Grilled Salmon with Charred Citrus Relish
May 10th, 2023A Fresh, Citrusy Relish Is the Key to This Simple Grilled Salmon Recipe
This recipe for grilled salmon is all about its simple but spunky sauce — a citrusy and fresh relish made from grilled orange and lemon. This bright, colorful dish is easy to make but just special enough to prepare for a cookout, allowing you to enjoy both the process of cooking something fun and the pleasure of kicking back to enjoy a great meal.
The heat of the grill (or cast-iron grill pan!) takes the edges off the acidity of the citrus, enhancing the sweetness of the fruit. Cooking the orange and lemon until charred also allows their sugars to caramelize, bringing loads of complexity to the finished relish. A handful of chopped mint finishes the dish with a herbaceous pop of flavor.
For more grilled salmon recipe inspiration, check out these recipes:
Grilled Salmon Escabeche with Charred Scallions
Summer Salad with Grilled Salmon and Mango
Moroccan Grilled Sockeye Salmon
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
Grilled Salmon with Charred Citrus Relish
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
12 minutes
Total time
22 minutes
Yield
2 servings
Ingredients
- 2 (6-ounce) portions Sockeye Salmon or Coho Salmon
- 1 lemon, ½-inch slices
- 1 orange, ½-inch slices
- ⅓ cup plus 1 tablespoon extra-virgin olive oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 garlic clove
- Salt and freshly ground black pepper
- 1 tablespoon fresh mint, roughly chopped for garnish
Instructions
1. Heat a grill or grill pan to medium-high heat.
2. Meanwhile, toss lemon and orange slices with 1 tablespoon olive oil. When grill is sizzling hot, arrange citrus slices on grates and grill until charred and slightly softened, about 2 to 3 minutes per side.
3. Transfer charred citrus to a blender with remaining olive oil, rice wine vinegar, honey, garlic, 1 teaspoon of salt, and black pepper. Pulse until mixture is thick, then taste and adjust seasoning as needed. Set aside.
4. Pat salmon fillets dry with a clean kitchen towel or paper towel. Season to taste, then lightly brush both sides with oil. Carefully place salmon skin-side down onto grill and cook for about 2 to 3 minutes, or until fillet releases easily from the grates with the help of a fish spatula. Flip and grill remaining side for about 2 to 3 minutes depending on thickness of fillet, or until center of fillet registers at 125F on an instant-read thermometer for medium-rare doneness.
5. Transfer to a serving platter. Garnish with citrus relish and chopped mint, then enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
