Grilled Salmon Quesadillas with Cucumber Salsa
Elevate your weeknight dinner game with these Grilled Salmon Quesadillas with Cucumber Salsa! This vibrant recipe combines smoky, spice-rubbed salmon fillets grilled to perfection with gooey Monterey Jack cheese, all sandwiched between crisp, golden tortillas. To bring it all together, each quesadilla is paired with a refreshing cucumber salsa bursting with juicy tomatoes, zesty lime, and a kick of jalapeño (optional for extra heat). The contrasting textures and bold flavors make this dish a crowd-pleasing favorite. Perfect for a quick 40-minute meal, these quesadillas are as easy to prepare as they are impressive to serve. Pair with sour cream for a creamy finishing touch! Keywords: grilled salmon quesadillas, cucumber salsa, easy weeknight dinner, salmon recipes, quesadilla recipes.
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Recipe Information
Ingredients
- 2 pieces (6-ounce each) Salmon fillet, skinless
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Large flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 1 cup Cucumber, diced
- 1 cup Tomatoes, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 1 piece (optional) Jalapeño, finely chopped
- 0.5 teaspoon Salt (for salsa)
- 1 tablespoon Fresh lime juice (for salsa)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, mix together olive oil, lime juice, cumin, smoked paprika, salt, and black pepper.
Brush both sides of the salmon fillets with the spice mixture.
Place the salmon on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for 5 minutes.
Using a fork, flake the cooked salmon into bite-sized pieces and set aside.
To prepare the cucumber salsa, combine the diced cucumber, tomatoes, red onion, cilantro, jalapeño (if using), salt, and lime juice in a medium bowl. Mix well and set aside.
Lay a tortilla on a clean work surface. Sprinkle 1/4 cup of shredded Monterey Jack cheese over half of the tortilla. Add a generous portion of flaked salmon on top of the cheese, then sprinkle another 1/4 cup of cheese over the salmon. Fold the tortilla in half to cover the filling.
Repeat the process with the remaining tortillas and fillings.
Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
Slice the quesadillas into wedges and serve warm with cucumber salsa on top or on the side, along with optional sour cream for dipping.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 5171 mg | 225% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 19.2 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 32.7 mcg | 163% | |
| Calcium | 1946 mg | 150% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3446 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
