Grilled Salmon With Fresh Mango Salsa

Written by
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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John Mitzewich
Updated 12/03/19
Grilled Salmon with Mango Salsa
Grilled Salmon with Mango Salsa.

James Baigrie / Stockbyte / Getty Images
  • Total: 55 mins
  • Prep: 40 mins
  • Cook: 15 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
137 Calories
8g Fat
8g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 137
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 22mg 7%
Sodium 823mg 36%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Protein 9g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mango salsa is a very popular topping for grilled fish in restaurants, but not as common at home, which is a shame since it's so easy to do well. The tropical and tangy topping is a perfect match with smoky fish.

Ingredients

  • For the Mango Salsa:
  • 1 mango (ripe, peeled, seeded, and diced small, about 1 1/2 cups)
  • 2 tablespoons red bell pepper, (diced fine)
  • 2 tablespoons red onion (finely diced)
  • 1 tablespoon jalapeño (seeded and finely diced)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro (chopped)
  • 1 tablespoon rice vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • Optional: pinch of cayenne
  • Dash of kosher salt (to taste)
  • 6 (6 to 7 ounce) salmon fillets (boneless and skinless)
  • 2 teaspoons kosher salt
  • 2 teaspoons vegetable oil
  • Garnish: lime wedges

Steps to Make It

Make the Salsa:

  1. Gather the ingredients.

  2. In a medium bowl, combine the mango, red bell pepper, red onion, jalapeno, lime juice, cilantro, rice vinegar, olive oil, cumin, and cayenne.

  3. Season to taste with salt.

  4. Cover and set aside. Let the mixture sit out at room temperature for 30 minutes before serving.

  5. Toss before using.

Make the Salmon:

  1. Gather the ingredients.

  2. Brush the salmon fillets lightly with the vegetable oil, and generously season both sides with salt.

  3. Preheat a gas grill to medium-high or prepare a moderately high charcoal fire.

  4. Grill the salmon for five to seven minutes per side until lightly charred and cooked to your desired doneness.

  5. Serve the salmon with the mango salsa and lime wedges.

  6. Enjoy!

Tip

• The mango salsa is also great served with grilled chicken and pork.

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