Description
This vibrant Salmon with Mango Salsa recipe offers a delightful combination of juicy grilled salmon filets topped with a fresh, tangy mango salsa. The marinated salmon is perfectly grilled to flaky tenderness and complemented by a colorful salsa featuring mango, avocado, red bell pepper, cilantro, jalapeño, and lime juice. It’s a refreshing and healthy dish perfect for a quick dinner or a summer gathering.
Ingredients
Scale
For the Salmon Marinade
- 4 salmon filets (4-6 ounces each)
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon maple syrup or brown sugar
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1 teaspoon ground cumin (optional)
- 1 tablespoon olive oil
For the Mango Salsa
- 1 large avocado, diced
- 1 large mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional, adjust to taste)
- 1/4 cup red onion, finely diced
- 1 tablespoon lime juice
- Salt, to taste
Instructions
- Marinate the salmon: In a bowl, whisk together soy sauce, olive oil, maple syrup, lime juice, minced garlic, and ground cumin if using. Add the salmon filets and coat them evenly with the marinade. Cover and refrigerate for at least 20 minutes to allow the flavors to penetrate the fish.
- Prepare the salsa: While the salmon marinates, dice the avocado, mango, red bell pepper, and red onion. Chop the fresh cilantro and finely chop the jalapeño if you like some heat. Combine all these salsa ingredients in a bowl, add lime juice and salt to taste, then mix gently ensuring the avocado remains chunky and intact.
- Cook the salmon: Preheat your grill to medium-high heat, approximately 400–450°F (204–232°C). Remove salmon from marinade and place on the grill. Cook the salmon for 6-8 minutes per side or until it is opaque and flakes easily with a fork, indicating it’s cooked through.
- Serve: Plate the grilled salmon filets and generously top each with a scoop of fresh mango salsa. Serve immediately and enjoy a flavor-packed, nutritious meal.
Notes
- Marinate the salmon for at least 20 minutes but no longer than 1 hour to prevent the acid in lime juice from breaking down the fish too much.
- Adjust jalapeño quantity according to your spice preference or omit for a milder salsa.
- You can substitute grilling with pan-searing the salmon if an outdoor grill is not available.
- Use coconut aminos as a soy-free alternative to soy sauce, suitable for gluten-free diets.
- The salsa is best served fresh but can be made up to 1 hour ahead and refrigerated, stirring gently before serving.
