4.9 from 90 votes
Grilled Salmon Recipe with Mint Mango Salsa
This grilled salmon recipe features salmon fillets marinated in a spiced blend of olive oil, lemon juice, fresh mint, garlic, coriander, cumin, and turmeric. The fish is grilled skin side down to develop a charred crust while retaining moisture. The accompanying mint mango salsa adds a fresh, fruity brightness with diced mango, seedless cucumber, red onion, and mint tossed in lemon juice. Together, the salmon’s smoky, herby profile complements the salsa’s crisp, tangy qualities. It’s a practical choice for a flavorful main dish balanced with a vibrant side salsa.
Prep Time
20 mins
Cook Time
8 mins
Servings:
4
Calories:
4845 kcal
Cuisine:
Mediterranean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 4845
% 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.