Grilled salmon with mango salsa is a summer dinner not to be overlooked. It’s simple to make and the combination of tender, flaky salmon with my fresh mango salsa is truly sensational.
Why You’ll Love This Grilled Salmon
I can’t even count how many times I’ve made this grilled salmon recipe. During the summer, I’d much rather be outdoors grilling (than inside in a hot kitchen) and I seem to alternate between grilled chicken and grilled salmon. But the latter is made even more flavorful when topped with my favorite mango salsa. The combination of charred, grilled fish with sweet, juicy mango is truly summertime on a plate! So if you’re looking for a new grilling recipe to add to your rotation, here’s why this dish deserves a spot:
- It’s quick and easy. Similar to my grilled salmon steaks, these salmon filets only take about 15 minutes to cook. And if you prep the mango salsa a day ahead, everything comes together in no time.
- Perfect for summer entertaining. My family and friends are obsessed with this recipe, and they request this dish all the time!
- Taco night upgrade. For a twist on this recipe, I love flaking the salmon into tortillas and topping it with mango salsa. It’s SO good and serves up a sweeter, juicier taco than my salmon tacos with chipotle sauce (though both are delicious).
Grilled Salmon Ingredients
- Salmon Filets: You can use either fresh or frozen filets. If frozen, make sure to thaw them in the fridge the night before.
- Salmon Seasoning: I’m sticking with a simple seasoning of garlic powder, salt, and black pepper to let the mango salsa shine.
- Mango Salsa: My version is a mix of mangoes, red onion, cucumber, jalapeno, cilantro, lime juice, and salt. If you want to tweak it, I have some options written in my mango salsa post!
Find the printable recipe with measurements below.
How To Grill Salmon
Step one: Pat the salmon dry with a paper towel. Coat all sides of the salmon with oil, then season with garlic powder, salt, and black pepper.
Step two: Place the salmon flesh-side down (this is important!) and cook for 3 minutes on an outdoor grill or indoor grill pan. If using an outdoor grill, close the lid. Gently flip the salmon by sliding a spatula underneath (you can also use tongs to assist), and cook for an additional 2 to 5 minutes, depending on the thickness of the fillets.
Step three: Remove the salmon from the grill and let it rest for 2 to 3 minutes. Squeeze fresh lemon juice on top, then add a generous spoonful of mango salsa before serving.
Cooking Tips
- Bring the salmon to room temperature. This allows for more even cooking, a better sear, and less sticking to the grill.
- Use an instant-read thermometer to ensure the salmon is cooked through. It should be between 130°F to 135°F (54° to 57 °C).
- Oil the grates before grilling. This will ensure your salmon doesn’t stick. I learned the hard way!
Storage Tips
If you have leftovers, store the grilled salmon and mango salsa separately to keep everything tasting fresh. Once the salmon has cooled completely, place it in an airtight container and refrigerate for 3 to 4 days. The mango salsa should also be stored in a sealed container in the fridge, where it will stay fresh for about 4 to 5 days.
More Grilling Recipes
- Garlic Grilled Shrimp: A true cookout staple!
- Greek Chicken Kabobs: My favorite way to cook kabobs.
- Grilled Chicken: Foolproof method for chicken breasts.
- Grilled Corn on the Cob: The best BBQ side dish.
- Or browse through my list of grilling recipes!
If you try this grilled salmon with mango salsa recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
Ingredients
Mango Salsa
- 2 ripe mangoes, peeled, pitted, and diced
- ½ small red onion, diced
- 1 medium cucumber, sliced and diced
- 1 jalapeno pepper, seeded, and finely diced
- ¼ cup finely chopped cilantro leaves
- 1 lime, juiced (about 2 tablespoons juice)
- ¼ teaspoon kosher salt
Grilled Salmon
- 4 salmon filets
- 2 tablespoons avocado oil, plus more to oil the grates/pan
- 1 teaspoon garlic powder
- kosher salt and ground black pepper, to taste
- 1 lemon, cut into wedges
Instructions
- Make the mango salsa. Add the mango, red onion, cucumber, jalapeno pepper, cilantro, lime juice, and salt to a mixing bowl. Stir together until it's combined. Set aside.
- Season the salmon. Pat the salmon dry with a paper towel. Coat all sides of the salmon with oil, then season with garlic powder, salt, and pepper.
- Grill the salmon. Preheat an outdoor grill or indoor grill pan to high heat. Brush the grates or pan with oil. Place the salmon flesh side down and cook for 3 minutes. If using an outdoor grill, close the lid. Gently flip the salmon over by using a spatula to slide under the salmon (you can also use tongs to carefully assist), and cook for an additional 2 to 5 minutes, depending on the thickness of the filets.
- Top with salsa. Remove the salmon from the grill, let it rest for 2 to 3 minutes, then squeeze fresh lemon juice on top. Top with a portion of mango salsa before serving.
Lisa’s Tips
- Storage tip: If you have leftovers, store the grilled salmon and mango salsa separately to keep everything tasting fresh. Once the salmon has cooled completely, place it in an airtight container and refrigerate for 3 to 4 days. The mango salsa should also be stored in a sealed container in the fridge, where it will stay fresh for about 4 to 5 days.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
I absolutely LOVED the mango salsa. Easy to make and so tasty.
Thrilled you loved the mango salsa, Susan!
I am trying very hard to get salmon into my diet and this one.It will be a big help. It was delicious and easy to make.
So happy you enjoyed this grilled salmon, Susan! It’s really light and fresh, perfect for summer. :)
I really enjoyed this recipe. I cooked it on a griddle on the stove. The fish had a nice crust on it and was still moist. I had to cook mine almost twice as long, but the fillets were pretty thick. I just tested it from time to time with a thermometer. The salsa took it up a notch. It was little spicy and had great flavor. I would cook this again.
Great job cooking the salmon based on its thickness! Happy to hear you enjoyed it.
This with the coconut rice was soooo filling and tasty. Could give it 10 stars if I could
Yes, it’s a great pairing with my coconut rice. Happy you enjoyed that recipe as well!
This sounds really good, but I’m curious why you say to start grilling the salmon flesh side down. This is the opposite of what I’ve always done.
Hi Anne – A few reasons: grilling flesh side down first allows you to get those gorgeous grill lines on the presentation side of the salmon. It also makes it easier to flip as the salmon will release naturally once the crust forms and the uncooked skin keeps the salmon together. Hope that helps!
This was amazing! So good! I wasn’t sure if I was going to be sold on the mango salsa but I wanted to try it and wow am I happy I did! I grilled the salmon in a cast iron skillet and served it all with rice. Thank you, thank you! Definitely will make again!
So happy you enjoyed the combo of the grilled salmon with the mango salsa!