Grilled Salmon with Mango Salsa is an easy summer dinner made with marinated salmon fillets, fresh mango, cucumber and mint, ready in under 30 minutes. Because the fish grills in eight minutes, this quick healthy recipe suits weeknight dinners, backyard cookouts or a light family supper.
Grilling the fillets flesh side down first is the step that decides the outcome, since raw salmon is firm and holds its shape. Oil the grates generously and leave the fish completely alone until grill marks form, so it releases cleanly instead of tearing apart.
This version leans on coriander, cumin and turmeric with fresh mint, which gives the marinade a Mediterranean warmth most grilled salmon skips entirely. The salsa swaps cilantro for fresh mint and adds crisp diced cucumber, so it stays cooling against the smoky grilled fish.
Grilled Salmon with Mango Salsa
Course: DinnerCuisine: American, MediterraneanDifficulty: Easy4
servings20
minutes8
minutes485
kcalSalmon fillets soak in olive oil, lemon juice, garlic and warm ground spices, then hit a hot grill for about eight minutes. A raw salsa of diced mango, cucumber, red onion and mint gets spooned over the top to finish each portion.
Ingredients
- For the Salmon:
4 salmon fillets, skin on (about 6 ounces each)
Kosher salt
- For the Marinade:
⅓ cup extra virgin olive oil
Juice of 1 lemon
10 to 15 fresh mint leaves, chopped
5 garlic cloves, minced
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ teaspoon black pepper
Kosher salt, a pinch
- For the Mint Mango Salsa:
2 mangoes, diced
½ seedless English cucumber, chopped
20 fresh mint leaves, chopped
¼ cup finely chopped red onion
Juice of ½ lemon
Directions
- Season the salmon:Sprinkle the fillets with kosher salt on both sides and place them flesh side up in a casserole dish deep enough to hold the marinade.
- Make the marinade:In a bowl, whisk together the olive oil, lemon juice, chopped mint, minced garlic, coriander, cumin, turmeric, black pepper and a pinch of salt.
- Marinate:Pour the marinade over the salmon and let it sit at room temperature for 20 minutes. For more flavor, cover and refrigerate for up to 2 hours. Do not marinate fish overnight.
- Make the mango salsa:In a bowl, combine the diced mangoes, cucumber, mint, red onion and lemon juice. Toss and set aside. Cover and refrigerate if you are not serving for a few hours.
- Heat the grill:Heat an outdoor gas grill on high. It is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds. Oil the grates generously so the salmon does not stick.
- Grill flesh side down:Arrange the fillets on the hot grill flesh side down and close the lid. Cook 1 to 3 minutes depending on thickness, and do not move the fillets until you are ready to turn them.
- Flip and finish:When grill marks appear and a thin layer of flesh nearest the heat turns opaque, use tongs and a metal spatula to turn the fish skin side down. Reduce heat to medium, close the lid and cook another 2 to 5 minutes, until the salmon is barely opaque throughout.
- Serve: Pull the fillets off the grill at about 130°F internal temperature, cover for a couple of minutes, then top with the mango salsa and serve.
FAQs
How do you pick a mango that is ripe enough for salsa?
Look for a mango that gives slightly when you press near the stem, the way a ripe avocado does. Color is unreliable, since some varieties stay green when ripe, so scent matters more than shade. A ripe mango smells sweet and fruity right at the stem end, and that is the one you want.
Why season the salmon with salt before pouring on the marinade?
Salting the fish first draws a little moisture to the surface, which then dissolves the salt and carries it into the flesh. That head start seasons the salmon all the way through rather than just coating the outside. Adding salt only to the marinade would leave the interior tasting flat, so the order matters.
Should you wipe the marinade off the salmon before it goes on the grill?
Let the excess drip off, but leave the herbs and spices clinging to the surface, since they form the crust that browns on the grates. Large chunks of raw garlic can scorch, so push those off with the back of a spoon. What stays behind is a thin coating, not a pool of oil.
Can you use skinless salmon fillets for this recipe?
Skinless fillets work, though they are far more likely to stick and break apart when you turn them. Oil the grates twice and consider grilling on a sheet of foil or a fish basket for insurance. You will also lose the fat that the skin renders as it cooks, so the finished fish comes out a bit drier.*
How do you keep the raw red onion from overpowering the salsa?
Soak the chopped red onion in cold water for about ten minutes, then drain it well before adding it. Cold water pulls out the sulfur compounds that make raw onion taste sharp, while the crunch stays intact. You can also cut the amount in half, since the mint and cucumber already carry the salsa.
