Get ready to fire up the grill for this sensational Grilled Salmon with Mango Salsa recipe. It’s the perfect combination of smoky, flaky salmon and a vibrant, sweet, and spicy mango salsa. This dish is not only bursting with flavor but is also incredibly easy to make, making it an ideal choice for a healthy weeknight dinner or a weekend barbecue with friends. If you’re searching for a meal that truly tastes like summer, you’ve found it.
Why This Grilled Salmon with Mango Salsa is a Summer Favorite
This recipe is a winner for so many reasons. The richness of the grilled salmon pairs perfectly with the zesty, refreshing mango salsa, creating a balanced and satisfying meal. It’s light, packed with nutrients like Omega-3s, and comes together in under 30 minutes. Plus, it’s a visually stunning dish that looks as good as it tastes, guaranteed to impress your guests.
The Freshest Ingredients Make the Best Dish
The magic of this recipe lies in its simplicity and the quality of its components. Using fresh, high-quality ingredients will elevate your dish from good to unforgettable. Let’s talk about the two stars of the show: the salmon and the mango.
Choosing the Perfect Salmon for Grilling
When selecting salmon for the grill, look for fillets that are about 1-inch thick with the skin on. The skin is your best friend when grilling, as it helps hold the fish together and prevents it from sticking. Varieties like King, Sockeye, or Coho salmon are all excellent choices due to their firm texture and rich flavor. Always aim for wild-caught salmon if possible for the best taste and nutritional profile.
How to Select and Ripen Mangos
A perfect mango salsa starts with a perfect mango. Look for a mango that gives slightly when you press on it, similar to a ripe avocado or peach. Don’t rely on color alone, as it varies by variety. If your mango is still firm, simply leave it on the counter for a few days to ripen. The salsa calls for a mango that is ripe but still firm enough to hold its shape when diced.
Step-by-Step: Grilling Salmon to Perfection
Grilling salmon can seem intimidating, but it’s incredibly simple with a few key techniques. First, make sure your grill grates are clean and well-oiled to prevent sticking. Preheat your grill to a medium-high heat, around 400-450°F (200-230°C). Pat the salmon fillets dry, brush them with olive oil, and season generously with salt and pepper. Place the salmon skin-side down on the grill. This is crucial for getting that crispy skin. Cook for 6-8 minutes on the skin side, then flip carefully and cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Crafting the Perfect Mango Salsa
While the grill is preheating, you can whip up the fresh mango salsa. The key is to dice all your ingredients—mango, red onion, jalapeño, and cilantro—to a similar, small size. This ensures you get a little bit of everything in each bite. Combine them in a bowl, squeeze in fresh lime juice, and add a pinch of salt. Stir it all together and let it sit for a few minutes for the flavors to meld. For a different flavor profile, you could even try our salsa verde recipe as inspiration.
Tips for Recipe Success
- Don’t Overcook the Salmon: Use a meat thermometer to check for doneness. The internal temperature should be around 135-140°F (57-60°C) for a perfectly flaky fillet.
- Let the Salmon Rest: Allow the salmon to rest for a few minutes after grilling. This helps the juices redistribute, resulting in a more tender and flavorful fish.
- Adjust the Spice: If you like it spicy, leave some seeds in your jalapeño. For a milder salsa, be sure to remove them all.
- Make the Salsa Ahead: You can prepare the mango salsa a few hours in advance. Keep it covered in the refrigerator to let the flavors marry.
What to Serve with Your Grilled Salmon
This dish is wonderfully versatile. For a light and healthy meal, serve it alongside a simple green salad or some steamed asparagus. It also pairs beautifully with coconut rice or a serving of our favorite lemon herb quinoa. For a heartier meal, consider adding a side of roasted potatoes or a fresh and bright beet and feta salad.
Storing and Leftover Ideas
Store leftover salmon and salsa in separate airtight containers in the refrigerator for up to 2 days. The leftover salmon is fantastic flaked over a salad for lunch the next day, mixed into a pasta dish, or used to make delicious salmon balls. The salsa is great with tortilla chips or as a topping for grilled chicken.
Frequently Asked Questions
Yes, you can make the mango salsa up to one day in advance. Store it in an airtight container in the refrigerator. In fact, making it a few hours ahead allows the flavors to meld together beautifully.
To prevent sticking, ensure your grill grates are very clean and well-oiled. Preheat the grill properly to a medium-high heat (400-450°F). Also, grilling the salmon with the skin on provides a great barrier and helps it release more easily.
For a 1-inch thick fillet, grill for about 6-8 minutes on the skin side, then flip and cook for another 2-4 minutes. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 135-140°F.
For a perfectly cooked salmon that is moist and flaky, aim for an internal temperature of 135-140°F (57-60°C). Use an instant-read thermometer inserted into the thickest part of the fillet for an accurate reading.
Mango salsa is very versatile! It pairs wonderfully with other grilled fish like mahi-mahi, cod, or halibut. It’s also delicious with grilled chicken or shrimp.
Ready to Get Grilling?
This Grilled Salmon with Mango Salsa recipe is a true celebration of fresh, vibrant flavors. It’s simple enough for a quick weeknight meal yet elegant enough for a special occasion. We know you’ll love it! When you try it, don’t forget to share your creations and tag us. For more recipe inspiration, follow us on Pinterest!
Grilled Salmon with Mango Salsa Recipe
Grilled Salmon with Mango Salsa: A Perfect Summer Meal
Ingredients
Equipment
Method
- In a medium bowl, combine the diced mangos, red onion, jalapeño, and cilantro.
- Squeeze the lime juice over the mixture and season with salt. Stir gently to combine.
- Set aside to allow the flavors to meld while you prepare the salmon.
- Preheat your grill to medium-high heat (400-450°F or 200-230°C). Clean and oil the grates well.
- Pat the salmon fillets dry with a paper towel. Brush both sides with olive oil and season with salt and pepper.
- Place the salmon skin-side down on the preheated grill. Cook for 6-8 minutes, or until the skin is crispy and releases easily from the grate.
- Carefully flip the fillets and cook for another 2-4 minutes on the other side, until the salmon is opaque and flakes easily with a fork.
- Remove the salmon from the grill and let it rest for a couple of minutes.
- Serve the grilled salmon immediately, topped with a generous spoonful of the fresh mango salsa.
Notes
If you don't have a grill, you can pan-sear the salmon in a hot skillet for a similar amount of time.
Adjust the amount of jalapeño to your preferred level of spiciness.
