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Cedar Plank Salmon Recipe made with Indigo Lake BBQ Sauce
Indigo Lake Sauce Company Products

Cedar Plank Salmon

with Peach Reposado Tequila Sauce


For this recipe, you will need a fresh Salmon filet and a grilling quality Cedar Plank (at least 3/8" thick). Soak the cedar plank in water for at least 1 hour. Weigh it down to keep it submerged. Preheat your grill to medium.


Rub the salmon filet with a thin layer of Peach Reposado Tequila Sauce to form a base for the rub. Then liberally sprinkle the Mango Chipotle Rub on top. The Mango Chipotle Rub will caramelize the fish and enhance the color, mildly sweetening it and adding a bit of chipotle heat.


Lightly oil the top of the cedar-plank with olive oil (do not oil the bottom of the plank or it will burn). Place the salmon filet on the cedar plank, skin side down, then place the plank onto the grill. Cook with the lid closed to allow the smoke to flavor the salmon (keeping the lid closed minimizes flames on the plank). Cook until the salmon flakes easily with a fork, or the internal temperature reaches 145°F, approximately 20 minutes or less for a 1" salmon. When the salmon is finished cooking, simply slide a spatula between the salmon and the plank for easy removal. It's okay if the skin comes off, you're not eating the skin.


Drizzle some extra Peach Reposado Tequila Sauce on the salmon, garnish with a lemon slice if you like and serve.



Prep Time: 5 minutes (not including 1 Hour Soak)

Cook Time: 15-20 minutes

Servings: Varies

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