Grilled Salmon with Mango Salsa

Perfectly grilled salmon fillets topped with a fresh, vibrant mango salsa. A healthy and delicious dinner ready in under 30 minutes.

Prep
15 min
Cook
12 min
Servings
4
Calories
360
Difficulty
Easy
Cuisine
American
Grilled Salmon with Mango Salsa - Dinner recipe

Ingredients

  • • 4 salmon fillets (6 oz each)
  • • 2 tablespoons olive oil
  • • 1 teaspoon cumin
  • • Salt and pepper
  • • 2 ripe mangos, diced
  • • 1/2 red onion, finely diced
  • • 1 jalapeño, seeded and minced
  • • 1/4 cup fresh cilantro, chopped
  • • Juice of 2 limes
  • • 1/4 teaspoon salt

Instructions

  1. Step 1: Combine mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Refrigerate while preparing salmon.
  2. Step 2: Pat salmon dry and brush with olive oil. Season with cumin, salt, and pepper.
  3. Step 3: Preheat grill to medium-high heat. Oil the grates to prevent sticking.
  4. Step 4: Grill salmon skin-side down for 4-5 minutes. Flip and cook 3-4 more minutes until fish flakes easily.
  5. Step 5: Let salmon rest for 2 minutes. Top generously with mango salsa.
  6. Step 6: Serve with rice and grilled vegetables for a complete meal.

👨‍🍳 Chef's Notes

💡 Pro Tips

  • • Make the mango salsa at least 15 minutes ahead — the lime juice gently softens the onion and the flavours meld.
  • • Oil the grill grates generously with a folded paper towel dipped in vegetable oil to prevent the skin from tearing on the flip.
  • • Salmon is done when it turns opaque two-thirds of the way up the fillet and flakes easily at the thickest point.
  • • A thin spatula (fish spatula) is the best tool for flipping salmon without it breaking apart.

🔄 Variations

  • • Swap mango for fresh pineapple or papaya for a different tropical twist.
  • • For a sheet-pan version, roast the salmon at 425°F for 12–15 minutes — no grill required.
  • • Try the mango salsa on grilled shrimp skewers or grilled chicken thighs for a crowd-pleasing variation.

📦 Storage

Salmon is best eaten immediately. Leftover salmon keeps refrigerated for up to 2 days; flake over a salad or rice bowl rather than reheating. Mango salsa is best the day it's made but will keep for 1 day covered in the fridge.

🍽️ Serving Suggestions

  • • Serve over cilantro-lime rice or coconut jasmine rice to complement the tropical salsa.
  • • Grilled corn on the cob and a simple avocado salad complete the plate.
  • • A chilled glass of Sauvignon Blanc or a light rosé is an ideal wine pairing.