This gorgeous late-summer recipe for Cedar Planked Wild Salmon with Tomato Peach Salsa makes for a simple and flavorful grilled dinner. This post has been sponsored by Wild for Salmon. All opinions are my own.
True confession: Up until recently, I wasn’t a huge fan of salmon. It was my least favorite fish, or better put, the only fish I didn’t like. But today, I’m happy to say salmon has risen to the very top of my beloved fish-list.
I chalk it up to a few things: Sure, your tastes change as you get older and that’s certainly at play here. But more so, I think it’s because I never really had a good, fresh piece of wild salmon until a few years ago. I owe it all to my dear friend and Food Network Co-Star, Emma Frisch, when we partnered up to do a series of wild salmon recipe posts in 2014 to bring awareness to what was happening with the proposed Pebble Mine in Bristol Bay Alaska (which is still a major issue, FYI). I picked up some wild Sockeye salmon from my local fishmonger, and couldn’t believe how much I enjoyed eating it.
A few years later, Emma and I teamed up again to host a wild salmon dinner at her glamping hotel, Firelight Camps in Ithaca, NY, and it was there that she introduced me to the awesome people behind Wild For Salmon. (The recipe we made that night is featured in her new cookbook, Feast by Firelight, which is a seriously amazing guide to campfire cooking!)
Wild for Salmon is an awesome company based out of Bloomsburg, PA, that offers sustainably caught wild Alaskan Sockeye salmon portions delivered straight to your home. The company was founded by husband and wife team Jen and Steve Kurian, who have been commercially fishing for wild Sockeye salmon in Naknek, Alaska for over 11 years. This power couple is wildly passionate about what they do (see what I did there?) and are committed to providing incredibly high-quality, sustainably sourced wild Sockeye salmon (and more!) to people all across America. Read more about their story here and be sure to use promo code “Coley20” at checkout to receive 20% off your order!
I’m a huge advocate for frozen seafood. Granted, not all of it is great, so just like with fresh seafood it’s important to know your source. That said, in today’s world it’s very common to find frozen fish that’s far better than what you can purchase “fresh” from a grocery store. That’s because the fish is frozen immediately after being caught, and it’s frozen using high-tech methods that prevent textural degradation. Wild For Salmon is committed to using the best possible methods to preserve their catch, and you can truly taste the difference.
The wild Sockeye salmon portions from Wild For Salmon come vacuum sealed and frozen on dry ice, so they’re guaranteed to arrive rock-solid frozen. Blast freezing and vacuum sealing locks in the freshness, so once cooked, the salmon tastes just like it did the day it was caught – sweet, meaty and incredibly fresh. My box had quite a bit of dry ice in it, which provided me hours upon hours of entertainment because I am still 10 years old at heart. (When plunked into warm water dry ice will create a really cool smoke show. Use gloves when handling.)
Cedar planked salmon is sooo 90’s, but it really is one of the tastiest ways you can prepare this fish. It’s a simple way to impart tons of flavor, as the smoldering cedar planks infuse the salmon with a mild, sweet smoke. It has a tangy Dijon glaze and gets finished with a simple and seasonal peach and tomato salsa with fresh basil and a squeeze of lemon. This is the kind of food I live for in late summer.
If this sounds like a daunting technique, believe me when I say it’s anything but. Grab a few untreated cedar planks, soak them in water for a bit, then let them heat up on the grill – that’s really all there is to it. This recipe only has 10 ingredients, takes less than 30 minutes to prepare, and is succulent, a tad bit smoky, sweet, tangy, and just over the top delicious.
Wild Sockeye Salmon portions (and more!) can be purchased on the Wild For Salmon website. Use promo code “Coley20” to receive 20% off your order – that’s HUGE! If you live near Bloomsburg, PA, you can also purchase from their brick and mortar shop as well.
For all my local friends: would anyone be interested in starting up a Wild Salmon Buying Club?? That means all the wild salmon we can eat at super discounted prices. Leave a comment below if you’d be down for this!
One Year Ago: Turkey Moussaka
Two Years Ago: Best Ever BLT’s / Bacon Cheddar Burgers with Tomato Onion Jam / Perfectly Pan Seared Scallops
Three Years Ago: Authentic Mexican Salsa / Grilled Potato Salad with Tomatoes, Basil + Blue Cheese / Sicilian Tomato Almond Pesto
Four Years Ago: Watermelon Gazpacho
Five Years Ago: Arugula Salad with Grilled Figs, Prosciutto, Hazelnuts and Homemade Ricotta
*This post contains some affiliate links.
- 2 untreated cedar planks, soaked in water for ~1 hour
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 4 Wild For Salmon Sockeye Salmon Portions (~5 oz/ea)*
- salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 2 ripe peaches, pitted and cut into chunks
- 1/2 small red onion, very thinly sliced
- 2 tbsp freshly squeezed lemon juice, plus more to taste
- 4 tbsp extra virgin olive oil, plus more for drizzling
- 1/2 cup thinly sliced basil leaves
- Preheat a grill to medium heat-high. Mix together the mustard, maple syrup, salt and pepper in a small bowl. Pat the salmon fillets very dry, then place them skin-side-down and rub the mustard mixture all over top.
- Rub the top of the cedar planks lightly with oil, place them on the grill, close, and allow them to heat up for about 5 minutes. While the grill heats up, mix together the salsa.
- Combine the tomatoes, peaches and red onion in a medium bowl. Drizzle with lemon juice and olive oil, season with salt and pepper, then mix to combine.
- Place the salmon fillets on the cedar planks, then close the grill and let cook for about 5-10 minutes or until the salmon is opaque in the center. Add the basil to the salsa, then toss to combine. Taste for seasoning and adjust as needed.
- Transfer each salmon fillet to a plate, then spoon salsa over top. Drizzle with a little more olive oil, then serve immediately.
- Salmon portions may contain a few small pin bones. Check the fillets prior to cooking and remove the bones with a pair of tweezers, or just be mindful while you're eating.