There's nothing quite like the delightful pairing of zesty, juicy salmon with a fresh, vibrant salsa. This grilled salmon with cucumber mango salsa recipe is the perfect combination of smoky, rich fish with fruity, tangy salsa. It's a dish that's not only filled with a host of beneficial nutrients but also bursting with flavor, making it ideal for a light dinner or a special occasion.
Photos of Grilled Salmon with Cucumber Mango Salsa Recipe
The key components of this recipe are salmon, cucumber, mango, and aleppo pepper. Salmon is a commonly found ingredient, known for its rich, buttery flavor and excellent source of omega-3 fatty acids. Cucumbers and mangoes are easily available in any supermarket, however, ensure that the mangoes are ripe to get the sweet, tangy flavor for the salsa. On the other hand, aleppo pepper might not be in everyone's pantry. It's a type of chili pepper that adds mild heat and a hint of fruitiness to dishes, so you could find it in the spice section of a supermarket or a specialty food store.
Ingredients for Grilled Salmon with Cucumber Mango Salsa
Salmon portions: High in omega-3 fatty acids, they provide a rich, buttery base for this dish.
Lime: Its zest and juice add a tangy flavor that balances the richness of the salmon.
Kosher salt: Enhances the natural flavors of the other ingredients.
Olive oil: Helps to evenly distribute the heat in the grilling process.
Aleppo pepper: Gives a mild heat and a hint of fruitiness to the dish.
Cucumber: Adds a cool, refreshing crunch to the salsa.
Mango: Brings a sweet, tangy flavor that complements the salmon perfectly.
Cilantro: Its fresh, citrusy taste brightens up the salsa.
Red onion: Provides a sharp, slightly sweet flavor.
Garlic clove: Gives a pungent, savory depth to the salsa.
Jalapeno pepper: Adds a spicy kick to the salsa.
One reader, Kristin Avalos says:
This grilled salmon with cucumber mango salsa recipe is a game-changer! The combination of flavors is simply divine. The salmon was perfectly grilled and the salsa added a refreshing and zesty touch. It's a must-try for anyone who loves a healthy and delicious meal.
Techniques Required for Grilling Salmon
Prepare the grill: Clean the grill grates and set up a two-zone grilling method with one side hotter than the other. For gas grills, set one side to medium-high heat and the other to medium. For charcoal grills, pile the briquettes higher on one side than the other, ensuring about 3 inches of space between the briquettes and the grill grates.
Prepare the salmon: Combine lime zest, lime juice, salt, olive oil, and chili pepper in a small bowl. Brush the skin side of the salmon with oil, then brush the lime mixture on the flesh side. Refrigerate while preparing the salsa.
Make the salsa: Peel and deseed the cucumber, then dice it. Peel and dice the mango. Combine the cucumber, mango, cilantro, red onion, lime juice, minced garlic, jalapeño pepper, and salt in a medium bowl. Toss to combine.
Grill the salmon: Oil the grill grates and place the salmon on the hot side of the grill, flesh side down. Grill for 1-3 minutes, then move the salmon to the cooler side of the grill, skin-side down. Grill for 2-5 minutes until the salmon flakes easily and is slightly opaque in the center.
Top with salsa and serve: Transfer the grilled salmon to a clean platter and spoon the prepared salsa over each portion.
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.
Serves:
Ingredients
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
Instructions
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Set up a two-zone grilling method, with one side of the grill hotter than the other.
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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.
Salsa:
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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.
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Place the cucumber flat side down, and cut into thin strips about the width of a pencil, then cross-cut them into small dice.
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For the mango, peel and slice the halves off from the center seed, cut into thin strips, then cross-cut into small dice.
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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.
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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.
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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.
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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.
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Grill for 2 to 5 minutes, depending on how thick your fillets are.
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Transfer the salmon to the clean platter, give the pico a quick stir, and spoon some over each portion.
Nutrition
- 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
Pro Tip for Perfectly Grilled Salmon
When grilling salmon, it's important to monitor the heat closely. Salmon can easily overcook and become dry. To avoid this, use the two-zone grilling method. Start by searing the salmon on the hotter side of the grill to lock in the juices and create a crispy exterior. Then, move it to the cooler side to gently finish cooking. This method ensures a perfectly cooked, juicy salmon every time. Also, remember to oil the grill grates before placing the salmon to prevent it from sticking.
