The Food Matters Project: Grilled Salmon with Cucumber + Sweet Onion Salsa

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“This salmon is so unbelievably delicious, I would pay for it in a restaurant!” Whenever you hear your family uttering these words in the midst of a meal, you know you have an incredible dish.

It’s Food Matters Project Monday and this week our host, Sarah from Food and Frederick, chose “Mexican-Style Fruit Salad with Grilled or Broiled Fish (page 439)“.

When it comes to fresh fish, you can’t beat living in Seattle – especially for Salmon. I kept it simple and clean by picking up freshly caught Wild Salmon and seasoned it with only kosher salt and freshly ground black pepper. The Salsa is what puts it over the top!

The salsa combines seedless cucumber, Texas 1015 Onion, a bit of mint, a bit of cilantro, some lime juice and a Serrano chile. Even though Serrano chilies are hotter than jalapeno, the heat is balanced out by the cucumber, herbs and lime.  The salsa is mild/medium at best so don’t get scared off!

Simple high quality ingredients coming together to create an easy and delicious weeknight dinner. There is no question this is going to be a summer staple in our house!

Some side dish ideas:

3-Ingredient Grilled Asparagus * Toasted Garlic and Parsley Quinoa * Crispy Roasted Brussels Sprouts * Perfect Roasted Cauliflower


5.0 from 2 reviews
The Food Matters Project: Grilled Salmon with Cucumber + Sweet Onion Salsa
4 Points Plus Per Serving -- Serves 4 -- Individual Serving is ¼ cooking Salmon (without skin) and ¼ cucumber salsa
Serves: 4
  • 1 pound wild sockeye or coho salmon fillet, bones removed
  • kosher salt and freshly ground black pepper
  • ½ english (seedless) cucumber, peeled and finely chopped (approximately 1 heaping cup)
  • ½ cup finely chopped sweet onion
  • 2 tablespoons finely chopped cilantro leaves
  • 1 tablespoon finely chopped mint leaves
  • 1 whole serrano chile, stem removed and finely chopped (including seeds)
  • 1 teaspoon olive oil or avodado oil
  • 1 lime, juiced
  • ¼ + ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  1. Season salmon with kosher salt and freshly ground black pepper. Set aside.
  2. Peel cucumber and cut into thin strips, proceed to finely chop.
  3. Toss into a bowl along with chopped onion, cilantro, mint and serrano chile. Add oil, lime juice, salt and pepper. Toss to coat and refrigerate until ready to serve.
  4. I used a (water soaked) hickory board to grill my salmon fillet. If you are putting the salmon directly on the grill, oil the skin and cook skin side down with lid closed. You don't have to worry about the added oil since you are not eating the skin anyway. As for cooking times, it depends on how thick your fish is. A general rule is 10 minutes per 1" of thickness. See Notes section for a great grilling chart guide and link!
  5. Serve and Enjoy!

Curious about what the other Food Matters Project members made this week? Click here to check out the recipes!

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  1. Scott says

    5 stars for the salsa! You’re right it really is a great one. Had it over coho just like you did. Some asparagus on the side and it was a great meal. I could have eaten more, easily!

  2. Tammy says

    thank you very much for the link. The temperature they say ranges from 350 to 450. Do you personally have a suggestion as to what temperature I should use? 350 to 450 is a pretty wide range. Thanks, Tammy

    • EverydayMaven says

      Yes, I like to cook low and slow when it comes to baking Salmon. Putting thickness and total cooking time aside, I would do 375 and then 10 min for every 1″ of thickness. :)

  3. Tammy says

    You mentioned the possibility of making it in the oven, but I didn’t see any instructions for doing that. Could you please suggest oven temperature and how long to cook? Thank you.

    • EverydayMaven says

      Keely this will convert you! Just make sure you get the absolute best quality Salmon you can find!

    • EverydayMaven says

      I know what you mean. That is one of the things I love about The FMProject – always pushing us to taste/cook new things :)

    • EverydayMaven says

      Sure! I love salmon and it’s so nice to have a new favorite way – I think it will take me a while to get sick of this :)

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