No-fail grilled salmon recipe with the perfect marinade! Juicy, flavor-packed salmon every time.

Salmon grilled and served on a plate with mango salad

One of the perks of living in Atlanta is that you can use the grill pretty much any time of the year.

We’ve been doing more and more fish on the grill lately, and we found that one of the best grilled fish options is salmon. Because it's oily and sturdy, salmon can stand up to heat very well.

Today's grilled salmon recipe is a family favorite, and between the salmon marinade and the fresh mint-mango salsa, it is next-level delicious!

Grilled salmon served on a large plate with mango salad

Don't skip the salmon marinade!

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, cover the salmon and let it marinate in the fridge for an hour or 2.

I do not recommend marinating fish overnight though, but an hour or two for a hefty fish like salmon will add flavor and help it remain tender as it cooks over direct dry heat.

How to Grill Salmon Perfectly Every Time!

I wrote an entire post on how to grill salmon with two different methods to follow (you should check it out when you have time). But a few tips are important to repeat here. Aside from marinating the salmon, which will make it delicious and moist, here are a few more tips to keep in mind when cooking salmon on the grill:

  • Start with high direct heat, then switch to medium heat.
  • Use thicker salmon fillets with the skin on! The skin holds the salmon together as it cooks over dry heat. The skin also imparts good flavor as it releases fat
  • Cook the salmon flesh-side down first (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 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 the work holding the fish together while finishing over lower heat (another 2 to 5 minutes, depending on thickness of your salmon fillets.)
  • Do not overcook your fish. No one likes dry salmon! And remember, 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.
Easy Grilled Salmon Recipe | The Mediterranean Dish. Learn how to grill salmon perfectly every single time. Plus, the perfect salmon marinade with fresh herbs and Mediterranean spices. The fresh mango salsa on top is optional but so worth trying. Recipe from #salmon #grilledsalmon #mediterraneanfood #mediterraneandiet #glutenfreerecipes

How long does salmon need to be on the grill?

Salmon will cook quickly on the grill over direct heat, so you'll want to keep a close eye on it. The cooking time will vary depending on how thick your fish is and the temperature you used. In this recipe, the salmon took me about 8 minutes in total. First the salmon will cook 1 to 3 minutes, flesh side down over direct heat, then it will finish cooking on the other side over medium heat for about 3 to 5 minutes.

How to make this grilled salmon recipe:

This easy recipe begins with marinating the salmon and then cooking it on the grill for 6 to 8 minutes! To serve, you'll top the grilled fish with my delicious mango salsa! I've included some photos to show you the steps, and feel free to refer to the full printable recipe just below:

  • Season and marinate the salmon.
    Season the fish with kosher salt and black pepper and place it a deep dish, skin side down so that the flesh is facing you. To make the marinade, mix the extra virgin olive oil, lemon juice, mint, garlic, and spices and pour all over the salmon. Let it sit briefly or, if you have the time, cover and refrigerate for a couple hours.

    Salmon fillets topped with marinade
  • Heat the grill and make the Mango Salsa
    Heat the grill to high, it's 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.)
    To make the salsa, in a bowl, mix together the diced mango, cucumbers, red onions, fresh mint, and lime juice
  • Grill the fish
    Place the 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.

    When ready, turn the salmon over (I use a pair of tongs and a metal spatula to turn it over very carefully). Reduce the heat to medium . Close the grill lid and cook for another 2-5 minutes, depending on the thickness of the fillets.

    Salmon is turned over with charred flesh side facing you

How do you know when it's ready?

You'll know your salmon is ready when it changes color from translucent red to an opaque pink. After it has cooked for 6 to 8 minutes on the grill, you can check the salmon for doneness by poking it gently--in the thickest part--with a sharp knife. It should begin to flake easily when it's done. 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.

Serve it with

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.

For salads and dips: Tabouli; Mediterranean Three Bean Salad; or this Mediterranean Mustard Potato Salad; Tzatziki; or Roasted Red Pepper Hummus

For sides: Grilled Brussels Sprouts; Baked Zucchini with Thyme and Parmesan;  Italian Roasted Vegetables; or Greek Lemon Rice

Grilled salmon with salmon salad served on a large plate

More salmon recipes to try:

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4.94 from 45 votes

Grilled Salmon Recipe with Mint Mango Salsa

The Mediterranean Dish
Grilled salmon served on a large plate with mango salad
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.
Prep – 20 minutes
Cook – 8 minutes
Serves – 4


For Salmon

  • 4 salmon fillet pieces, skin on (about 6 ounces each)
  • Kosher salt

For Marinade

  • 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 Mint Mango Salsa

  • 2 mangoes diced
  • ½ seedless English cucumber hot house cucumber, chopped
  • 20 fresh mint leaves chopped
  • ¼ cup finely chopped red onion
  • Juice of ½ 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!



