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Grilled Salmon With Cucumber Mango Salsa
Grilled Salmon With Cucumber Mango Salsa
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Prep Time:
15 minutes
Total Time:
23 minutes
Grilled salmon with lime chili rub topped with cucumber mango salsa = Summer on a plate!
Ingredients:
  • For the salmon:
  • 4 (6 ounce) salmon portions, skin on
  • Zest from 1 lime
  • Juice from 1/2 lime
  • 1/4 teaspoon ground Aleppo pepper or chili powder
  • For the cucumber salsa:
  • 1 (5- to 6-inch) cucumber
  • 1 mango
  • 1/2 cup packed cilantro
  • 1/4 cup minced red onion
  • Juice from half a lime
  • 1 large garlic clove, minced
  • 1/2 jalapeño pepper, seeded and minced
  • 1/2 teaspoon kosher salt
Instructions:
  • Get the grill ready by ensuring the grates are clean and having your grilling spatula, tongs, and a clean platter nearby. Create a two-zone grilling setup, 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, stack more briquettes on one side, leaving 3 inches of space between the briquettes and the grates.
  • For the salmon marinade, mix lime zest, juice from half a lime, salt, olive oil, and chili pepper in a bowl. Brush olive oil on the skin side, then apply the lime mixture evenly on the flesh side. Chill in the fridge as you make the salsa.
  • Prepare the salsa: Peel and de-seed the cucumber, then cut it into small dice. Do the same with the mango. Combine the diced cucumber and mango in a bowl with cilantro, red onion, lime juice, garlic, jalapeño, and salt. Mix well.
  • Prepare the grill: Coat grill grates with oil using paper towels. Grill salmon skin-side down on the hot side, then flip to the cooler side. Grill until flaky and slightly opaque in the center, about 1-3 minutes on each side depending on thickness.
  • Place the salmon on a clean platter, stir the pico de gallo, and generously spoon it over each piece of salmon before serving.

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