Mango Chipotle Glazed Salmon
Mango Chipotle Glazed Salmon
It’s not summer without enjoying grilled cedar plank salmon, especially one brushed with mango and chipotle glaze and served with fresh mango salsa. Mango Chipotle Glazed Salmon is just a little spicy and bursting with flavour. This great recipe was found flipping through the Costco Connection magazine and it’s a must to make this summer.
As with any cedar plank cooking, it’s important to properly soak your plank. I recommend an hour for the thinner boards even though the package suggests only 30 minutes. I’ve done both and find that the edges don’t burn away as fast when the plank is soaked a bit longer. It can be easy to overcook salmon, and because everyone’s grill is different it’s difficult to give an exact length of time and temperature to cook the salmon. What you want to watch is the internal temperature of the salmon. You’re looking to obtain an internal temperature of 130°F-135°F before resting the fish. As it rests for a few minutes the temperature will continue to rise about 5-10 degrees which will give you a final 135°F-145°F temperature. The salmon will take 12-20 minutes on the grill depending on your grill temperature and how often you open the lid. Start checking after 12 minutes.
The mango salsa and glaze can both be prepared up to one day in advance, making it easy to bring this delicious dish together for a weeknight meal. They’re a great combination with salmon and wonderful served with rice. The glaze and the mango salsa are also great with grilled boneless, skinless chicken thighs. So if you don’t like salmon or can’t source it easily, chicken is a delicious option. The mango salsa will keep for a couple of days, so use up any leftovers with other proteins such as chicken or even goat cheese crostini. Enjoy!
Author: Compelled to Cook, adapted from Costco Connection magazine.
- 1 1/4 cups mango juice
- 2 tbsp maple syrup
- 1/2 tsp chipotle powder
- 1/2 tsp ground ginger
- 2 cloves garlic minced
- 1 tsp onion powder
- 2 tbsp lime juice
- 1 tsp unsalted butter
- 1/2 tsp dijon mustard
- 4 thick skinless salmon fillets
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
- as needed freshly ground pepper
- 1-1 1/2 cups ripe mango, 1/2" dice about 1 medium
- 1/2 cup tomato, 1/2" dice about 1 medium
- 1/4 cup red onion, 1/4" dice
- 1 medium jalapeno pepper, seeded and finely diced
- 1 tbsp fresh lime juice
- 1/3-1/2 cup chopped fresh cilantro
- 1/2 tsp salt
- Soak cedar plank for a minimum of 60 minutes.
- While the cedar plank is soaking make the salsa and glaze.
- In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
- Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
- Preheat grill to 400°F.
- In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
- Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
- Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
- Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.