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.
Once brine has cooled, place salmon in a casserole dish, sprinkle black peppercorns over it, and pour the brine over it.
Preheat the grill to 425°F.
Prepare the salsa as the grill is preheating by combining the tomatoes, peaches, bell pepper, onion, and minced serrano pepper. Toss to combine.
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.
Once the grill is preheated, remove the salmon from the brine and pat dry. Discard the black peppercorns.
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.
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.
Pick fresh cilantro leaves from the stems and toss them into the salsa right before serving.
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.
• 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.