Grilled Salmon Recipe with Mint Mango Salsa
Healthy, bright and flavor-packed grilled salmon fillets with fresh mint and mango salsa! Be sure to grab my tips for how to grill salmon perfectly every time. Not in the mood for salsa? Check out all the other options for what to serve along.
Servings: 4
Ingredients
For Salmon
- 4 salmon fillet pieces, skin on (about 6 ounces each)
- Kosher salt
For Marinade
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- 10 to 15 fresh mint leaves, chopped
- 5 garlic cloves, minced
- 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 mangoes diced
- 1/2 seedless English cucumber hot house cucumber, chopped
- 20 fresh mint leaves chopped
- 1/4 cup finely chopped red onion
- Juice of 1/2 lemon
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!
Video
Notes
- Do not over cook the salmon! Salmon is ready when it turns opaque pink and flakes easily at the touch of a fork. The internal temperature of cooked fish should be around 145 degrees F, but to be sure you don't overcook it, take the salmon fillets off the grill when the internal temperature reaches somewhere around 130 degrees F, then you can cover it for a couple minutes. It will continue to cook as it sits and the temp will rise.
- Other Side Options to Go with this Grilled Salmon: Grilled Brussels Sprouts, Mediterranean Grilled Zucchini, Fattoush Salad; Tzatziki sauce, and roasted garlic hummus
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Nutrition
Calories: 484.5kcal | Carbohydrates: 20.4g | Protein: 35.5g | Fat: 29.5g | Saturated Fat: 4.3g | Polyunsaturated Fat: 6.4g | Monounsaturated Fat: 17g | Cholesterol: 93.6mg | Sodium: 80.7mg | Potassium: 1145.9mg | Fiber: 2.9g | Sugar: 15g | Vitamin A: 1551.5IU | Vitamin C: 45.5mg | Calcium: 71mg | Iron: 2.5mg
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