Description
This Easy Grilled Salmon with Mango Salsa recipe offers a quick and flavorful way to enjoy tender, smoky salmon paired with a fresh, zesty mango salsa. Perfect for a healthy weeknight dinner, it combines simple seasonings and vibrant tropical fruit for a delightful meal that is both nutritious and colorful.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mango Salsa
- 2 ripe mangos, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Pinch of salt
Instructions
- Prepare Mango Salsa: Peel and dice the mangoes into small chunks. Finely chop the red onion and cilantro. Combine all in a bowl with lime juice and a pinch of salt. Mix well and set aside to allow flavors to meld.
- Season Salmon: Pat the salmon fillets dry using paper towels. Drizzle olive oil evenly on both sides of each fillet. Rub them all over with smoked paprika, garlic powder, onion powder, salt, and black pepper for a smoky and savory crust.
- Preheat Grill: Heat your grill to medium-high temperature, ensuring it is well oiled to prevent sticking. This prepares the grill for perfect searing and easy flipping of the fish.
- Grill Salmon: Place the salmon skin-side down on the hot grill grates. Grill for 4–5 minutes per side or until the salmon easily flakes with a fork and the center turns opaque, signifying it is cooked through.
- Serve: Transfer the grilled salmon to serving plates. Spoon generous amounts of mango salsa over the top. Serve immediately with lime wedges on the side for an extra burst of citrus flavor if desired.
Notes
- Ensure the grill grates are oiled well to prevent the salmon from sticking.
- Use ripe but firm mangos for the best texture in the salsa.
- Salmon cooks quickly, so watch carefully to avoid overcooking which can dry out the fish.
- If a grill is not available, you can use a grill pan on the stovetop with similar timing and technique.
- Leftover salsa can be stored in the refrigerator for up to 2 days.
