Description
This vibrant Salmon with Mango Salsa recipe is a perfect blend of savory grilled salmon paired with a refreshing, zesty mango avocado salsa. Marinated with a flavorful mix of soy sauce, lime, garlic, and spices, the salmon is grilled to perfection for a tender, juicy finish. The mango salsa adds a tropical twist with diced mango, avocado, red bell pepper, jalapeño, and fresh cilantro, making this dish a colorful and healthy option for a quick 30-minute meal that serves four.
Ingredients
Salmon Marinade
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon maple syrup or brown sugar
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 2 cloves crushed garlic (or 1 teaspoon garlic powder)
- 1/2 teaspoon kosher salt
- 2 teaspoons Tajin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 salmon filets (4-6 ounces each)
Mango Salsa
- 1 large ripe avocado (pitted and diced)
- 1 large mango (diced)
- 1/2 red bell pepper (diced small)
- 2 tablespoons finely chopped cilantro
- 1/2 jalapeño (seeded and minced)
- 1/4 cup finely diced red onion
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 teaspoon kosher salt (plus more to taste)
Instructions
- Prepare Marinade: In a large bowl, whisk together soy sauce, olive oil, maple syrup, lime juice, crushed garlic, kosher salt, Tajin, paprika, and chili powder until well combined.
- Marinate Salmon: Add the salmon filets to the marinade and toss well to coat all sides. Cover with plastic wrap and refrigerate for at least 20 minutes or up to overnight, but no longer than one day.
- Make Mango Salsa: While the salmon marinates, dice the avocado, mango, and red bell pepper. Finely chop cilantro, seed and mince jalapeño, and dice red onion. Combine all in a bowl, add fresh lime juice and 1/2 teaspoon kosher salt, toss, and adjust seasoning to taste.
- Preheat Grill: When ready to cook, clean grill grates and brush with oil using an oiled kitchen towel or paper towel. Heat the grill to medium-high heat (about 400-450°F).
- Prepare Salmon for Grilling: Remove salmon from marinade and shake off excess liquid to prevent flare-ups. Discard leftover marinade.
- Grill Salmon: Place salmon skin-side down on the grill. Grill for 7-9 minutes, flipping halfway through. If grill marks get too dark but salmon is undercooked, flip back to skin-side down. Use a thermometer to check for 135-140°F internal temperature; remove to allow reaching 145°F while resting.
- Serve: Serve the grilled salmon immediately with the prepared mango salsa, optionally alongside coconut rice.
- Alternative Baking Method: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Remove salmon from marinade, discard the marinade, and place salmon on the baking sheet. Bake for 12-15 minutes until internal temperature reaches 135-140°F.
Notes
- Marinate the salmon for at least 20 minutes for best flavor but no longer than 24 hours to prevent fish texture breakdown.
- Tajin seasoning adds a nice tangy and mildly spicy flavor; substitute with chili powder and lime zest if unavailable.
- Use a meat thermometer to ensure salmon is safely cooked to medium-rare or medium.
- The mango salsa can be prepared ahead but is best fresh to maintain avocado texture and vibrant flavors.
- Optionally serve with coconut rice or a light salad for a complete meal.
