Print

Salmon with Mango Salsa Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

Delicious grilled salmon filets served with a fresh and vibrant mango salsa, combining tangy lime, creamy avocado, and a hint of spice for a perfectly balanced and flavorful meal. This recipe highlights simple marination and grilling techniques, ideal for a quick, healthy, and impressive dinner.

Ingredients

Salmon and Marinade

  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon maple syrup or brown sugar
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • 2 cloves crushed garlic (or 1 teaspoon garlic powder)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons Tajin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 4 salmon filets (4-6 ounces each)

Mango Salsa

  • 1 large ripe avocado (pitted and diced)
  • 1 large mango (diced)
  • 1/2 red bell pepper (diced small)
  • 2 tablespoons finely chopped cilantro
  • 1/2 jalapeño (seeded and minced)
  • 1/4 cup finely diced red onion
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1/2 teaspoon kosher salt (plus more to taste)

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together soy sauce, olive oil, maple syrup, lime juice, garlic, and spices including Tajin, paprika, chili powder, and 1/2 teaspoon kosher salt. This flavorful mixture will infuse the salmon with a perfect balance of savory, sweet, and spicy notes.
  2. Marinate the Salmon: Add the salmon filets to the marinade, tossing to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to overnight to allow the flavors to penetrate the fish.
  3. Prepare the Mango Salsa: While the salmon marinates, dice the avocado, mango, red bell pepper, and finely chop cilantro, jalapeño, and red onion. Place all salsa ingredients in a bowl, drizzle with fresh lime juice, and sprinkle 1/2 teaspoon kosher salt. Toss gently to combine. Adjust lime juice and salt to taste.
  4. Preheat the Grill: Clean the grill grates thoroughly and oil them using a folded kitchen towel soaked in olive oil or a paper towel dipped in oil, held with tongs. Heat your grill to medium-high, about 400-450°F, ensuring a hot surface for perfect grill marks and cooking.
  5. Grill the Salmon: Remove the salmon from the marinade, shaking off any excess to prevent flare-ups. Discard leftover marinade. Place the salmon skin-side-down on the grill grates. Grill for 7-9 minutes total, flipping halfway through cooking. Monitor the grill marks and temperature carefully; if they darken too fast, turn the salmon back to skin-side down to finish cooking. The ideal internal temperature is 135-140°F, which will rise to 145°F as it rests for a medium-rare doneness.
  6. Alternative Baking Method: For baking, preheat the oven to 400°F. Line a baking sheet with parchment paper. Remove salmon from marinade, discard the marinade, and place filets on the sheet. Bake for 12-15 minutes or until internal temperature reaches 135-140°F.
  7. Serve: Immediately plate the grilled or baked salmon alongside the fresh mango salsa. Serve with coconut rice if desired for a complete meal.

Notes

  • Note 1: Tajin is a Mexican chili-lime seasoning that adds great flavor and mild heat; it can be substituted with chili powder and a squeeze of lime if unavailable.
  • Note 2: Use fresh salmon filets with skin on for best grilling results and moisture retention.
  • Marinating for at least 20 minutes enhances flavor but marinating overnight can deepen the taste; do not exceed 24 hours to avoid texture degradation.
  • Use a food thermometer for perfect doneness, as grilling times vary with thickness and grill temperature.
  • For a milder salsa, remove all jalapeño seeds, or omit jalapeño altogether.
  • To prevent sticking on the grill, ensure grates are well cleaned and oiled before cooking.

Find it online: https://cookedbygrace.com/salmon-with-mango-salsa-recipe/