Picante Blackberry Cedar Salmon with Cilantro Lime

One of my favorite grilled fish recipes for summer BBQ!

- Matt Stout

Consumers Financial Company Picante Blackberry Cedar Salmon with Cilantro Lime


  • 2 salmon fillets, skin on
  • 1 cedar plank (or fencing wood)
  • 1/2 c. blackberry preserves
  • 1 c. orange juice
  • 3 tb. brown sugar
  • 1 tb. Sriracha
  • garlic powder
  • salt & pepper to taste
  • 1/2 lime, juiced
  • 1/4 c. cilantro, chopped
  • 1/2 c. mayonnaise
  • garlic powder


Soak cedar plank in water for 1 hour or more. Prepare charcoal for a medium heat. Mix preserves, oj, brown sugar, and Sriracha in saucepan. Bring to a boil, stirring constantly until sauce thickens. Set salmon skin down on the plank and coat with a generous amount of garlic powder, salt, and pepper. Place plank on the hot grill, then coat the salmon with the blackberry glaze. Reapply every 5 minutes until fat rises from the salmon and the meat is flaky.


Mix the last three ingredients to make an aioli and serve with a dollop on each fillet.
Great with coconut risotto.