Grilled Salmon with Tomato-Ginger Sauce Recipe

Name: Grilled Salmon with Tomato-Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large tomatoes; 1/3 cup plus 2 tablespoons chopped fresh cilantro; 2 tablespoons rice vinegar; 2 teaspoons grated peeled fresh ginger; Kosher salt and freshly ground pepper; 1 small head cauliflower (about 2 pounds), cut into florets (or 1 pound bagged florets); 1 1/4 teaspoons garam masala; 2 tablespoons unsalted butter, cut into pieces; 4 10 -ounce skin-on salmon steaks (preferably wild); Vegetable oil, for the grill; 2 pieces naan (or other flatbread)

Servings: persons

2 large tomatoes
1/3 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
Kosher salt and freshly ground pepper
1 small head cauliflower (about 2 pounds), cut into florets (or 1 pound bagged florets)
1 1/4 teaspoons garam masala
2 tablespoons unsalted butter, cut into pieces
4 10 -ounce skin-on salmon steaks (preferably wild)
Vegetable oil, for the grill
2 pieces naan (or other flatbread)

1
Preheat a grill to medium high.
2
Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins.
3
Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper.
4
Set aside.
5
Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper.
6
Fold the foil over the cauliflower and crimp the edges to seal and form a packet.
7
Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala.
8
Brush the grill grates with vegetable oil.
9
Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side.
10
Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side.
11
Transfer to a large plate.
12
Grill the naan until lightly toasted, about 1 minute per side; cut into wedges.
13
Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro.
14
Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan.
15
Photograph by Charles Masters

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large tomatoes, 1/3 cup plus 2 tablespoons chopped fresh cilantro, 2 tablespoons rice vinegar, 2 teaspoons grated peeled fresh ginger, and more.

Yes, Grilled Salmon with Tomato-Ginger Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Salmon with Tomato-Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions