Grilled Salmon with Mango Salsa
A delightful dish brimming with vibrant flavors, this grilled salmon is complemented by a refreshing mango salsa, making it a perfect summer-inspired meal.
Ingredients
For the Salmon
- 4 pieces salmon filets, fresh and succulent (4-6 ounces each)
- 2 tablespoons soy sauce or coconut aminos for a savory depth
- 1 tablespoon maple syrup or brown sugar to enhance sweetness
- 2 tablespoons olive oil rich and flavorful
- 2 tablespoons lime juice (about 1 lime) for a zesty kick
- 2 cloves crushed garlic (or 1 teaspoon garlic powder) for aromatic warmth
- 1/2 teaspoon kosher salt to balance flavors
- 2 teaspoons Tajin adding a smoky edge
- 1 teaspoon paprika for color and depth
- 1 teaspoon chili powder with a hint of heat
For the Mango Salsa
- 1 large avocado diced creamy and smooth
- 1 large mango diced sweet and juicy
- 1/2 cup red bell pepper diced small for crunch
- 2 tablespoons finely chopped cilantro adding freshness
- 1/2 piece jalapeño seeded and minced for a little zing
- 1/4 cup finely diced red onion contributing crispness
- 2 tablespoons fresh lime juice (about 1 lime) for salsa brightness
- 1/2 teaspoon kosher salt or more to taste for seasoning
Instructions
Preparation
- In a large bowl, whisk together soy sauce, olive oil, maple syrup, lime juice, crushed garlic, and spices to create the marinade.
- Marinate the salmon in this mixture for at least 20 minutes in the fridge for deeper flavor, preferably overnight.
- While the salmon marinates, prepare the mango salsa by combining diced avocado, mango, red bell pepper, cilantro, jalapeño, and red onion in a separate bowl.
- Drizzle the salsa mixture with fresh lime juice and add kosher salt to taste, gently tossing to combine.
Grilling
- Preheat your grill to medium-high heat (around 400-450°F) and brush the grill grates with oil to prevent sticking.
- Place the salmon fillets skin-side down on the grill, grilling for about 5-6 minutes before carefully flipping.
- Grill the other side of the salmon until it reaches an internal temperature of 135-140°F.
- Remove the salmon from the grill and let it rest for a minute before serving.
- Top the grilled salmon with a generous amount of mango salsa and serve alongside coconut rice if desired.
Notes
For the best flavor, don’t skip marinating! Consider using different spices or herbs in your salsa, or swapping the salmon for other fish or chicken. Ensure frozen salmon is completely thawed before marinating, and watch your grilling closely to avoid overcooking.