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Salmon with Mango Salsa Recipe

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4 from 54 reviews

This vibrant Salmon with Mango Salsa recipe combines tender, marinated salmon grilled to perfection with a fresh and zesty mango salsa. Ideal for a quick and nutritious 30-minute meal, this dish balances savory, sweet, and tangy flavors and can be served alongside coconut rice for a complete tropical-inspired dinner.

Ingredients

For the Salmon Marinade and Salmon

  • 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)

For the 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

  1. Marinate the Salmon: In a large bowl, whisk together soy sauce, olive oil, maple syrup, lime juice, crushed garlic, kosher salt, Tajin, paprika, and chili powder. Add the salmon filets and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to overnight, ensuring no longer than 24 hours.
  2. Prepare Coconut Rice (Optional): If serving with coconut rice, begin cooking it while the salmon marinates so it will be ready at serving time.
  3. Make the Mango Salsa: Dice and chop the avocado, mango, red bell pepper, cilantro, jalapeño, and red onion. Place in a bowl, squeeze fresh lime juice on top, and sprinkle with kosher salt. Toss to combine, then taste and add additional lime juice or salt as needed for balance.
  4. Preheat and Prepare the Grill: Clean the grill grates and brush them with an oiled kitchen towel or paper towel to prevent sticking. Heat the grill to medium-high, approximately 400-450°F. Lightly oil the grill grates again with a paper towel dipped in oil.
  5. Prepare Salmon for Grilling: Remove salmon from the marinade, shaking off excess liquid to avoid flare-ups. Discard the leftover marinade.
  6. Grill the Salmon: Place salmon skin-side down on the grill and cook for 7 to 9 minutes, flipping halfway through. If grill marks darken too quickly before the salmon is cooked through, flip back to skin-side. Use a meat thermometer to check that the internal temperature reaches 135-140°F to allow for carryover cooking to 145°F medium-rare while resting. Remove from grill once done.
  7. Serve: Serve the grilled salmon immediately with the fresh mango salsa and coconut rice if prepared.
  8. Alternative Baking Method: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Remove the salmon from the marinade and discard leftovers. Arrange the salmon filets on the baking sheet and bake for 12 to 15 minutes until the internal temperature reaches 135-140°F.

Notes

  • Using Tajin adds a unique Mexican chili-lime flavor; substitute with chili powder and lime zest if unavailable.
  • Ensure salmon is skin-on to aid grilling and keep the fish intact.
  • You can substitute coconut aminos for soy sauce for a gluten-free option.
  • Adjust the amount of jalapeño in the mango salsa to your preferred spice level or omit for less heat.
  • Internal salmon temperature is critical for safety and texture; using a meat thermometer is highly recommended.

Find it online: https://justsosavory.com/salmon-with-mango-salsa-recipe/