Grilled Salmon with Mango Chipotle Glaze

a sumptuous grilled salmon plate covered in delectable garnishes

From easy backyard brunches to indoor picnics, this grilled salmon dish is sure to become a summer favorite. Succulent, juicy salmon, crowned with a luscious Mango Chipotle Glaze, is grilled to fork-tender perfection on aromatic cedarwood. Serve the fish straight from the plank for a stunning, yet fuss-free presentation. The tangy-sweet glaze, balanced with a hint of smoky heat, does double duty as a dressing for the refreshing Charred Corn Relish.

Makes 6 servings


Planked Salmon:
1 cedar plank, roughly 15-by-6 inches
About 2 pounds whole side of fresh salmon, skin on
1 to 1½ teaspoons kosher salt
2 to 3 grindings black pepper
½ teaspoon smoked paprika

Mango Chipotle Glaze:
1¼ cups Sun Tropics® Mango Nectar
2 Tablespoons pure maple syrup
½ to ¾ teaspoon chipotle powder
1 knob fresh ginger, peeled and finely grated, or ½ teaspoon ginger powder
2 large cloves fresh garlic, finely minced or ½ teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons Sun Tropics® Pure Calamansi
1 teaspoon softened or melted unsalted butter
½ teaspoon Dijon mustard

Charred Corn Relish:
2 medium cobs of fresh sweet corn, husked and silks removed
1 teaspoon olive oil
About ½ pound baby tomatoes, such as heirloom, grape or cherry, halved
½ small red onion, quartered and thinly sliced
2 to 3 green onions, thinly sliced on the bias
3 Tablespoons reserved Mango Chipotle Glaze
2 Tablespoons Sun Tropics® Pure Calamansi

Kosher salt and freshly ground black pepper
Lime wedges, optional


  1. To prepare the plank: Submerge the wood plank in cool water for at least 1 hour.  If needed, place a heavy object on top of the plank to keep it under water.
  2. To prepare the Mango Chipotle Glaze: In a small saucepan, mix together the Mango Nectar, maple syrup, chipotle powder, ginger, garlic and onion powder. When thoroughly combined, bring the glaze to a steady boil over medium-high heat.
  3. Reduce the heat and simmer on medium-low heat for 8 to12 minutes, stirring occasionally, until the sauce has reduced by half and thickened enough to evenly coat the back of a spoon. Remove from the heat and immediately whisk in the Pure Calamansi, butter and mustard. Stir until the glaze is well incorporated and glossy. Reserve 3 tablespoons of the finished glaze for the Charred Corn Relish. You will have about 2/3 cup of glaze.
  4. To prepare the salmon: 10 to 15 minutes before grilling, remove the cedar plank from the water and wipe dry with a dish towel. The plank will still be damp. Preheat the grill to 350°F to 400°F.
  5. While the grill is heating, pat the salmon dry with a paper towel, and place it skin side down on the cedar plank. Rub the surface of the salmon evenly with salt, pepper and paprika, and then brush generously with the Mango Chipotle Glaze.
  6. To prepare the Charred Corn Relish: Brush the corn with 1 teaspoon of olive oil and place each cob directly on the hot grill grate, turning frequently, until the corn is charred and heated through, 10 to 12 minutes. Remove from the grill and when cool enough to handle, cut the corn kernels from the cobs and transfer them to a large bowl. Toss the warm corn with the tomatoes, sliced red onion, and green onion. Drizzle with the reserved Mango Chipotle Glaze, Pure Calamansi, salt and pepper, and stir well. The relish can be assembled up to 3 hours ahead of time, and served at room temperature, or chilled. You will have about 3 cups of relish.
  7. To grill the salmon: Put the salmon, still on the plank, directly on the preheated grill and close the lid. Grill for 15 to 20 minutes, or until the salmon flesh flakes easily with a fork. Brush the salmon with additional glaze every few minutes. Carefully lift the plank off the grill and place it on a heatproof surface to rest and slightly cool for about 10 minutes.  Serve right off the plank, garnished with Charred Corn Relish and extra lime wedges, if desired.

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