Grilled Salmon Mango Salsa (Printable)
Juicy grilled salmon with a vibrant mango avocado salsa, ideal for fresh, light dinners.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (6 oz each), skin-on
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon sea salt
07 - ¼ teaspoon black pepper
→ Mango Avocado Salsa
08 - 1 large ripe mango, diced
09 - 1 ripe avocado, diced
10 - ½ small red onion, finely chopped
11 - 1 small red bell pepper, diced
12 - 1 jalapeño pepper, seeded and minced (optional)
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons lime juice
15 - ¼ teaspoon sea salt
→ To Serve
16 - Lime wedges
# How-To Steps:
01 - In a small bowl, whisk together olive oil, lime juice, smoked paprika, garlic powder, sea salt, and black pepper. Pat the salmon fillets dry and evenly coat them with the marinade. Let rest for 10 minutes.
02 - In a medium bowl, gently combine diced mango, avocado, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and sea salt. Set aside.
03 - Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
04 - Place the salmon fillets skin-side down on the grill. Cook for 4 to 5 minutes per side until opaque and easily flaked with a fork.
05 - Transfer salmon to plates, top with a generous portion of mango avocado salsa, and serve with lime wedges.
# Expert Advice:
01 -
- It's ready in 32 minutes start to finish, which means you can feed four people something restaurant-quality on a random Tuesday.
- The salsa stays fresh and crisp even when it sits for a few minutes, so you're not racing against time in the kitchen.
- Salmon and mango are a flavor pairing that just works—bright, zesty, and somehow both comforting and exciting at once.
02 -
- Pat your salmon dry before it hits the grill—moisture is the enemy of a crispy skin and even cooking.
- Don't flip the salmon more than once; every flip risks it sticking and breaking apart, and it cooks perfectly with just one turn.
- Add your avocado to the salsa last, just before serving, so it stays bright green and creamy instead of turning gray and mushy.
03 -
- Use a fish spatula instead of a regular one—it's thinner and wider, so it slides under the salmon without tearing it.
- If you're worried about the salmon sticking, oil your grates well and make sure they're absolutely clean before you heat them up—rust and old food residue cause sticking faster than anything else.