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Sweet & Spicy Grilled Floribbean Cedar Planked Salmon with Mango, Papaya and Jicama Salsa

Sweet & Spicy Grilled Floribbean Cedar Planked Salmon with Mango, Papaya and Jicama Salsa
(Don’t be intimidated by the number of ingredients and grilling technique of this recipe. It is very easy, very good and will impress your guests!)
  • 3 tablespoons light brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon sea salt
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper (or more if you like more heat)
  • ½ teaspoon freshly ground black pepper
  • zest of one small orange
  • zest of one lemon
  • Approximately 6 tablespoons honey mustard
  • Approximately 1 ½ pounds of salmon filets with skin on
  • 1 untreated cedar plank large enough to hold filets
  • Optional: Chopped fresh cilantro, basil and mint.
  1. Combine first nine ingredients in small bowl.
  2. Cut salmon filet into 4 six ounce filets or 6 four ounce filets, as desired.
  3. Brush honey mustard on each filet and place in a glass baking dish.
  4. Sprinkle filets evenly with sugar and spice mixture and pat lightly to adhere mixture. 5. Allow to marinade 2-6 hours in refrigerator.
  5. While salmon marinades, soak cedar plank fully submerged in water for at least 4 hours.
  6. A. When ready to grill, preheat grill on high for approximately 10 minutes.
  7. B. Place cedar plank on grill and allow it to get hot and start smoking.
  8. C. Brush top side of plank liberally with olive oil and place filets skin side down on plank.
  9. D.Turn one side of grill down to medium heat and move cedar plank to that side of grill.
  10. E. Keep other side of grill on high heat.
  11. F. Close lid and cook 15 – 20 minutes or until filets are cooked through and flake easily.
  12. G. While filets are cooking peek under lid occasionally to be sure planks have not caught on fire.
  13. H. If planks start to flame, put flames out with a squirt bottle of water and reduce heat if necessary to avoid flare-ups.
  14. For a dramatic effect serve fish directly on planks and garnish liberally with chopped fresh herbs. Delicious!
  15. For the salsa combine equal parts diced mango, diced papaya and diced jicama with a little finely chopped jalepeno pepper, diced red onion and lots of chopped cilantro. Squeeze a bit of lime juice over all, add a bit of salt and toss gently.


Just Smoked Salmon
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4223 S. Fey Rd.
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