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
Scale
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
