Salmon with Thai Cucumber Relish


by: Umberto

It has been said again and again, but freshness really is the key to the flavor and texture of fish. Buy from a market where the inventory turns over every three days or even faster. The flesh should look bright and glistening. It should be firm and elastic to the touch, and it should smell like fresh seawater, not like fish. Whole fish should have red, moist gills and reflective skin.


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serves: 4

4 salmon steaks (5-7 ounces each and about 3/4 inch thick)

3 tablespoons dark sesame oil

Freshly ground black pepper


2 tablespoons fresh lime juice

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon granulated sugar

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh cilantro

1 teaspoon minced serrano chile

1/2 teaspoon minced garlic

1 cup finely chopped or thinly sliced seedless cucumber

Nutrition Facts
Salmon with Thai Cucumber Relish

Servings Per Recipe: 4

Amount per Serving

Calories: 408

  • Total Fat: 29.3 g
  •     Saturated Fat: 5.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 78 mg
  • Sodium: 689.4 mg
  • Total Carbs: 5.4 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 4 g
  • Protein: 29.9 g

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1.  To make the relish: In a medium bowl, whisk the relish ingredients except the cucumber. Add the cucumber, stir well, and allow to sit at room temperature for 15 minutes or as long as 4 hours.

2.  Lightly brush or spray the steaks all over with the oil. Season with pepper to taste. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once [make sure you leave the salmon grilling long enough on the first side so that it releases from the grate and is easy to turn]. Serve warm with the relish.

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