Time-Saving Tips for Making This Recipe
Prep ahead: Marinate the salmon and prepare the salsa a day in advance to save time on the day of cooking.
Grill in batches: If you're cooking for a large group, grill the salmon in batches to ensure even cooking and to save time.
Invest in quality tools: Quality grilling tools such as a good spatula and tongs can make the grilling process more efficient.
Use pre-cut ingredients: Consider using pre-cut mango and pre-diced onions to cut down on prep time.
Organize your workspace: Before you start cooking, organize your ingredients and tools to streamline the cooking process.
Multi-task: While the salmon is marinating, use that time to prepare the salsa and preheat the grill.
Substitute Ingredients For Grilled Salmon with Cucumber Mango Salsa Recipe
salmon - Substitute with arctic char: Arctic char is a sustainable alternative to salmon with a similar flavor and texture, making it a great substitute for this recipe.
lime - Substitute with lemon: Lemon can be used as a substitute for lime to provide a similar citrusy flavor and acidity to the dish.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, offering a mild flavor and high smoke point for grilling.
aleppo pepper - Substitute with smoked paprika: Smoked paprika can be used as a substitute for aleppo pepper, adding a smoky flavor to the dish.
cucumber - Substitute with zucchini: Zucchini can be used as a substitute for cucumber in the salsa, providing a similar crunchy texture and mild flavor.
mango - Substitute with pineapple: Pineapple can be used as a substitute for mango, offering a sweet and tangy flavor to the salsa.
cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley can be used as a substitute for cilantro, providing a fresh and herbaceous flavor to the salsa.
red onion - Substitute with shallot: Shallot can be used as a substitute for red onion, offering a milder and sweeter flavor to the salsa.
jalapeno pepper - Substitute with serrano pepper: Serrano pepper can be used as a substitute for jalapeno, providing a similar level of heat and flavor to the salsa.
garlic clove - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient option with a milder flavor.
kosher salt - Substitute with Himalayan pink salt: Himalayan pink salt can be used as a substitute for kosher salt, offering a unique mineral-rich flavor to the dish.
Plating Ideas for a Delightful Presentation
Elevate the salmon: Place the grilled salmon portion on the plate with a slight angle to create visual interest and height.
Artfully arrange the cucumber mango salsa: Use a ring mold to neatly place the vibrant cucumber mango salsa beside the salmon, creating a visually appealing contrast of colors.
Garnish with microgreens: Sprinkle delicate microgreens over the dish to add a pop of color and a touch of freshness.
Drizzle with a balsamic reduction: Create an elegant drizzle of balsamic reduction on the plate to add a sophisticated touch to the dish.
Use a minimalist plating style: Embrace a minimalist approach to plating, allowing the vibrant colors and textures of the dish to take center stage.
Storing and Freezing Grilled Salmon Leftovers
- Storing leftovers: if you have any leftover grilled salmon or cucumber mango salsa, store them separately in airtight containers in the refrigerator. The salmon will keep for up to 3 days, while the salsa will stay fresh for up to 2 days.
- Freezing the salmon: you can freeze the cooked salmon for longer storage. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or resealable bag. Label the container with the date and freeze for up to 2 months. When ready to eat, thaw the salmon in the refrigerator overnight before reheating.
- Reheating instructions: to reheat the grilled salmon, preheat your oven to 275°F (135°C). Place the salmon on a baking sheet lined with parchment paper and cover it loosely with foil. Bake for about 15 minutes, or until the salmon is heated through. Alternatively, you can reheat the salmon in a skillet over medium-low heat, adding a splash of water or olive oil to prevent it from drying out.
- Serving suggestions: while the cucumber mango salsa is best enjoyed fresh, you can still serve it with the reheated salmon for a delicious meal. If you have any leftover salsa, it also makes a great topping for tacos, salads, or as a dip for tortilla chips.
How To Reheat Leftover Grilled Salmon
Preheat your oven to 275°F (135°C). Place the leftover grilled salmon on a baking sheet lined with parchment paper or aluminum foil. Brush the salmon with a little olive oil or melted butter to prevent it from drying out. Bake for 10-15 minutes, or until the salmon reaches an internal temperature of 130°F (54°C).
