Go Back
+ servings
Tomato Basil Grilled Salmon with Mango
Print Recipe Pin
5 from 4 votes

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 (change as needed): 3
Author: Cheryl


  • 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


  • 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


  • 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.


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.