Grilled salmon pairs beautifully with the sweet, creamy flavors of avocado and mango in this fresh salsa.
This dish is perfect for warm weather meals as it offers a light yet satisfying experience.
The salmon is cooked to tender perfection while the salsa adds a vibrant and refreshing contrast.
Why You’ll Love This Recipe
- The salmon is grilled just until tender and juicy, preserving its natural flavors and texture.
- The avocado mango salsa combines creamy, sweet, and tangy elements that complement the smoky salmon.
- Using fresh ingredients in the salsa means the flavors stay bright and appealing.
Grilled Salmon with Avocado Mango Salsa
This grilled salmon recipe features tender salmon fillets topped with a vibrant avocado and mango salsa, perfect for a light and refreshing seafood meal.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 salmon fillets with salsa
Ingredients
- 4 salmon fillets (6 ounces each), skin on or off as preferred
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 ripe mango, peeled, pitted, and diced (about 1 cup)
- 1 ripe avocado, peeled, pitted, and diced (about 1 cup)
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional for heat)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the Salsa In a medium bowl, gently combine the diced mango, avocado, red bell pepper, red onion, jalapeño (if using), and cilantro. Drizzle with lime juice and season with salt to taste. Mix carefully to avoid mashing the avocado. Cover and refrigerate until ready to serve.
- Preheat Grill and Prepare Salmon Heat your grill to medium-high heat (around 375-400°F or 190-204°C). Pat the salmon fillets dry with paper towels, brush both sides with olive oil, and season generously with salt and black pepper.
- Grill the Salmon Place the salmon fillets on the grill skin-side down if skin is on. Grill for about 4-5 minutes per side, depending on thickness, until the salmon reaches an internal temperature of 145°F (63°C) as recommended by the USDA. Salmon should flake easily with a fork but remain moist.
- Serve Transfer the grilled salmon to plates and spoon the avocado mango salsa generously over the top. Serve immediately.
Helpful Tips
- Use ripe but firm avocado and mango to ensure the salsa holds together and has a pleasant texture.
- If you don't have a grill, you can also cook the salmon under the broiler or in a hot skillet.
- To check salmon doneness without a thermometer, look for opaque flesh that flakes easily with a fork.
- The salsa can be prepared a few hours ahead; keep it refrigerated and add more lime juice before serving if needed.
- For more heat, leave some jalapeño seeds in or add a dash of hot sauce to the salsa.
Storage and Make-Ahead
Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days.
When reheating salmon, do so gently to avoid drying it out; consider warming in a low oven or eating cold in salads.
Do not freeze the salsa as avocado and mango texture deteriorates when frozen.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Thaw them completely in the refrigerator before grilling to ensure even cooking.
Is this recipe suitable for grilling indoors?
Yes, you can grill the salmon on an indoor grill pan, but watch for smoke and adjust heat accordingly.
Can the salsa be made vegan without the salmon?
Absolutely, the avocado mango salsa is delicious on its own or served over other plant-based proteins.
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