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Tomato Basil Grilled Salmon

Tomato Basil Grilled Salmon bursts with rich flavor from tomato paste, garlic, olive oil, basil, thyme and lemon. The mango is a perfect garnish.

Tomato Basil Grilled Salmon with Mango

The sauce in this recipe is from Once Upon A Chef (with some tiny tweaks) and was originally used for grilled shrimp which I’m sure would be fantastic. It works beautifully with salmon too. In fact, I brought  the sauce to a potluck last weekend to use on steak and everyone loved it. And I think it would great on pasta too.

Marinating is optional. I’ve tried it with and without marinating and didn’t find a huge difference, especially if you have leftover sauce to serve with the salmon on the side.

I simply love the velvety richness of mango as a garnish. Pineapple would be a great substitute or you can leave it out altogether.

This recipe can be made in 22 minutes which makes it a perfect weeknight meal.  Don’t discount it for company though.  It has a lovely presentation with the mango and a sprinkle of chopped parsley or other herb. You can even make the sauce a day ahead if that works better for you.

Try serving the grilled salmon with Red Quinoa Salad, Roasted Bok Choy and Broccoli or Grilled Cauliflower.

Tailor It To Your Taste

  • Vary the “heat” by adding more or less red pepper flakes (or leaving them out).
  • The original sauce recipe used shallots. I used green onion as I didn’t have any.
  • Use pineapple instead of mango.
  • Make a mango salsa instead of using plain mango.  Or add a splash of lime to the mango.

No Grill?

  • Instead of grilling, roast the salmon at 425F for about 10-12 minutes (or approximately 10 minutes per inch of thickness).

Make Ahead Tomato Basil Grilled Salmon

  • The sauce can be made a day or two ahead or earlier in the day. The salmon can be made ahead as well to be served cold or at room temperature. I suggest dicing the mango closer to the time of serving.
Tomato Basil Grilled Salmon with Mango
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Tomato Basil Grilled Salmon Recipe

Tomato Basil Grilled Salmon bursts with rich flavor from tomato paste, garlic, olive oil, basil, thyme and lemon. The mango is a perfect garnish.
Prep Time12 mins
Cook Time10 mins
Total Time22 mins
Course: Main Course
Cuisine: American
Servings: 3
Author: Cheryl

Ingredients

  • 1.5 pound salmon fillets, skin on (2-3 fillets)
  • kosher salt and pepper
  • Garnish: finely diced ripe mango (and chopped parsley if desired) chopped pineapple can be used instead

Sauce/Marinade

  • 3 tablespoon tomato paste
  • 6 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 3 large garlic cloves, roughly chopped
  • 1 large green onion, roughly chopped
  • 1/4 cup packed fresh basil leaves
  • 1 tablespoon fresh thyme leaves (or 1 tsp dried)
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoon sugar
  • 1 teaspoon salt

Instructions

  • Preheat grill to medium high. (about 425-475F).
  • MAKE SAUCE: Place all sauce/marinade ingredients in a food processor and process on high until the sauce is smooth and thick.
  • PREPARE SALMON: Sprinkle salmon with salt and pepper. Spread about 1/3 of sauce on top and sides of salmon fillets, Optional: Let stand and marinate for 30-60 minutes.
  • GRILL SALMON: Spray tops of salmon well with oil to prevent sticking. For extra assurance, oil the grates using a paper towel dipped in oil (hold it with tongs). Place salmon, flesh side down and cook for 3 minutes with the lid down. Flip salmon over with a spatula and lower the heat if needed, trying to maintain it at 425F. Baste tops with a tablespoon of sauce. Grill for another 6-9 minutes depending on the thickness of the salmon. Don't overcook. It should be slightly dark pink in the middle for medium to medium rare. An instant thermometer should read 140F (it will increase to 145F with resting for 5 minutes).
  • SERVE: If removing skin, slip spatula between flesh and skin to lift salmon right off to a platter. Top with diced mango, sprinkle with chopped parsley and serve with remaining sauce on the side.

Notes

Make Ahead: The sauce can be made a day or two ahead or earlier in the day. The salmon can be made ahead as well to be served cold or at room temperature. I suggest dicing the mango closer to the time of serving.
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