Lake Norman Magazine

July 13, 2012

Can't take the heat? Get out of the kitchen!

With this grilled salmon recipe, you are sure to enjoy a cool, refreshing and clean tasting meal, despite the hot summer temperatures.

With temperatures already soaring over 100 degrees this summer, everyone is finding ways to try and stay cool. A big, hot, heavy meal is the last thing that we want to consume at anytime during the sweltering heat.

Although grilling outside can be a little uncomfortable, it is a great way to keep your kitchen cool. Grill something that takes little time to cook, such as steaks, chicken and fish to limit your time out at the grill. Keep portions small and accompany your quick-grilled proteins with cool, refreshing condiments and side dishes.

This grilled salmon recipe is one of my absolute favorites to eat and to serve to guests on a hot summer day. The slightly-sweet tang of pomegranate molasses combined with the acidity of orange juice and spicy hot splash of chipotle puree coats this salmon perfectly. The mango salsa tops it with perfect freshness and sends the salmon off to another dimension.

Give this a try rain, sleet or shine; you are sure to make it a cool, refreshing and clean tasting part of your summer for years to come.

Grilled Salmon with Pomegranate Chipotle Glaze and Mango Salsa


4-4/6 ounce salmon filets, skin off
Canola oil, to drizzle
Kosher salt, to taste
Black pepper, to taste
3 tablespoons pomegranate molasses
1/2 each, orange, juice of
1 teaspoon chipotle puree, canned chipotle peppers in adobo, puree in blender


1 each, roma tomato, cored, deseeded and fine dice
1 cup mango, peeled, cored and fine dice
1 each, serrano/jalapeno pepper, stem removed, deseeded and fine diced
1 each, green onion, green top sliced thin
1 tablespoon cilantro, chopped
1 each, lime, juice of about ½
Kosher salt, to taste
Cayenne pepper, to taste


1. Combine tomato, mango, serrano/jalapeno, onion, cilantro, lime juice.

2. Season with salt/pepper and set aside.

3. Preheat grill to medium high heat for direct and indirect heat grilling.

4. Brush salmon with oil and season with salt/pepper.

5. For glaze, whisk together pomegranate molasses, orange juice and chipotle puree until well combined.

6. Place salmon on direct heat side of grill, flesh side down.

7. Grill for 2-3 minutes or until fish releases it’s self from the grill grates.

8. Flip and place on top rack over indirect heat side and brush with glaze and close lid.

9. Brush with glaze every minute or so until cooked to desired temperature, about another 5-7 minutes.

10. Remove from grill. Place on individual plates or on a serving platter.

11. Top with salsa and serve.

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