Healthy Grilled Salmon with Mango Salsa Recipe
Introduction
Grilled Salmon with Mango Salsa is a vibrant, healthy dish that balances smoky, tender salmon with a fresh and tangy mango salsa. Ready in just 20 minutes, it makes a perfect light meal full of bold Caribbean and Latin American flavors.
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- 1 ripe mango, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- 1 small jalapeño, minced (optional for heat)
- ¼ cup fresh cilantro, chopped
- Salt to taste
Instructions
- Step 1: Prepare the mango salsa by dicing the mango and red bell pepper. Finely chop the red onion and mince the jalapeño if using. Combine all in a bowl, squeeze the lime juice over, add cilantro, season with salt, mix well, and let sit for at least 10 minutes to meld the flavors.
- Step 2: Pat the salmon fillets dry. Brush them with olive oil, then season evenly with garlic powder, paprika, salt, black pepper, and lime juice. Let them rest while you preheat the grill.
- Step 3: Preheat the grill to medium-high heat (400–450°F) and oil the grates to prevent sticking. Place the salmon skin-side down and grill for 4–5 minutes. Carefully flip and grill another 3–4 minutes until the salmon reaches your desired doneness (125–130°F for medium-rare, 135–140°F for well done). Remove and let rest a few minutes.
- Step 4: Serve the grilled salmon topped with fresh mango salsa. Complement with sides like coconut rice, quinoa, or a fresh salad for a complete meal.
Tips & Variations
- Use wild-caught salmon for better flavor and texture.
- Properly oiling grill grates prevents the salmon from sticking and breaking apart.
- A meat thermometer helps avoid overcooking; salmon is best flaky and moist.
- Let the salmon rest after grilling to retain its juices.
- Make the mango salsa a few hours ahead to allow the flavors to deepen.
- Oven-bake the salmon at 400°F for 12–15 minutes if you don’t have a grill.
- Pan-sear salmon in a hot skillet with olive oil for 4–5 minutes per side for a quick alternative.
- Try different fruit salsas such as pineapple, strawberry, or avocado for variety.
- Add cayenne or extra jalapeño to the salsa for more heat.
Storage
Store leftover grilled salmon in an airtight container in the refrigerator for up to 2 days. The mango salsa also keeps fresh for up to 2 days refrigerated. Reheat the salmon gently in a low oven or enjoy cold. Avoid reheating the salsa to maintain its fresh texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon?
Yes, but be sure to fully thaw and pat the salmon dry before grilling to ensure even cooking and prevent excess moisture.
How long does mango salsa last?
Mango salsa stays fresh for up to two days in the refrigerator when stored in an airtight container.
What if I don’t have a grill?
You can bake the salmon in the oven or pan-sear it in a skillet for similar delicious results.
Can I make this recipe ahead of time?
Yes, the mango salsa can be prepared several hours ahead to enhance flavor, and the salmon can be marinated in advance for convenience.
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Healthy Grilled Salmon with Mango Salsa Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Grilled Salmon with Mango Salsa is a vibrant and healthy main course featuring tender, smoky salmon fillets seasoned with lime, garlic, and paprika, perfectly cooked on the grill. Complemented by a fresh, zesty mango salsa made with ripe mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice, this dish is a delicious balance of savory and sweet flavors, ready in just 20 minutes. Perfect for a nutritious and refreshing meal that suits Caribbean and Latin American cuisine lovers.
Ingredients
For the Salmon:
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
For the Mango Salsa:
- 1 ripe mango, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- 1 small jalapeño, minced (optional for heat)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Salt to taste
Instructions
- Prepare the Mango Salsa: Dice the ripe mango and red bell pepper into small cubes. Finely chop the red onion and mince the jalapeño if using. Combine all in a mixing bowl, squeeze fresh lime juice over, stir in fresh cilantro, and season with salt to taste. Mix well and let the salsa sit for at least 10 minutes to allow the flavors to meld.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush them with olive oil, then sprinkle garlic powder, paprika, salt, and black pepper evenly over the fillets. Squeeze lime juice on top for added brightness. Allow the salmon to rest for a few minutes while you prepare the grill.
- Grill the Salmon: Preheat your grill to medium-high heat (around 400–450°F). Oil the grill grates well to avoid sticking, using a high-smoke point oil like avocado or vegetable oil. Place the salmon skin-side down on the grill. Cook for 4–5 minutes until the skin is crisp and the fillet starts cooking through. Carefully flip the salmon using a spatula and grill for another 3–4 minutes. Check for an internal temperature of 125–130°F for medium-rare or 135–140°F for well done. Remove from the grill and let rest for a few minutes to lock in juices.
- Assemble & Serve: Place the grilled salmon fillets on serving plates. Spoon generous amounts of the fresh mango salsa on top or alongside. Serve with your choice of coconut rice, quinoa, fresh green salad, grilled vegetables, or roasted sweet potatoes for a complete and balanced meal. Enjoy your flavorful and healthy grilled salmon with mango salsa.
Notes
- Choose wild-caught salmon for better flavor and texture.
- Oil the grill grates thoroughly to prevent the salmon from sticking.
- Use a meat thermometer to ensure salmon is cooked perfectly without drying out.
- Let the salmon rest after grilling to retain moisture.
- Prepare the mango salsa a couple of hours in advance to enhance flavor melding.
- Frozen salmon can be used if fully thawed and patted dry before grilling.
- Mango salsa lasts up to two days refrigerated in an airtight container.
- If you don’t have a grill, you can bake the salmon at 400°F for 12–15 minutes or pan-sear it for 4–5 minutes per side.
- For extra heat, add cayenne pepper or more jalapeño to the salsa.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean, Latin American
Keywords: grilled salmon, mango salsa, healthy salmon recipe, Caribbean salmon, Latin American dishes, grilled fish, fresh salsa, seafood dinner, lime salmon, summer recipes
