Grilled Salmon with Mango Salsa
Perfectly grilled salmon fillets paired with a vibrant, juicy mango salsa — this dish balances smoky, rich fish with bright, citrusy, and herbaceous notes. It’s healthy, light, and bursting with Mediterranean sunshine and tropical flair.
Time Overview
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each, skin on or off)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cumin
Zest and juice of 1 lemon
Salt & black pepper, to taste
For the Mango Salsa:
1 large ripe mango, diced
½ red bell pepper, finely chopped
¼ red onion, finely chopped
1 small jalapeno or red chili, finely chopped (optional, for heat)
Juice of 1 lime
2 tbsp chopped fresh cilantro or mint
Salt, to taste
Optional Garnish:
Extra lime wedges
Extra chopped herbs
Avocado slices or microgreens
Instructions
Prepare the Mango Salsa:
In a bowl, combine diced mango, red pepper, onion, chili, lime juice, and herbs.
Mix well and season with salt.
Let sit for at least 10 minutes to allow flavors to meld.
2. Marinate the Salmon
Pat salmon dry with paper towels.
In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, lemon zest & juice, salt, and pepper.
Rub mixture over salmon fillets. Let sit for 10–15 minutes at room temp.
3. Grill the Salmon
Preheat grill or grill pan over medium-high heat. Oil grates or pan lightly.
Grill salmon skin-side down for 4–5 minutes.
Flip and cook another 3–4 minutes until just opaque and flakes easily.
Remove and rest for a few minutes.
4. Assemble and Serve
Plate each salmon fillet.
Top generously with mango salsa.
Garnish with lime wedges and extra herbs if desired.
Serve with rice, couscous, quinoa, or a crisp green salad.
Notes
You can roast or pan-sear the salmon if grilling isn’t an option.
Use ripe but firm mango for best texture in salsa.
Skin-on salmon helps hold the fillet together on the grill.
Tips
Add diced avocado to salsa for extra richness.
For smoky depth, char the mango or red pepper slightly before dicing.
Pair with a chilled glass of white wine or citrusy spritzer.
Frequently Asked Questions
Q: Can I use frozen salmon?
A: Yes — thaw fully and pat dry before marinating.
Q: What can I substitute for mango?
A: Try pineapple, peach, or papaya for similar sweetness and texture.
Q: Is this gluten-free?
A: Yes — just ensure spices are certified GF if sensitive.
Nutritional Information
Calories: ~420
Protein: 34g
Carbs: 12g
Fat: 26g
Fiber: 2g
Sugar: 9g
Sodium: ~350mg