For a quicker option, you can use the microwave. Place the salmon on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power (50%) for 1-2 minutes, or until heated through. Be careful not to overheat, as this can cause the salmon to become dry and rubbery.
If you have a sous vide machine, you can reheat the salmon using this method for the best results. Place the salmon in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set the sous vide water bath to 130°F (54°C) and submerge the bag with the salmon. Reheat for 15-20 minutes, or until the salmon is warmed through.
To reheat the cucumber mango salsa, simply remove it from the refrigerator and let it come to room temperature. If you prefer it slightly warmed, you can microwave it for 15-20 seconds, stirring halfway through.
If you have a toaster oven, you can use it to reheat the salmon. Preheat the toaster oven to 275°F (135°C) and place the salmon on a small baking sheet or piece of aluminum foil. Brush with a little olive oil or melted butter, and heat for 5-7 minutes, or until warmed through.
Interesting Trivia About Grilled Salmon
Salmon is an excellent source of high-quality protein, omega-3 fatty acids, and essential nutrients such as vitamin B12 and selenium. It is also a heart-healthy food that can help lower the risk of heart disease and improve overall cardiovascular health.
Is Making Grilled Salmon at Home Cost-Effective?
This grilled salmon with cucumber mango salsa recipe is moderately cost-effective for a household. The key ingredients, such as salmon and mango, can be pricier, but the dish's overall cost is balanced by the use of common pantry items. The vibrant flavors and nutritional value make it a worthwhile investment. On a scale of 1-10, this recipe earns an 8 for its taste, health benefits, and versatility. The approximate cost for a household of 4 people is around $25-$30, making it a reasonable choice for a special yet budget-friendly meal.
Is This Grilled Salmon Recipe Healthy?
This grilled salmon with cucumber mango salsa recipe is a healthy and nutritious dish. Here's why:
- Salmon is an excellent source of omega-3 fatty acids, which are essential for heart and brain health. It's also rich in protein, vitamins D and B12, and minerals like selenium and potassium.
- The salsa is packed with fresh vegetables and fruits, providing a good amount of dietary fiber, vitamins, and antioxidants. Cucumbers are low in calories and high in water content, while mangoes are rich in vitamin C and beta-carotene.
- The recipe uses minimal added fat, with just a small amount of olive oil for brushing the salmon. The majority of the flavor comes from fresh ingredients like lime, cilantro, and jalapeño.
- Grilling is a healthy cooking method that requires little to no added fat, and it helps to retain the nutrients in the food.
To make this recipe even healthier, consider the following suggestions:
- Choose wild-caught salmon instead of farmed, as it tends to have a better omega-3 to omega-6 ratio and lower levels of contaminants.
- Use a whole-grain or gluten-free alternative to serve alongside the salmon, such as quinoa, brown rice, or a leafy green salad.
- Experiment with different herbs and spices in the salsa to add more flavor and nutritional benefits. For example, you could add fresh mint, basil, or a pinch of turmeric.
- If you're watching your sodium intake, reduce the amount of salt used in the recipe or opt for a low-sodium alternative.
Editor's Opinion on This Grilled Salmon Dish
This grilled salmon with cucumber mango salsa recipe is a delightful combination of flavors and textures. The zesty lime and Aleppo pepper marinade infuses the salmon with a burst of citrusy heat, while the refreshing cucumber mango salsa adds a sweet and tangy contrast. The grilling method ensures a perfectly cooked, flaky salmon with a crispy skin. The vibrant colors and fresh ingredients make this dish a feast for the eyes and the palate. It's a wonderful choice for a light and flavorful summer meal.
Enhance Your Grilled Salmon with Cucumber Mango Salsa Recipe with These Unique Side Dishes:
Similar Grilled Fish Recipes to Try
Appetizer and Dessert Pairings for This Salmon Dish
Why trust this Grilled Salmon with Cucumber Mango Salsa Recipe:
This recipe offers a delightful combination of flavors and textures, showcasing the freshness of salmon and the vibrant sweetness of mango. The use of lime zest and juice, along with aleppo pepper, adds a zesty kick to the salmon, while the cucumber and cilantro in the salsa provide a refreshing and crisp contrast. With carefully balanced seasonings and a thoughtful grilling technique, this dish promises a harmonious blend of flavors and a delightful dining experience.
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