Introduction
Grilled salmon with mango salsa is the ultimate summer dish, bursting with bright tropical flavors and vibrant colors. The smoky, tender salmon pairs beautifully with a fresh, juicy mango salsa, creating a refreshing and healthy meal that’s both simple and stunning. This recipe is a celebration of seasonal ingredients and effortless cooking, making it perfect for family dinners or backyard barbecues.
Why You’ll Love This Recipe
You’ll adore this grilled salmon with mango salsa because it’s light, flavorful, and visually stunning. Moreover, the quick preparation and fresh, wholesome ingredients make it a fantastic option for a healthy weeknight dinner. Additionally, the sweet and savory combination of smoky salmon and fruity salsa creates an unforgettable flavor experience.
Recipe Origins
Fruit salsas like mango salsa have long been staples in tropical cuisines, especially in Latin American and Caribbean cultures. Combining fruit with seafood is a natural pairing, and American grilling traditions have embraced this fusion, making dishes like grilled salmon with mango salsa a favorite for summer cookouts.
Nutrition Information
Calories: 380
Fat: 22g
Carbohydrates: 10g
Protein: 34g
Sodium: 300mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 10 min
Servings: 4
Difficulty: ⭐
Storage and Reheating Tips
Store leftover grilled salmon separately from the mango salsa in airtight containers. The salmon can be refrigerated for up to 3 days, and the salsa for up to 2 days. To reheat, gently warm the salmon in a skillet over low heat or microwave at 50% power until heated through. Fresh salsa is best enjoyed cold or at room temperature.
Serving Suggestions
Pair this dish with coconut rice, a simple arugula salad, or grilled corn on the cob. A tropical drink like a mango smoothie or a sparkling limeade would perfectly complement the vibrant flavors.
Common Mistakes
Overcooking the salmon: Keep an eye on the grill to maintain a juicy texture.
Using unripe mango: A ripe mango is essential for the right sweetness and juiciness.
Mixing salsa too early: Make the salsa close to serving time to preserve its freshness.
Recipe Variations
Vegan Version: Replace salmon with grilled tofu or cauliflower steaks, topped with the same mango salsa.
Gluten-Free Version: This recipe is naturally gluten-free—just verify seasoning blends if using pre-made.
Low-Carb Version: This grilled salmon with mango salsa is already low-carb and perfect for keto-friendly meals.
Frequently Asked Questions
Can I use frozen salmon?
Yes, just thaw completely and pat dry before grilling.
Can I substitute other fruits?
Absolutely! Pineapple, peach, or papaya also make delicious salsas.
Can I bake the salmon instead of grilling?
Yes, bake at 400°F for about 12-15 minutes, then top with the salsa before serving.
Ingredients
- 4 salmon fillets, skin on
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- For the Mango Salsa:
- 1 ripe mango, diced
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt, to taste
- 1 jalapeño, minced (optional)
Instructions
1- Preheat the grill to medium-high heat and lightly oil the grates.
2- Pat the salmon fillets dry with paper towels and brush both sides with olive oil.
3- Season the salmon with paprika, salt, and black pepper.
4- Place the salmon fillets skin-side down on the grill. Close the lid and grill for 5-6 minutes.
5- Carefully flip the salmon and grill for an additional 3-4 minutes until the fish flakes easily with a fork.
6- While the salmon grills, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and jalapeño in a bowl. Toss gently to combine.
7- Serve the grilled salmon topped with generous spoonfuls of fresh mango salsa.
