Grilled Salmon with Indian Flavors and Fresh Mango Chutney
By America's Test KitchenPublished on September 15, 2011
Time
55 minutes
Yield
Serves 4
Ingredients
Marinade
2 tablespoons vegetable oil 2 tablespoons minced fresh ginger 1 ½ teaspoons ground cumin 1 ½ teaspoons ground coriander 1 ½ teaspoons table salt ¼ teaspoon cayenne pepperChutney
1 mango cut into ½-inch dice3 tablespoons lemon juice from 1 small lemon1 tablespoon chopped fresh cilantro leavesGrilled Salmon
vegetable oil for grill grate4 salmon fillets (center-cut), each 6 to 7 ounces and 1 ½ inches thickSalt and ground black pepperBefore You Begin
If your fillets are less than one and one-half inches thick, decrease the grilling time by roughly thirty seconds per side. If using a gas grill, heat it for ten minutes and then grill the salmon over direct heat for four to five minutes per side. To test fillets for doneness, either peek into the salmon with the tip of a small knife as described below or remove the salmon from the grill and squeeze both sides of the fillet gently with your fingertips (raw salmon is squishy; medium-rare salmon is firm, but not hard).
Instructions
- Mix vegetable oil, gingerroot, ground cumin, ground coriander, salt, and cayenne pepper together in shallow bowl; set aside.
- Mix mango, lemon juice, and cilantro in small bowl; set aside.
- Ignite enough charcoal briquettes or hardwood charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. Marinate salmon while coals are heating. Spread coals in single layer to make medium-hot fire (judge by holding outstretched hand 5 inches above coals for 4 seconds; if you cannot make it the full 4 seconds, fire is too hot). Position grill grate over fire and rub cooking area of grate with oil-dipped paper towel wad.
- Generously sprinkle each side of fillets with pepper. Place fillets in an oiled grill basket, if you like. Place fillets skin side down on grill grate; grill until skin shrinks and separates from flesh and turns black, 2 to 3 minutes. Flip fillets gently with long-handled tongs or spatula; grill until fillets are opaque throughout, yet translucent at very center when checked with point of paring knife, 3 to 4 minutes. Transfer to serving platter and serve with mango chutney.
for marinade
for chutney
Time
55 minutesYield
Serves 4Ingredients
Marinade
Chutney
Grilled Salmon
Ingredients
Marinade
Chutney
Grilled Salmon
Ingredients
Marinade
Chutney
Grilled Salmon
Why This Recipe Works
For a dependable grilled salmon recipe, we found the best overall cooking heat to be medium-high, which browned the fish without burning it and, more important, created the crust that would let us turn the salmon fairly easily. To detect doneness in our grilled salmon recipe, we found it best to pull the salmon off the grill occasionally and squeeze the sides of the fillet gently between our fingertips. Raw salmon is squishy, while medium-rare is firm but not hard. If you're stumped and want to be sure, cut into the fillet with a paring knife and look. Our last test involved a grill basket—a long-handled wire contraption shaped something like a sandwich press; the food sits inside it while cooking over the grill and can then be neatly retrieved by simply lifting the basket off the grill. The basket did eliminate the risk of breaking the fillet over the wider bars of the grill. Just be sure to oil the basket before grilling and to take the fish out of the basket as soon as it comes off the grill.
Before You Begin
If your fillets are less than one and one-half inches thick, decrease the grilling time by roughly thirty seconds per side. If using a gas grill, heat it for ten minutes and then grill the salmon over direct heat for four to five minutes per side. To test fillets for doneness, either peek into the salmon with the tip of a small knife as described below or remove the salmon from the grill and squeeze both sides of the fillet gently with your fingertips (raw salmon is squishy; medium-rare salmon is firm, but not hard).
Instructions
- Mix vegetable oil, gingerroot, ground cumin, ground coriander, salt, and cayenne pepper together in shallow bowl; set aside.
- Mix mango, lemon juice, and cilantro in small bowl; set aside.
- Ignite enough charcoal briquettes or hardwood charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. Marinate salmon while coals are heating. Spread coals in single layer to make medium-hot fire (judge by holding outstretched hand 5 inches above coals for 4 seconds; if you cannot make it the full 4 seconds, fire is too hot). Position grill grate over fire and rub cooking area of grate with oil-dipped paper towel wad.
- Generously sprinkle each side of fillets with pepper. Place fillets in an oiled grill basket, if you like. Place fillets skin side down on grill grate; grill until skin shrinks and separates from flesh and turns black, 2 to 3 minutes. Flip fillets gently with long-handled tongs or spatula; grill until fillets are opaque throughout, yet translucent at very center when checked with point of paring knife, 3 to 4 minutes. Transfer to serving platter and serve with mango chutney.
for marinade
for chutney
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