Simple, bright, and herby grilled salmon recipe! A couple of small but important tips ensure your salmon is perfectly grilled every single time. And between the Mediterranean-style salmon marinade and the bold mint-mango salsa, this grilled salmon is next level DELICIOUS!
Be sure to check out the tips, step-by-step tutorial and ideas for what to serve along below!
One of the perks of living in Atlanta is that you can use the grill pretty much any time of the year. But even if the weather isn’t that great, I totally employ an indoor grill or griddle pan, no problem!
I get especially excited if I could fix my entire dinner right on the grill–usually some sort of a protein like chicken kabobs or Greek souvlaki + Mediterranean grilled vegetables or a simple grilled zucchini salad.
We’ve been doing more and more fish on the grill lately, and we found that one of the easiest things to grill is salmon (salmon kabobs are a hit, by the way!)
Today’s grilled salmon recipe, using salmon fillets, is another family favorite. Between the salmon marinade and the fresh mint-mango salsa, this salmon dinner is next-level delicious!
But I can’t take credit for this grilled salmon recipe entirely, my husband is really the grill master in the family. He employs a couple of simple, but important tricks to get the best grilled salmon every time! You’ll want to check them out.
How to Grill Salmon Perfectly Every Time
It goes without saying that when grilling fish, you should use a clean gas grill with generously-oiled grates. Two more tips for how to grill salmon:
1- If you grill your salmon on direct heat as we have in this recipe, you’ll want to use thicker salmon fillets with skin on. The skin holds the salmon together as it cooks over dry heat. The skin also imparts good flavor as it releases fat.
2- Cook salmon fillets, flesh-side down first over high direct heat (in other words, skin should be facing you.) The reason being is that, while salmon is raw, the flesh is still firm and there is less chance of it falling apart. Make sure you sear the flesh side first and do not disturb it or move it until some grill marks start to show.
Salmon fillets will begin to release a bit of their fat and a thin layer (closest to the heat) will turn opaque. That’s when you have permission to carefully turn the salmon fillets over to the skin side, then lower heat to medium and close the grill cover. At this point, the skin does it’s work holding the fish together while finishing over lower heat (another 2 to 5 minutes, depending on thickness of your salmon fillets.)
3- Remember not to overcook your salmon, you can always put it back on the grill if you really need to, but there is nothing you can do about over-cooked fish.
No surprise, the salmon marinade here begins with three Mediterranean suspects: extra virgin olive oil, lemon juice, and garlic.
To add brightness and impart more flavor, I like to mix in fresh herbs (in this case, mint) with favorite earthy spices like coriander and cumin. If time is of the essence, you can marinate the salmon for 20 minutes or so while you make the salsa and prepare the grill. But if you’re not in a rush, for even more flavor, leave the salmon in the fridge to marinate for 2 hours or so.
Here’s How to Make this Grilled Salmon Recipe:
1. Season salmon with kosher salt and black pepper and place in a dish (skin side down so that the flesh is facing you.) Mix the marinade ingredients together (extra virgin olive oil, lemon juice, mint, garlic, and spices).
Pour marinade over the fish evenly. If you have the time, cover and refrigerate for a couple of hours, otherwise, you can just set the fish aside for about 20 minutes to marinate, while you work on the salsa.
2. Mix mango salsa ingredients (diced mango, cucumbers, red onions, fresh mint and mango juice) and set aside. Heat a gas grill on high.
Pro Tip: 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.)
3. Place salmon fillets on hot grill flesh-side down first (like I mentioned earlier, this is important so that the salmon gets some nice grill marks, while the flesh is still firm.) Close the grill lid. Cook for 1 to 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.
4. When ready turn salmon over (I use a pair of tongs and a metal spatula to turn it over very carefully.)
Reduce heat to medium . Close the grill lid. Cook for another 2-5 minutes, depending on the thickness of the fillets. Salmon is ready when it is barely opaque throughout.
What to Serve with this Grilled Salmon Recipe
When I first started putting ingredients together for this salmon recipe, I was planning to use my Mediterranean homeamde tomato salsa, but I had a couple of ripe mangoes and decided to put them to good use in a bright mint and mango salsa creation! Either salsa option is absolutely fine to use on top of these grilled salmon fillets.
Not in the mood for salsa? You can do a number of other salads or sides to go along with this salmon.
More Recipes To Try
SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE!
Healthy, bright and flavor-packed grilled salmon fillets with fresh mint and mango salsa! Be sure to grab my tips above 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 this grilled salmon.
- 4 salmon fillet pieces, skin on (about 6 ounces each)
- Kosher salt
- 1/3 cup Private Reserve Greek 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
- 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 and Lebanese rice (or your favorite grain). You can serve mango salsa on top or on the side. See more side suggestions in recipe notes.
- Cook’s Tip: RESIST overcooking salmon, you can always place it back on the grill, but if overcooked, there is really nothing you can do about dry overcooked fish.
- Other Side Options to Go with this Grilled Salmon: Grilled Brussels Sprouts, Mediterranean Grilled Zucchini, Fattoush Salad; Tzatziki sauce, and roasted garlic hummus
- Recommended for this Recipe: Private Reserve Greek Extra Virgin Olive Oil (from organically grown and processed Koroneiki olives). SAVE! Try our Greek Olive Oil Bundle!
- Recommended for this Recipe from our all-natural and organic spice collections: coriander, cumin, and turmeric. SAVE! Try our Ultimate Mediterranean Spice Bundle or Create your own 6-pack or 3-pack of spices from our collections!
- Visit Our Shop
- Category: Fish
- Method: Grilled
- Cuisine: Mediterranean
Keywords: Grilled Salmon, Easy Grilled Salmon, Salmon Marinade
*Note: This post originally appeared on The Mediterranean Dish in July of 2018 and has recently been updated with new information and media for readers’ benefit. Enjoy!