Hey friends! When you fire up your grill do you tend to stick with burgers, brats and steak? There’s nothing wrong with that, of course, but I encourage you to get out of your comfort zone and try this Grilled Salmon with Spicy Mango Salsa. This recipe is easy enough for a quick weeknight meal and elegant enough to serve at a dinner party. And you guys, this sweet and spicy mango salsa is so, so good! It’s the perfect counterpoint to rich salmon, but it’s just as tasty with grilled chicken or pork tenderloin. And of course with tortilla chips! I make the salsa in advance so when I get home from work, all I have to do is heat up the grill and cook the salmon.
If making grilled salmon intimidates you – don’t worry! It’s actually really easy. Just be sure to preheat the grill until the grates are nice and hot, clean the grates with a wire brush and let the fish cook (with the lid closed as much as possible!) for at least 5-6 minutes before trying to flip it. The most important thing to do to make sure the fish doesn’t stick is lightly brush it with oil before putting it on the grill. If you want extra insurance against it sticking you can brush a little oil on the hot grates just before you put the salmon on the grill. And you know what, if the salmon falls apart a little, no big deal! It’ll still taste great.
- 1 ripe mango peeled, pitted, and chopped
- 2 tablespoons finely chopped red onion
- 1 jalapeno, seeded and finely chopped (use more or less depending on your taste)
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons freshly squeezed lime juice
- ½ avocado peeled, pitted, and diced
- salt and pepper to taste
- 4 6 oz salmon fillets
- olive oil
- Combine first 6 ingredients in a medium bowl, stirring gently to combine—take care not to mash the avocados! Season with salt and pepper; cover and refrigerate until ready to use. This salsa will last 4-5 days in the fridge.
- Preheat grill on high heat for 10 minutes with the lid closed.
- Lightly brush each side of the salmon fillets with olive oil and season with salt and pepper.
- Using a grill brush, scrape the grill grates clean and place the salmon fillets on the grill. Close the lid and let the salmon cook over direct heat for approximately 5-6 minutes, depending on the thickness of the fish. Using a spatula and tongs, gently turn the fish over, close the lid and cook another 5-6 minutes or until the internal temperature of the fish has reached 125 degrees.
- Remove the salmon from the grill and top with the mango salsa. Serve immediately.
- Tip: If the salmon sticks when you try to turn it, close the lid and let it cook another minute or two then try again.