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Grilled Salmon Mango Salsa

Sezione: Hearty Main Courses

This vibrant summer dish pairs grilled salmon with a bright mango salsa and creamy coconut rice. The citrus marinade adds depth while keeping the fish tender and flavorful on the grill. A quick rinse of red onion tones down the bite in the salsa, while ripe mango and fresh lime bring out tropical notes. Ideal for outdoor cooking, it transforms your patio into a beachside café. Whether served warm or as leftovers the next day, this dish always satisfies and impresses.

Salva Condividi Invia Stampa Vai alla ricetta
Chef in the kitchen.
Scritto da Amelia
Ultima modifica il Fri, 06 Jun 2025 23:56:11 GMT
Piatto con pesce, avocado e riso. Aggiungi ai preferiti
Piatto con pesce, avocado e riso. | ricettefatteincasa.com

This vibrant Grilled Salmon with Mango Salsa combines the smoky, tender flavors of perfectly grilled salmon with a fresh, zesty mango salsa. The sweet and tangy salsa adds a tropical twist that complements the rich, flaky fish. It’s a quick, healthy meal that brings bright colors and bold flavors to your table — perfect for summer or anytime you crave something fresh and satisfying.

I developed this recipe after experimenting with fruit salsas to pair with grilled fish. Mango brings just the right sweetness and texture to contrast the salmon’s richness, and the lime and cilantro brighten every bite. It quickly became a favorite for summer dinners and entertaining guests.

Ingredients

  • Salmon fillets: Choose fresh, skin-on fillets for the best grilling experience and flavor.
  • Mango: Ripe but firm mango diced into small cubes for the salsa.
  • Red bell pepper: Adds crunch and vibrant color to the salsa.
  • Red onion: Finely chopped for a sharp, savory contrast.
  • Jalapeño: Seeded and minced to add a mild spicy kick.
  • Fresh cilantro: Chopped to brighten the salsa with herbal notes.
  • Lime juice: Freshly squeezed to add acidity and balance sweetness.
  • Olive oil: For brushing the salmon and tossing the salsa.
  • Salt and pepper: To season both the salmon and salsa to taste.
  • Optional avocado: Cubed for extra creaminess in the salsa.

Step-by-Step Instructions

Prepare the Mango Salsa:
In a bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, and avocado if using. Drizzle with olive oil and freshly squeezed lime juice. Season with salt and pepper to taste. Mix gently and refrigerate until ready to serve, allowing the flavors to meld.
Preheat the Grill:
Heat your grill to medium-high, about 400°F (200°C). Clean and oil the grill grates to prevent sticking.
Prepare the Salmon:
Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper.
Grill the Salmon:
Place the salmon fillets skin-side down on the grill. Close the lid and cook for 4-6 minutes without moving to develop grill marks. Carefully flip and grill for another 3-4 minutes until the salmon is opaque and flakes easily with a fork. Cooking time may vary depending on thickness.
Plate and Serve:
Transfer the grilled salmon to plates and spoon the mango salsa generously over the top. Garnish with extra cilantro and lime wedges if desired. Serve immediately.

The key to the perfect grilled salmon is a hot grill and minimal flipping to ensure a crispy skin and juicy interior. The mango salsa adds fresh sweetness and a slight heat that makes this dish feel like a tropical escape in every bite.

Tips for Perfect Grilled Salmon

Allow the salmon to come to room temperature before grilling for even cooking. Use a fish spatula for easy flipping. If you don’t have a grill, this recipe works well under the broiler or in a grill pan on the stove.

Make-Ahead Options

The mango salsa can be prepared up to 2 hours in advance and stored in the refrigerator to let the flavors develop. You can also marinate the salmon with lime juice and olive oil for 15-30 minutes before grilling if you want extra flavor depth.

Customization Ideas

Swap mango for pineapple or peach in the salsa for a different fruity twist. Add chopped fresh mint or basil for an herbaceous note. Try smoked paprika or chili powder on the salmon for a smoky spice variation. Serve with coconut rice or quinoa for a complete meal.

