15 minutes
Cook Time
30 minutes
Cooking Level


  • For the tomato and peach salsa:
  • 1 dry pint Pure Flavor® Organic Juno® Bites Red Grape Tomatoes, halved
  • 1 Pure Flavor® Organic Red Sweet Bell Pepper, diced
  • 1 ½ cup frozen peaches, thawed
  • ¼ cup red onion, diced
  • ¼ cup fresh cilantro
  • 1 serrano pepper, mined
  • 2 tbsp fresh lime juice
  • 1 tbsp brown sugar
  • 2 tsp chili powder
  • For the salmon ingredients:
  • 1.5 lb Alaskan salmon fillet
  • 4 cups water
  • 3/8 cup coconut sugar
  • 3/8 cup salt
  • 1 tbsp black peppercorns
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1 cedar plank, pre-soaked
  • Salt and pepper, to taste


Step 1

Prepare the brine for the salmon by bringing 1 quart of water to a boil, add in the coconut sugar and salt, stir to dissolve, and allow to cool to room temperature.

Step 2

Once brine has cooled, place salmon in a casserole dish, sprinkle black peppercorns over it, and pour the brine over it.

Step 3

Preheat the grill to 425°F.

Step 4

Prepare the salsa as the grill is preheating by combining the tomatoes, peaches, bell pepper, onion, and minced serrano pepper. Toss to combine.

Step 5

In a small bowl, combine the fresh lime juice, brown sugar, and chili powder. Pour over the prepared salsa ingredients and stir. Store in the fridge until ready to serve.

Step 6

Once the grill is preheated, remove the salmon from the brine and pat dry. Discard the black peppercorns.

Step 7

Place the salmon on the cedar plank, sprinkle with salt and pepper, then layer fresh lemon and orange slices across the length of the fish.

Step 8

Grill the salmon on the cedar plank at 425°F for 25 – 30 minutes until it reaches an internal temp of at least 125°F.

Step 9

Pick fresh cilantro leaves from the stems and toss them into the salsa right before serving.

Step 10

Once the salmon has reached your desired internal temp, place it on a serving plate and top with the Tomato and Peach Salsa. Serve with additional salsa on the side.

Pro Tip

• Fresh peaches may be used in substitute for frozen, you’ll need about 3.
• For more intense flavor, let salmon rest in the fridge for at least 4 hours to overnight. If you prefer your salmon more medium-well, add about 5 more minutes to the cooking time.

Recipe created by Amber Bogardus

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