Healthy Grilled Salmon with Mango Salsa Recipe
Introduction
Grilled Salmon with Mango Salsa is a vibrant and healthy dish that combines smoky, tender salmon with a fresh, zesty mango salsa. Ready in just 20 minutes, it’s perfect for a light, nutritious meal that bursts with Caribbean-inspired 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 combining the diced mango, red bell pepper, red onion, and minced jalapeño (if using) in a mixing bowl. Squeeze the juice of 1 lime over the ingredients, stir in the chopped cilantro, and season with salt to taste. Mix well and let the salsa sit for at least 10 minutes to meld the flavors.
- Step 2: Pat the salmon fillets dry with paper towels. Brush them with olive oil, then season evenly with garlic powder, paprika, salt, black pepper, and drizzle with lime juice. Let the salmon rest while you preheat the grill.
- Step 3: Preheat the grill to medium-high heat (400–450°F) and oil the grill grates to prevent sticking. Place the salmon skin-side down and grill for 4–5 minutes.
- Step 4: Carefully flip the salmon and grill for another 3–4 minutes, until the internal temperature reaches 125–130°F for medium-rare or 135–140°F for well-done. Remove the salmon from the grill and let it rest for a few minutes.
- Step 5: Serve the grilled salmon topped with mango salsa. Pair with coconut rice, quinoa, a fresh salad, or grilled vegetables for a complete meal.
Tips & Variations
- Use wild-caught salmon for better flavor and texture.
- Oil the grill grates well to prevent the salmon from sticking and make flipping easier.
- Avoid overcooking the salmon to keep it moist and flaky; using a thermometer ensures perfect doneness.
- Let the salmon rest after grilling to lock in juices.
- Prepare the mango salsa a few hours ahead to enhance its flavor.
- If you don’t have a grill, bake the salmon at 400°F for 12–15 minutes or pan-sear it for 4–5 minutes per side.
- Swap mango for pineapple, strawberry, or avocado salsa for a different twist.
- Add cayenne pepper or extra jalapeño to the salsa for more heat.
Storage
Store leftover salmon and mango salsa in airtight containers in the refrigerator. The salsa stays fresh for up to two days. Reheat the salmon gently in a low oven or skillet to avoid drying it out. Salsa is best served fresh but can be kept chilled until ready to serve.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before grilling to ensure even cooking and prevent excess moisture.
How long does mango salsa last?
Mango salsa can be stored in an airtight container in the refrigerator for up to two days. For best flavor, consume it fresh or within that timeframe.
Print
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 dish combining perfectly grilled, seasoned salmon fillets with a fresh, sweet, and tangy mango salsa. Ready in just 20 minutes, it’s an ideal meal for those who want a nutritious, flavorful main course with a Caribbean and Latin American flair.
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 ingredients in a mixing bowl, add the lime juice, cilantro, and salt to taste. Mix thoroughly and let the salsa sit for at least 10 minutes to meld the flavors.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides with olive oil, then season evenly with garlic powder, paprika, salt, black pepper, and freshly squeezed lime juice. Allow them to rest briefly while preheating your grill.
- Grill the Salmon: Preheat the grill to medium-high heat (400–450°F). Oil the grill grates lightly to prevent sticking. Place the salmon skin-side down on the grill. Cook for 4–5 minutes, then carefully flip the fillets with a spatula. Grill for another 3–4 minutes until the salmon reaches an internal temperature of 125–130°F for medium-rare or 135–140°F for well-done. Remove from grill and let rest for a few minutes to lock in juices.
- Assemble and Serve: Plate the grilled salmon fillets and generously spoon the fresh mango salsa over the top. Serve alongside coconut rice, quinoa, a fresh green salad, grilled vegetables, or roasted sweet potatoes for a complete and balanced meal.
Notes
- Use wild-caught salmon for better flavor and texture.
- Make sure grill grates are well-oiled to prevent salmon from sticking.
- Use a meat thermometer to avoid overcooking salmon; it should be flaky but moist.
- Let the salmon rest after grilling to retain juice and tenderness.
- Prepare mango salsa in advance to enhance flavor melding.
- Salsa lasts up to two days refrigerated in an airtight container.
- If you don’t have a grill, you can bake or pan-sear the salmon as alternatives.
- 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, quick salmon dish, Caribbean salmon, Latin American grilled fish
