsa-like relish condiment. It’s an off-the-hook flavor combination! Read on to get the recipe:

For a long time, grilling fish was an intimidating task for me. Not only did I dislike cleaning and fileting a whole fish, but cooking it evenly and without disaster (such as delicate flesh sticking to the grates) was a challenge. I’ve mastered some of the fish grilling skills, but won’t lie – grilling a whole fish from scratch is still not my favorite culinary task. 

So, I was SUPER EXCITED to try the quality Atlantic Salmon from Cedar Bay Grilling – it arrives frozen, already cut into a large family-sized filet, seasoned deliciously, and vacuum-sealed sitting on a 14” pre-soaked cedar plank. There is absolutely no prep work, other than thawing, removing the packaging and slipping onto the grill (or oven) for about 18 to 20 minutes.  Grilling salmon on the cedar plank not only imparts lots of flavor, but also pretty much guarantees that the fish isn’t going to stick and fall apart.

Of course, you can slap a salmon filet down on your own cedar plank, but 1) you have to find a plank (no tearing down the fence please); 2) it has to be cut more or less to the right size; and 3) you have to make sure it’s been soaked so that it doesn’t burn up on the grill. Ain’t nobody got that time and patience for that! Salmon from Cedar Bay Grilling is just so CONVENIENT and amazingly DELICIOUS!

I have taken this cedar plank grilled salmon to the next level by adding a seasonal condiment (not sure to call it a salsa or a relish) that is unexpected in a couple ways. This topping for the fish is sweet AND spicy (with peaches, tomatoes, green onions, jalapenos, etc.) and is also GRILLED alongside the salmon before chopping up into a colorful medley. That smoky char from the grill really makes this seasonal salsa sing!

Present Cedar Plank Grilled Salmon with Blistered Peach Tomato Salsa as a whole filet and let guests serve themselves family-style. I also like to heat up a pile of corn tortillas on the grill for those who like to eat salmon taco-style! BTW, leftovers of both the salmon and salsa are yummy the next day cold on a salad.

You can purchase products from CedarBayGrilling.com a Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant eagle, Stop n Shop and Roche Bros. Follow them on Instagram, Facebook, and Twitter

Have you ever grilled salmon on a cedar plank? Or have you grilled peaches or other seasonal fruits before? What are you cooking outdoors for this holiday weekend? Share in the comments – XOXO, Jennifer 

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Cedar Plank Grilled Salmon with Blistered Peach Tomato Salsa

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Reel in amazing flavor this beautiful summer weekend with a grill out featuring salmon! This easy recipe for Cedar Plank Grilled Salmon with Blistered Tomato Peach Salsa is a delicious dinner ready to elevate al fresco dining in under 30 minutes.

Course: entree, Main Course

Keyword: fish, grilling, peach, salmon, salsa

Servings: 6 servings

Ingredients

• 1 24- ounce Sugar & Spice Atlantic Salmon Filet on Cedar Plank from Cedar Bay Grilling
• 2 large peaches approximately 1 lb.
• ½ pint assorted cherry tomatoes
• 1/2 cup chopped green onions whiles and bulbs
• 1 to 2 tablespoons minced fresh seeded jalapeno
• 1/3 cup chopped fresh cilantro
• 1 tablespoon lime juice
• ½ teaspoon white pepper
• ½ teaspoon chipotle chili powder

Instructions

1. Quarter peaches and remove pit. Thread peach quarters onto skewers and set aside.
2. Thread cherry tomatoes on skewers and set aside.
3. Heat gas or charcoal grill to approximately 400 F degrees.
4. Place salmon filet, skin side down, on soaked cedar plank and place on grill grates. Add skewers of peaches and tomatoes to grill. Close lid.
5. Salmon will grill for approximately 18 to 20 minutes but check on peaches and tomato skewers every 4 or 5 minutes, rotating once and removing them after about 8 to 10 minutes.
6. After removing peaches and tomatoes (which should be lightly blistered and charred), set them aside on platter to cool while salmon finishes on grill.
7. When grilled peaches and tomatoes have cooled, coarsely chop and add to bowl. Mix in chopped green onions, chopped jalapeno, chopped fresh cilantro, lime juice, white pepper, and chipotle chili powder. Set aside.
8. Remove salmon from grill when it is firm to the touch and flakes with fork. Transfer to platter (can keep on cedar plank if desired) and top with the Blistered Peach and Tomato Salsa.
9. Serve with the sides of your choice or with grilled corn tortillas for making fish tacos.