Grilled Salmon With Mango Relish

salmon filets
olive oil
chile powder spice mix
red onion
juice of one lime
black pepper
chicken broth
finely chopped carrot
finely chopped parsley


Here’s the salmon filets. Our local fishmonger had wild-caught, so we got that, even though it was more expensive than the farmed salmon. Dunno why, but the orange color is paler than the farmed salmon.


Mix plenty of chile powder and salt with olive oil to make a paste to coat the filets.


Allow them to marinate in the fridge for at least a few hours.


Grill the fuckers. Bring chicken stock with a little parsley and carrot to a boil and salt to taste.


This is the mango relish I made a few hours ahead and refrigerated. It is chopped mango, onion, and cilantro, with the juice of one lime and salt/pepper to taste.


To cook the couscous, add it to the boiling stock, stir well, remove from heat, cover, and allow to sit for at least five minutes. Then fluff with a fork.


This shitte was fucken tasty, especially the crispy brown skin!


  1. Trebuchet says

    The wild-caught is paler than the farmed because they add colorants to the feed for the farmed ones to give them that color. Not exactly artificial, as I recall, something made from shrimp shells.

  2. Al Dente says

    Thanks for the idea. I’m going to do marinated salmon tonight except my marinade is 1/2 cup brown sugar, 4 tbsp melted butter, 3 tbsp soy sauce, juice of one lemon, and 1/2 cup white wine. Marinade the salmon for at least an hour but preferably for five or six hours. Discard the marinade and grill the salmon. Serve with whatever strikes your fancy.

  3. says

    Salmon gets its pink colour from two molecules called astaxanthin and canthaxanthin. They’re in the family of carotenoids (of which the most common molecule comes from carrots). As Trebuchet mentioned, carotenoids in seafood most often come from crustaceans like shrimp. So farmed salmon is usually fed a prescribed amount of the carotenoids in order to make their colour more regular. Wild salmons colour will vary depending on how much access they have to crustaceans (and how healthy those crustaceans are).

  4. M can help you with that. says

    You want more vividly red-fleshed salmon? Buy sockeye.

    Atlantic salmon is one species in one genus (and usually farmed); Pacific salmon is (in the US) five* species in a different genus (and, unless you’re deliberately buying horridly-unsustainable Canadian garbage, wild-caught). Wild-caught Pacific salmon varies in color based on both diet and species. Pink/humpback and silver/coho tend to be lighter (along with chum/keta/dog/silverbrite), red/sockeye/blueback tends to have a more intense color, king/chinook somewhere in-between. Sure, they’re all salmon, but they’re definitely different creatures.

    *One Asian/West Pacific species and steelhead trout are also in the same genus

  5. mario berettini says

    I tried your recipe today but used monkfish (Lophius piscatorius). It was excellent!.

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