Salmon Recipe and for the Primo Ceramic Charcoal Grill


Salmon grilled on a cedar plank with the Primo Ceramic Charcoal Grill. 

This simple salmon recipe with mango salsa is a healthy and tasty meal in any season.  Paired with a Pinot Noir from Willamette Valley and you've got a winning combination, especially when it is prepared on the Primo ceramic charcoal grill.

Step One:  Soak the cedar plank in water for 20 minutes.  Season the Salmon with lime juice and Gone Fishin seasoning. 

Step Two: Prepare the Salsa-Mango

  1. Red onion (1/4c)
  2. Olive Oil (1/2 c),
  3. Lime Juice( I lime ), 
  4. Cilantro (1/2c chopped)
  5. Golden Berries sliced in half (5-10)           

Prepare the Primo

Open the top and bottom vents on the Primo grill
  1. Insert the Primo natural lump charcoal in the bottom of the ceramic liner
  2. Ignite the charcoal with the Electric Fire Starter and wait until the coals are white hot
  3. Close the vents half way and place one heat deflector on one side of the grill above the coals
  4. Place the salmon on the cedar plank above the heat deflector.  Cook skin side down for 5-6 minutes
    The cooking time is dependent on the thickness and the fatty content of the salmon. Leaner types of salmon, like Sockeye salmon, require less cooking time.  A grilling thermometer is a good tool to have because it will give you the internal temperature while the salmon cooks eliminating the need to open the grill lid during cooking. Farm raised salmon is usually more fatty and will require a longer cooking time. We used a farmed raised salmon from Whole Foods for the recipe. You will be looking for a firm and slightly pink interior. The salmon should be opaque and moist.
  5. After around 6 minutes of cooking time on the cedar plank, take the salmon off the plank and place it directly on top of the grill grate and directly over the heat.  Grill for 30 seconds. Flip and repeat on the opposite side.
  6. Dress the salmon with the mango salsa and enjoy with a Pinot Noir from Willamette Valley.





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