Grilled Salmon with Mango Salsa
A delightful dish combining smoky grilled salmon with fresh mango salsa, perfect for any occasion.
Ingredients
For the Salmon Marinade
- 2 tablespoons soy sauce or coconut aminos providing a savory depth
- 1 tablespoon maple syrup or brown sugar adding sweetness
- 2 tablespoons olive oil a healthy fat for grilling
- 2 tablespoons lime juice about 1 lime, offering a zesty kick
- 2 cloves crushed garlic or 1 teaspoon garlic powder for aromatic essence
- 1/2 teaspoon kosher salt seasoning the dish
- 2 teaspoons Tajin giving it a hint of chili and lime
- 1 teaspoon paprika enhancing the color and flavor
- 1 teaspoon chili powder adding warmth
- 4-6 ounce salmon filets glistening with freshness
For the Mango Salsa
- 1 large ripe avocado diced for creaminess
- 1 large mango diced for natural sweetness
- 1/2 number red bell pepper diced small for crunch
- 2 tablespoons finely chopped cilantro adding freshness
- 1/2 number jalapeño seeded and minced for heat
- 1/4 cup finely diced red onion bringing savory depth
- 2 tablespoons fresh lime juice about 1 lime, to brighten the salsa
- 1/2 teaspoon kosher salt plus more to taste
Instructions
Preparation
- In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices to create the marinade.
- Gently place the salmon filets into the bowl, ensuring they are well-coated. Cover and refrigerate for at least 20 minutes.
- In a separate bowl, combine diced avocado, mango, red bell pepper, cilantro, jalapeño, and red onion for the salsa.
- Toss the salsa ingredients together, then season with lime juice and salt. Chill in the fridge.
Grilling
- Preheat your grill to medium-high heat (400-450°F), and lightly coat the grates with oil.
- Remove the salmon from the marinade and place it skin-side down on the grill. Grill for about 6-8 minutes, carefully flipping once until the internal temperature reaches 135-140°F.
Serving
- Serve the grilled salmon hot, topped with the fresh mango salsa.
- Optionally, serve alongside coconut rice for a tropical twist.
Notes
For added flavor, include citrus zest in the marinade or use a spicier jalapeño. You can customize the salmon with different herbs like dill or thyme. Leftovers can be stored in an airtight container in the refrigerator for up to two days.