I love this mojito salmon because of it’s whimsical theme, but even more so for it’s ultra-fresh deliciousness. Rum, lime, mint, garlic in the marinade. The fish picks up that bright sweetness while it grills. The peppers get diced and cooked down with some of the marinade until they’re soft and glossy. Poblanos for sweetness, bell pepper for body, jalapeño for kick. It’s pretty much a warm salsa that you spoon over the fish while everything’s hot. The mint stays green and sharp against all that char and smoke from the grill.
Serve it with rice or good bread, something to soak up the pepper juices. It’s vibrant and a little silly in the best way.
How to Make Mojito Salmon
1) Make the base marinade
In a large bowl, whisk together the rum, coconut cream, garlic, jalapeño, salt, and black pepper. 
2) Turn it into a pepper-heavy marinade
Stir in the poblano peppers, bell peppers, zucchini, and red onion. Add the cilantro, mint, lime juice, and olive oil. You want a loose, chunky mixture.
3) Marinate the salmon (and reserve the clean half)
Place the salmon in a shallow dish or zip-top bag. Pour half the marinade over the salmon and turn to coat. Cover and refrigerate at least 2 hours, ideally overnight.
Keep the other half separate (this is what becomes your cooked relish).
4) Grill the salmon
Heat a grill to medium-high (about 400°F / 200°C). Remove salmon from marinade and pat dry. Grill 4–5 minutes per side, until just cooked through. Rest 2 minutes.
5) Cook the reserved marinade into a warm relish
Heat a skillet over medium heat. Add the reserved marinade and cook 5–6 minutes, stirring, until the vegetables soften and the liquid reduces slightly.
6) Serve
Spoon the warm pepper relish over the salmon. Finish with chopped mint and lime wedges.
Recipe Notes
Do not use the marinade that touched raw salmon as a sauce. Reserve half from the start.
Patting the salmon dry reduces sticking and flare-ups.
If the pan relish tightens too much, loosen it with a squeeze of lime.
No grill? Use a grill pan or cast iron and keep the heat at medium-high.
FAQ
Does the rum cook off?
Yes, especially once the reserved mixture is cooked. You’ll get aroma, not a boozy sauce.
Can I skip the rum?
Yes. Replace it with water plus an extra tablespoon of lime juice. It won’t be the same, but it still works.
Mojito Salmon with Vibrant Pepper Salsa
- Total Time: 31 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Zesty lime and rum marinade, vibrant pepper salsa, and fresh mint make this salmon a standout dish. Serve with steamed rice, making it a perfect weeknight dinner.
Ingredients
- ⅓ cup rum, dark or gold
- 2 tbsp coconut cream
- 6 garlic cloves, minced
- 1 jalapeño, minced
- 1 tsp salt
- freshly ground black pepper
- 2 poblano peppers, seeded and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small zucchini or yellow squash, diced
- 1/2 red onion, diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh mint, chopped
- juice of 1 lime
- 2 tbsp olive oil
- 2 lb salmon fillet, cut into 4 portions
- ⅓ cup mint leaves, chopped
- lime wedges, for serving
Instructions
- Whisk together rum, coconut cream, garlic, jalapeño, salt, and black pepper in a large bowl.
- Stir in poblano peppers, red bell pepper, yellow bell pepper, zucchini, and red onion.
- Add cilantro, mint, lime juice, and olive oil and stir to form a chunky marinade.
- Place salmon in a shallow dish or zip-top bag and pour over half the marinade; turn to coat.
- Cover and refrigerate at least 2 hours, ideally overnight.
- Reserve the remaining marinade separately for cooking.
- Preheat a grill to medium-high heat (about 400°F / 200°C).
- Remove salmon from marinade and pat dry.
- Grill salmon 4–5 minutes per side, until just cooked through; rest 2 minutes.
- Heat a skillet over medium heat and add the reserved marinade.
- Cook 5–6 minutes, stirring, until vegetables soften and liquid reduces slightly.
- Serve salmon topped with the warm pepper relish.
- Finish with chopped mint and serve with lime wedges.
Notes
- The sautéed vegetable relish doubles as both a sauce and side.
- Use a mix of colorful bell peppers for visual appeal and sweetness.
- If grilling outdoors, brush the salmon with a little olive oil to prevent sticking.
- Add a splash of rum or lime juice to the pan sauce for a quick glaze before serving.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Cuban-Inspired
Nutrition
- Serving Size: 6 ounces
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 80
If you liked this you are going to love these favorite salmon recipes:
Baked Salmon with Basil Chimichurri and Crispy Thyme Fries
Broiled Salmon with Balsamic Butter Sauce
Roasted Asparagus Salad with Smoked Salmon and Poached Eggs
Tito’s Vodka-Cured Salmon: A Better Gravlax Recipe
Frequently Asked Questions
What type of peppers should I use in the salsa?
You should use poblano peppers for sweetness, bell peppers for body, and jalapeño for a kick.
How long should I marinate the salmon?
Marinate the salmon for at least 2 hours, but ideally overnight for the best flavor.
What should I do with the reserved marinade?
The reserved marinade is cooked down to create a warm salsa that you spoon over the grilled salmon.
What a fun idea!! Love it!
As someone who loves both salmon and mojitos, I fully endorse this recipe :-D