Grilled Salmon Recipe with Mint Mango Salsa
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
8 mins
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Servings
4
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Calories
4845 kcal
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Cuisine
Mediterranean
Grilled Salmon Recipe with Mint Mango Salsa
Description
Grilled Salmon with Mint Mango Salsa combines juicy salmon fillets marinated in a fragrant mixture of olive oil, freshly chopped mint, garlic, and warm spices like coriander, cumin, and turmeric. The marinade imparts a cumin-forward aroma without overpowering the fish’s natural flavor. Grilling the salmon skin side down first ensures a nicely charred exterior and a moist interior. The mint mango salsa provides a cooling contrast, blending sweet mango chunks, crisp English cucumber without seeds, red onion, and fresh mint tossed in lemon juice.
This dish balances savory smoky notes from the grill with bright herbaceous and fruity flavors. It is ideal for serving as a main course alongside grilled vegetables or a fresh salad. Best eaten soon after cooking, the salmon should be pulled off the grill when it just turns opaque and flakes easily to avoid dryness.
To prevent sticking on the grill, oil the grates well before placing the fish. Allow the salmon to rest covered for a few minutes after cooking so residual heat finishes the cooking gently. The salsa can be made ahead and refrigerated to enhance flavors. This combination leverages fresh ingredients and straightforward grilling for a satisfying meal.
Ingredients
For Salmon
- 4 salmon fillet skin on (about 6 ounces each, pieces
- kosher salt
For Marinade
- 1/3 cup extra virgin olive oil
- lemon juice of 1
- 10 to 15 mint chopped, fresh leaves
- 5 garlic minced, cloves
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/2 tsp black pepper
- kosher salt a pinch
For Mint Mango Salsa
- 2 Mango diced
- 1/2 English cucumber hot house cucumber, chopped, seedless
- 20 mint leaf chopped, fresh
- 1/4 cup onion red, finely chopped
- lemon juice of half
Instructions
- Season salmon with kosher salt on both sides and place, flesh side up, in a casserole dish deep enough to hold the marinade (I used this dish).
- Make the marinade. In a bowl, add extra virgin olive oil, lemon juice, mint, garlic, spices, and salt. Whisk to combine.
- Pour marinade over the salmon and let sit in room temperature for 20 minutes (or, if you have the time, cover and refrigerate for 2 hours.)
- Meanwhile, make the mango salsa. In a bowl, add mangoes, cucumber, fresh mint, red onions, and lemon juice. Toss to combine. Set aside for now. (If you don't plan to eat for a few hours, cover salsa and refrigerate until ready to use.)
- Heat an outdoor gas grill on high (grill is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds). Make sure grates are generously oiled (this is important so that the salmon does not stick.)
- Arrange salmon fillets on hot grill, flesh side down first (this way, they'll get some nice grill marks while the fish is still firm.) Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. DO NOT move the salmon fillets until you are ready to turn them over.
- Look for grill marks on the fish, and where the fish is closest to the grill, you should see a small layer of opaque (cooked) flesh. Using tongs and a metal spatula, carefully turn the fish over so it is now skin-side down. Now, turn heat down to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon is ready when it is barely opaque throughout.
- Remove from the grill and serve with the mango salsa!
Notes
- Remove salmon from the grill when it reaches an internal temperature around 130°F to avoid overcooking; residual heat will finish cooking to 145°F as it rests.
- Generously oil grill grates before cooking to prevent the salmon from sticking and tearing.
- Make the mint mango salsa in advance and refrigerate to allow flavors to meld, but cover to prevent it from drying out.
- This grilled salmon pairs well with grilled Brussels sprouts, Mediterranean grilled zucchini, or fresh salads like fattoush.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4845 kcal
% Daily Value*
| Calories | 484.5kcal | 24% |
| Carbohydrates | 20.4g | 7% |
| Protein | 35.5g | 71% |
| Fat | 29.5g | 45% |
| Saturated Fat | 4.3g | 22% |
| Polyunsaturated Fat | 6.4g | 38% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 93.6mg | 31% |
| Sodium | 80.7mg | 3% |
| Potassium | 1145.9mg | 24% |
| Fiber | 2.9g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 1551.5IU | 31% |
| Vitamin C | 45.5mg | 51% |
| Calcium | 71mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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