A mouthwatering grilled wild sockeye salmon recipe with less than 10 ingredients that can be made in under 30 minutes! Use promo code COLEY20 at WildForSalmon.com to receive 20% off your order!
- 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.
- Serving Size: 4
Keywords: salmon, fish, grilled, cedar plank, peaches, tomatoes, dinner, easy