Skip to content Skip to sidebar Skip to footer

Recipe: Minted Salmon

Very easy to make and gourmet-delicious. Throw it on the grill or pan-saute it.

Minted Salmon Ingredients

  • 1 bunch fresh mint, stems removed

  • 1 bunch flat-leaf parsley, stems removed

  • cup fresh lemon juice

  • 4 cloves garlic, peeled

  • 2 tablespoons honey

  • 2 tablespoons olive oil

  • 4 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 4 (6 ounce) salmon fillets

  • 2 tablespoons butter, melted

  • 1 lemon, thinly sliced

  • 4 small mint sprigs for garnish

How to Make Minted Salmon

  1. Preheat a grill for medium-high heat. Place the grill rack 5 inches from the heat source.

  2. In a blender or food processor combine the mint and parsley with the lemon juice, garlic, honey, olive oil, salt and pepper. Blend into a smooth paste. Spread the herb paste over the salmon fillets and allow to marinate for five minutes.

  3. Remove salmon from marinade, and discard remaining marinade. Lightly oil the grill, then grill salmon for 2 to 3 minutes on each side, or until fish flakes when tested with a fork.

  4. Brush the fillets with melted butter and garnish with lemon slices and mint sprigs before serving.

Minted Salmon Nutritions

  • Calories: 481.2 calories

  • Carbohydrate: 17.5 g

  • Cholesterol: 114.4 mg

  • Fat: 31.1 g

  • Fiber: 2.2 g

  • Protein: 35.2 g

  • SaturatedFat: 8.3 g

  • ServingSize:

  • Sodium: 2071.1 mg

  • Sugar: 9.5 g

  • TransFat:

  • UnsaturatedFat:

Minted Salmon Reviews

  • I personally love fresh mint, and was excited when I was recommended this recipe on the "Recipe Buzz". I followed the recipe exactly, however I wasnt very impressed. None of the mint flavor shone through, but maybe Im not used to the flavor of cooked mint. I usually use it fresh. I found it too salty as well. It was OK but I will try something else next time.

  • I am giving this fish a 4 on account of the family really did not care for it but I did.The mint was not very prominent, I added 2 bunches of fresh mint for 2 1/2 lbs of fish. I used cilantro instead of the parsley. It was easy and quick. I tought it tasted really good Thanks for an interesting take on salmon

  • I really enjoyed the mint flavor that came through here. I used a combination of pineapple mint and spearmint that I had growing in the garden.

  • This recipe will knock your socks off.I made this tonight and it was fantastic. It definitely is a keeper.I served it with steamed Green Beans and Mashed Potatoes.

  • This was a spectacular recipeI enjoyed it very much, and will be eating it again tonight

  • This made the most succulent salmon Ive had in a while. I used wild caught sockeye and marinated for about 3 hours before cooking on the grill. I was concerned that the mint might be overwhelming, but it just tasted herbal. This took quite a bit longer to grill than the recipe indicated, and I did not pull it off until it was looking a little overcooked (it was wonderfully moist and delicious). I did skip the brushing with butter - that would have added uneeded extra calories.

  • Delish I love this stuff

  • Pretty bland but ok.

  • My lovely wiferas very favorite. she says she first knew she loved me when I made this for her.

  • I followed the recipe exactly, and it was awesome.

  • Ive made it twice.The first time it was fantastic. The second time wasnt as great. I think it was the choice of honey. Making it again tonight

  • Absolutely Dlish I followed the recipe pretty much to the tee (except I dont measure, so there may have been a pinch more or less, but not by much) I did take into account previous reviews for more mint and not enough flavor, so I used more mint and more salt Oh, i also didnt use parsley, but only b/c I didnt have any on hans, but Im not really a big fan, so i prob would have skipped it anyway. I also dont have a grill or grill pan and hate pan searing (to much greasy cleanup) so I broiled it, 5 min, no flipping. Since I used the broiler, I put a small slab of butter on top of each filet to achieve a nice slightly charred glow I couldnt shovel it in fast enough This will totally be my go to, and Im so glad I have another use for mint THANK YOU FOR THIS RECIPE :-D I cant wait for leftovers tomorrow, people will be jealous.... ;-)

  • Excellent

  • Very good

  • This recipe makes a delicious flavorful salmon. Use half the amount of salt, though. I used the amount suggested and it was way too salty

  • Awesome salmon Followed the recipe exactly and it came out great.

  • We tried this recipe tonight. We used a skillet with non - stick cooking spray instead of grilling the salmon. The salmon came out moist and very flavorful. My husband especially enjoyed the carmelization of the herb mixture on the fish. We will definitely try this one again.

  • Very tasty. liked having other kind of cooking salmon. cooked it on the stove with high fire came out nice

  • Easy and delicious

  • Loved this recipe. Probably the best salmon Ive had. I did skip on the salt, and it didnt need any added afterward. I didnt have parsley, so I just doubled the mint

  • This was delicious, although as others noted, it wasnt very mint-y. I didnt have parsley so I only used mint, and I had no idea how much mint makes a "bunch". I cut the lemon juice in half but it still ended up as liquid with the bits of mint and garlic, which were enough to still coat the top of each piece. I marinated the salmon in the fridge for 1.5 hours and it was fine. Forgot about removing it from the marinade so we just baked it in the marinade. It was tender and juicy and flavorful. Next time Id use even less lemon juice; I think it had enough mint. Omitted the salt and butter as others recommended.

  • I made this because the mint would help my wifes stomach settle (chemo). I forgot the parsley so I subbed a cupped handful of herb de provence, and the same of basil. I blackened it and it melted in our mouths

  • Loved it.

  • I didnt care for this that much. To me, it was like eating salmon while having spearmint gum in your mouth. I would probably like it leaving the mint out.

  • I did not have mint and we hate salmon. That being said, I used cod and this was marvelous

  • Made paste and applied in morning. Marinated in fridge all day. Baked in oven (450* for 20 mins) on thin orange slices. Could really taste the mint throughout. We loved this.

Source: Minted Salmon All About Trends

Post a Comment for "Recipe: Minted Salmon"