Grilled Salmon with Cucumber Mango Salsa Recipe

Grilled Salmon with Cucumber Mango Salsa Recipe

How To Make Grilled Salmon with Cucumber Mango Salsa

Grilled salmon is a classic dish with so many versions. For this recipe, a cucumber mango salsa is included for a refreshing taste.

Preparation: 15 minutes
Grill Time: 8 minutes
Total: 23 minutes



For the Salmon:

  • 6ozsalmon portions,skin on
  • 1zest from lime
  • ½juice from lime
  • 1tspkosher salt
  • 2tspolive oil
  • ¼tspground aleppo pepper,or chili powder

For the Cucumber Salsa:

  • 1cucumber,(5 to 6 inch)
  • 1mango
  • ½cuppacked cilantro
  • ¼cupred onion,minced
  • juice from half a lime
  • 1large garlic clove,minced
  • ½jalapeno pepper,seeded and minced
  • ½tspkosher salt


  1. Set up a two-zone grilling method, with one side of the grill hotter than the other.

  2. In a small bowl, combine lime zest and juice from half of the lime, salt, olive oil, and chili pepper. Brush some oil on the skin side of the salmon. Then brush the lime mixture on the flesh side of the salmon.


  1. Peel the cucumber, then slice it in half lengthwise. Use a spoon and drag it from one end of the cucumber to the other to remove the seeds.

  2. Place the cucumber flat side down, and cut into thin strips about the width of a pencil, then cross-cut them into small dice.

  3. For the mango, peel and slice the halves off from the center seed, cut into thin strips, then cross-cut into small dice.

  4. Add the cucumber and mango to a medium bowl, then add the cilantro, red onion, juice from the remaining half lime, minced garlic clove, jalapeño pepper, and salt. Toss to combine.

  5. Use grilling tongs, dip a wad of folded paper towels in vegetable oil. Rub it on the grill grates, both the hot and cooler sides.

  6. Place the salmon on the hot side of the grill flesh side down, and skin side to the sky. Close the lid and cook the salmon for 1 to 3 minutes, depending on how thick your fillets are.

  7. Lift the lid, and, using tongs and spatula, carefully slide the spatula under the salmon while holding it with the tongs and place the salmon skin-side down on the cooler side of the grill.

  8. Grill for 2 to 5 minutes, depending on how thick your fillets are.

  9. Transfer the salmon to the clean platter, give the pico a quick stir, and spoon some over each portion.


  • Calories: 194.92kcal
  • Fat: 8.53g
  • Saturated Fat: 1.74g
  • Monounsaturated Fat: 3.39g
  • Polyunsaturated Fat: 2.03g
  • Carbohydrates: 23.11g
  • Fiber: 3.72g
  • Sugar: 14.26g
  • Protein: 10.54g
  • Cholesterol: 23.39mg
  • Sodium: 646.06mg
  • Calcium: 51.52mg
  • Potassium: 503.71mg
  • Iron: 0.97mg
  • Vitamin A: 60.48µg
  • Vitamin C: 55.15mg
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