Grilled salmon fillet with cilantro-mint salsa and coleslaw
Grilled salmon is hard to beat when the skin turns perfectly crisp and the inside stays buttery soft. In this recipe, the rich salmon is balanced with a fresh cilantro-mint salsa and a crunchy sesame coleslaw with lime and ginger. Bright, smoky, and full of contrast, it’s the kind of BBQ dish that feels both relaxed and impressive.
Season both sides of the salmon with salt and set aside.
Make the salsa by roughly blending the garlic, capers, mustard, and lime juice with an immersion blender or mortar and pestle. Add the cilantro and mint, then drizzle in olive oil until the sauce becomes pourable. Season with salt and pepper.
For the coleslaw, toast the sesame seeds in a dry skillet over direct heat until golden brown. Let cool.
Mix the mayonnaise with the grated ginger, soy sauce, and lime juice. Toss the cabbage with the dressing and mix in the sesame seeds and cilantro.
Lightly brush both sides of the salmon fillets with oil.
Place the salmon skin-side down over the direct heat section of the BBQ. Do not move the fish. After 3–5 minutes, once the skin has developed a nice roasted color, flip the salmon and continue cooking for about 3 minutes over indirect heat.
Remove from the BBQ and cover loosely with aluminum foil. Let rest for 3–5 minutes so the salmon stays warm but not overcooked.
Serve the salmon with the salsa and coleslaw.
