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Mango Jalapeño Planked Salmon
This recipe is from atbbq.com as cooked by Andy Groneman. It is always a crowd pleaser. Everyone loves Mango Jalapeno Planked Salmon
Make the Mango and Jalapeño sauce earlier than you want to use it, I normally do it the night before and leave it in the fridge. The ingredients are
- Side of Salmon (Costco)
- 1 jar of Mango chutney ( I used Beerenburg chutney)
- 2 sliced Jalapeños
- 3 tblsp minced garlic
- 1 white onion
- 3 tblsp whole grain mustard
- Mad Hunky General Purpose Rub
- 1/3 cup of white wine for deglazing
- A couple of sprigs of Rosemary
- Salt and Pepper to taste
- Plank for the salmon
Start by sautéing the jalapeños and onion in oil until soft. Then add the garlic and cook for 4-5 mins.
Then deglaze the pan with the wine and reduced a little. Added the mustard and mango, then simmer for 20 mins, poured into a dish and place in the fridge once cool.
I bought a lovely side of salmon from Costco and trimmed the thin skirt, cut down to the plank and put aside to cook for the dog The salmon was placed on the plank that had been soaked for 3 hours. On top of the salmon I sprinkled some Mad Hunky GP then spread the sauce and added the rosemary.
On the Yoder, take out the heat management plate and crank it up to 450F (230C). Place the plank over the direct heat, after it starts to smoke, finish off with indirect cooking.
Alternatively you can cook this in the oven or even on a gas BBQ.
The Salmon was moved across onto indirect heat and once it reached 140F internal it was taken off and rested for 5 mins. Thats it, very simple but absolutely delicious.
With 2 Jalapeños it was quite hot, perfect for me but you could cut back if you don’t want it too hot.