This salmon recipe is undeniably addictive and has become a favorite in our testing kitchen. The combination of mango and jalapeño creates a delightful balance of sweet and spicy flavors that elevate any meal to new heights. Whether you're a seafood lover or simply enjoy bold and flavorful dishes, this recipe is sure to impress your taste buds and leave you craving more with each bite.
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Calories
293
Treat your taste buds to the delightful fusion of sweet and spicy flavors with our Mango-Jalapeño Cedar Planked Salmon recipe! This irresistible dish is sure to leave you and your guests craving more, thanks to its tantalizing flavor profile and mouthwatering aroma. Whether you're hosting a dinner party or simply indulging in a special meal at home, this recipe is guaranteed to delight your senses and become a favorite in your culinary repertoire.
Ingredients
- Grape seed or peanut oil
- 2 jalapeños, cut into rings
- 1 small Vidalia onion
- 3 tbsp garlic, minced
- 1/2 cup Riesling wine
- 3 tbsp whole-grain mustard
- 1 cup mango (or guava) preserves/compote
- 4 Salmon filets, boned (6-oz filets)
- 4 alder or cedar planks
-
2 tsp sea salt
- 1 tsp freshly ground black pepper
- 4 (3-inch) fresh rosemary sprigs
-
Plowboy’s Fin & Feather
Directions
Heat the oil in a sauté pan over medium heat. Sauté the jalapeños and onion until caramelized. Once the garlic is soft, deglaze the pan with the Riesling. Then, stir in the mustard and mango preserves, and bring the mixture to a simmer. Allow it to simmer over low heat for 20 minutes. Refrigerate the sauce until completely cooled.
Soak the Cedar Smoking Planks in water for 3 hours. Meanwhile, preheat your Yoder Smokers YS640 Pellet Grill to 450°F. Once the planks are soaked and the grill is preheated, place the salmon fillets skin side down on the planks. Season the salmon with Plowboy’s Fin & Feather seasoning. Place a rosemary sprig on each fillet, and generously coat the salmon with the mango mixture.
Position the plank on the grill directly over the heat source. Once the plank begins to smoke, carefully move it to an area of indirect heat to finish cooking.
Monitor the salmon's internal temperature using a digital thermometer, aiming for a reading of 140°F for optimal doneness. When the salmon reaches the desired temperature, carefully remove it from the grill.
Allow the salmon to rest for 2 to 3 minutes before serving to allow the juices to redistribute. Enjoy your perfectly cooked Mango-Jalapeño Cedar Planked Salmon!
Nutrition
Nutrition
- Serving Size
- 13.83 oz
- per serving
- Calories
- 293
- Carbs
- 36 grams
- Protein
- 25 grams
- Fat
- 3 grams
- Sodium
- 2016 milligrams
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