Salmon with Mango Salsa (Print-Friendly Version)
Salmon paired with fruity mango salsa delivers a balance of sweet, spicy, and fresh flavors for any night.
# Ingredients:
→ Salmon Marinade
01 -
30 ml soy sauce or coconut aminos
02 -
15 ml maple syrup or brown sugar
03 -
30 ml olive oil
04 -
30 ml freshly squeezed lime juice
05 -
2 cloves garlic, crushed or 5 ml garlic powder
06 -
2.5 ml kosher salt
07 -
10 ml Tajin or substitute with red chili flakes and 5 ml lime zest
08 -
5 ml paprika
09 -
5 ml chili powder
→ Salmon Fillets
10 -
4 salmon fillets, 115-170 g each, skin on if possible
→ Mango Salsa
11 -
1 large avocado, pitted and diced
12 -
1 large ripe mango, diced
13 -
0.5 red bell pepper, finely diced
14 -
30 ml fresh cilantro, finely chopped
15 -
0.5 jalapeño, seeded and finely minced
16 -
60 ml red onion, finely diced
17 -
30 ml freshly squeezed lime juice
18 -
2.5 ml kosher salt, plus additional to taste
# Steps:
01 -
In a large mixing bowl, combine soy sauce, maple syrup, olive oil, freshly squeezed lime juice, crushed garlic, salt, Tajin, paprika, and chili powder. Whisk thoroughly until well emulsified.
02 -
Place salmon fillets in the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 20 minutes or up to 24 hours.
03 -
While salmon marinates, gently combine diced avocado, mango, red bell pepper, cilantro, minced jalapeño, and red onion in a medium bowl. Drizzle with lime juice and season with kosher salt. Toss carefully and adjust seasoning to taste.
04 -
Preheat grill to medium-high heat (204-232°C). Clean grates thoroughly and brush with oil using a paper towel or kitchen towel.
05 -
Remove salmon from marinade and shake off excess. Discard used marinade. Place salmon fillets skin-side down on grill; cook for 7-9 minutes, flipping once halfway. Monitor grill marks and adjust to avoid excessive charring. Remove salmon when internal temperature reaches 57-60°C, allowing it to reach 63°C while resting.
06 -
For oven preparation, preheat oven to 204°C. Line a large baking tray with parchment paper. Lay salmon fillets on tray and bake for 12-15 minutes or until internal temperature reaches 57-60°C.
07 -
Plate salmon immediately and top generously with fresh mango salsa. Serve warm, optionally accompanied by coconut rice.
# Notes & Tips:
01 -
If Tajin is unavailable, replace with a pinch of red chili flakes and 5 ml lime zest, or omit entirely; flavor remains balanced.
02 -
Wild-caught Alaskan salmon offers optimal texture and flavor, but any fresh fillet between 115-170 grams will yield excellent results.
03 -
Internal temperature accuracy ensures moist, flaky salmon; avoid overcooking by removing from heat slightly before target doneness.