Domande frequenti sulla ricetta

→ Can I bake the salmon if I don’t want to grill it?

Of course! Preheat your oven to 400°F (200°C) and place the salmon on a parchment-lined tray. Bake for 12–15 minutes or until it flakes easily with a fork. For a slight char, broil during the last 2 minutes.

→ Is there a substitute for coconut water in the rice?

Yes! Use plain water for a lighter flavor or swap with broth for a savory twist. If using in the salsa, skip it or add more lime juice for balance.

→ How can I tell when the salmon is done?

It should look opaque outside with slight translucence inside. For juicy texture, aim for 125–130°F (52–54°C). If it flakes but shows a hint of pink, it’s ready.

→ Can I prepare parts of the dish ahead of time?

Yes. Make the salsa (without avocado) and marinate the salmon a few hours ahead. Reheat rice with a splash of water or coconut water before serving.

→ Can I try this with other proteins?

Absolutely. Shrimp, scallops, or chicken all work well. Grilled tofu or tempeh make great vegetarian options. Even halibut or mahi-mahi are excellent choices.

Grilled Salmon Mango Salsa

Grilled salmon with coconut rice and mango salsa, perfect for warm-weather meals.

Tempo di preparazione
20 min
Tempo di cottura
25 min
Tempo totale
45 min
Scritto da: Amelia

Categoria: Secondi Piatti

Livello di difficoltà: Intermedio

Cucina: American

Resa: 4 Porzioni (4 salmon fillets with rice and salsa)

Preferenze alimentari: Senza glutine, Senza lattosio

Ingredienti

→ Salmon and Marinade

01 4 wild-caught salmon fillets, skin on, about 6 oz each
02 2 tablespoons fresh lime juice
03 1 teaspoon grated lime zest
04 2 cloves garlic, minced
05 1 tablespoon olive oil
06 Salt, to taste

→ Mango Salsa

07 1 ripe mango, peeled and diced
08 1/4 cup finely diced red onion, rinsed in cold water
09 1 small avocado, diced
10 1 tablespoon fresh lime juice
11 2 tablespoons chopped fresh cilantro (or substitute with mint or basil)
12 Salt, to taste

→ Coconut Rice

13 1 cup jasmine rice, rinsed
14 1 cup coconut milk (full fat)
15 1 cup coconut water
16 1/2 teaspoon salt

Istruzioni

Passaggio 01

Combine lime juice, lime zest, garlic, olive oil, and salt in a bowl. Place salmon fillets in the marinade, cover, and refrigerate for 15-30 minutes.

Passaggio 02

Rinse jasmine rice under cold water until clear. Combine rinsed rice, coconut milk, coconut water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes without lifting the lid.

Passaggio 03

In a bowl, gently mix diced mango, rinsed red onion, lime juice, cilantro, and salt. Fold in diced avocado last to avoid mushing.

Passaggio 04

Preheat the grill to medium-high heat. Oil the grill grates thoroughly to prevent sticking.

Passaggio 05

Place salmon fillets skin-side down on the grill. Cook without moving until the fish naturally releases from the grates, about 4-5 minutes. Flip and cook another 3-4 minutes until slightly underdone but opaque on the outside.

Passaggio 06

Layer coconut rice on plates, top with grilled salmon, and spoon generous amounts of mango salsa over the salmon while warm. Serve immediately.

Note utili

  1. Take salmon out of the fridge 15 minutes before cooking for even cooking. Do not lift the rice lid during resting to maintain texture. Double the salsa for extra flavor.

Strumenti necessari

  • Grill or grill pan
  • Saucepan with lid
  • Mixing bowls
  • Sharp knife

Allergeni

Controlla ogni ingrediente per possibili allergeni e consulta un esperto di salute in caso di dubbi.
  • Contains fish and avocado

Informazioni nutrizionali (per porzione)

Le informazioni presentate sono indicative e non sostituiscono il parere di un nutrizionista.
  • Calorie: 520
  • Grassi: 22 g
  • Carboidrati: 45 g
  • Proteine: 35 g