  • 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 SaladTzatziki sauce, and roasted garlic hummus
  • Visit Our Shop


Calories: 235.6kcalCarbohydrates: 18.5gProtein: 1.5gSaturated Fat: 2.6gPolyunsaturated Fat: 2gMonounsaturated Fat: 13.4gSodium: 5mgPotassium: 249.1mgFiber: 2.7gSugar: 14.2gVitamin A: 1443.3IUVitamin C: 41.4mgCalcium: 43.8mgIron: 1mg
Tried this recipe?

*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!


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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Benita says:

    5 stars
    I made the grilled salmon and mango salsa last night. Marinating the fish made it very flavorful. The salsa was so refreshing. I made it with your Greek Lemon Rice recipe, tzatziki sauce (left over from my grilled lamb burgers the other night) and mixed grilled vegetables. Thanks for the wonderful recipes and suggestions of sides.

  2. Benita says:

    Hey Suzy, I plan to make the grilled salmon and mango salsa dish this evening, along with your Greek Lemon Rice recipe. What are your thoughts about adding some fresh diced pineapple to the mango salsa?

    By the way, this year I have transitioned me and my family into a better eating plan beginning with the Daniel Diet. We are now on and sticking to the Mediterranean Diet. Your recipes have helped me and my family transition well. Thank you for the flavorful and fresh ingredient recipes. It is also helping me to keep excess weight off and down (after having a baby at 45 🙂 ). Blessings to you.

    1. TMD Team says:

      Hi, Benita! I think pineapple would be a great addition to the mange salsa. Hope you gave it a try!

      That's so awesome that the transition to the Mediterranean Diet has been successful for you and your family! We're honored to hear that our recipes have played a positive role in this journey. To your joy and your health!

  3. Jacki says:

    5 stars
    This was excellent summer salmon recipe (though I need to get better at flipping it on the grill, luckily I only lost a small corner!)

    1. TMD Team says:

      Practice makes perfect :).

  4. Josée says:

    5 stars
    So fresh!!!

  5. Deborah says:

    5 stars
    What a super easy and fresh salmon dish. Mangos are my favorite and the mint just adds the right flavor. Paired it with your zucchini sticks and herb jasmine rice. It's a family favorite now!

    Thank you and keep posting such amazing recipes. Truly appreciate it 🙂

    1. TMD Team says:

      Awww! Thanks, Deborah!

  6. Cathy says:

    5 stars
    I haven’t made this in awhile and am now wondering why not? This is super easy to prepare ahead on a hot summer day. I also paired it with the Mint Lemonade (which I love). Thank you for great recipes with detailed instructions to turn a mediocre cook into an amazing cook!

    1. Suzy says:

      You are so sweet, Cathy! Thank you!

  7. MaryAnn says:

    Can you marinade the salmon for more than 2 hours? how much longer? I was so excited to try the recipe that I marinaded the salmon at lunch.

    1. Suzy says:

      Hi, MaryAnn, You may be able to go a tad longer than 2 hours, but you have to be careful. If you marinade too long in a mixture with lemon juice, it will begin to break down the fish and make it mushy.

  8. Andrew Bryson says:

    I made this tonight and it's wonderful! My wife has issues with raw onions so I had to give them a quick softening and thought, hmm, the salsa might be good warmed up, so I added the mango,cucumber and mint mixture to the onions once they were softened and gave it a stir for about 3-4 minutes while the salmon finished. The warm salsa was amazing over the salmon. In adding this to my collection of recipes for guests. 👍🏻👏🏻😋

    1. Suzy says:

      Thanks, Andrew!

  9. Linda says:

    5 stars
    My family absolutely loved this grilled salmon with mint mango. My kids, who usually don't like fish, were looking for seconds. It is fairly simple to make and doesn't take much time. Thank you for making this available. I look forward to trying the other recipes. 🙂

    1. Suzy says:

      Thanks so much, Linda!

  10. Rick says:

    5 stars
    I did make this and it was fantastic I will make this again.

    1. Suzy says:

      Thanks so much, Rick!

  11. Lin says:

    I made this dish and it was a hit with my boys. My picky youngest ate the salmon without a fight. Yay. Also made the basil pesto and started following you on Instagram

    1. Suzy says:

      Wonderful! Thank, Lin!

  12. kate says:

    5 stars
    Whoa! That salmon is delish, but the mango salsa takes the whole thing to another level. Got my kids to clean their plates (and they aren't huge fish fans).

  13. Griselda Ugarte says:

    5 stars
    Hi Suzy, I would give it 10 stars if I could!! Not only bright and color but delicious as well. What’s the best way to reheat leftover salmon?

    1. Suzy says:

      So glad you enjoyed this, Griselda! When reheating leftover salmon, it's best to do so "low and slow"... at a low heat on the stovetop or in the oven until it is gently heated through.

  14. Barbara says:

    I’m not a big fan of mint. What could I use in its place?

    1. Suzy says:

      Hi, Barbara! I would simply omit it here.