Salmon with Strawberry, Cucumber, and Mint Relish

cuisine American
difficulty Moderate
season Year Round
serves 6 to 8


3 to 4 pound side wild salmon 1 English cucumber seeded and finely chopped 1 scallion, thinly sliced (white and light green parts only) 2 tablespoons fresh mint, sliced into thin ribbons 3 to 4 tablespoons seasoned rice wine vinegar 2 cups fresh strawberries, hulled and finely diced


  1. In a small bowl, toss the cucumber, scallion, mint, and vinegar together. Cover and chill for 1 to 2 hours. Just before serving, stir in the strawberries.
  2. To make the barbecue sauce, melt the butter and garlic in a small saucepan over low heat. Stir in the honey, soy sauce, and lemon juice. Cook for 2 minutes and set aside.
  3. Prepare a charcoal or gas grill. Brush the salmon with the barbecue sauce and place on a well-oiled grilling rack. If preparing a side of salmon, there is no need to turn it. If grilling steaks or filets, grill 4 to 5 minutes per side. The fish is best just barely cooked through with a general rule of 10 minutes of grilling time for every one inch of thickness.
  4. Remove the salmon from the grill and baste the fish generously with the barbecue sauce. Place the fish on a serving platter and serve with the fruit relish.