Grilled Salmon Mango Avocado (Printable)
Tender grilled salmon topped with a fresh mango avocado salsa for bright, zesty flavors.
# What's Needed:
→ For the Salmon
01 - 4 salmon fillets, skin-on, about 6 ounces (170 grams) each
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ For the Mango Avocado Salsa
08 - 1 large ripe mango, diced
09 - 1 ripe avocado, diced
10 - 1/2 small red onion, finely chopped
11 - 1 small red bell pepper, diced
12 - 1 jalapeño pepper, seeded and minced (optional)
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons lime juice
15 - 1/4 teaspoon sea salt
→ To Serve
16 - Lime wedges
# How to Make It:
01 - Combine olive oil, lime juice, smoked paprika, garlic powder, sea salt, and black pepper in a small bowl. Pat salmon fillets dry and coat evenly with the mixture. Let rest for 10 minutes.
02 - In a medium bowl, gently mix diced mango, avocado, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and sea salt. Set aside.
03 - Heat a grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.
04 - Place salmon fillets skin-side down on the grill. Cook for 4 to 5 minutes per side until opaque and flaky.
05 - Transfer salmon to serving plates. Top each fillet generously with mango avocado salsa and accompany with lime wedges.
# Tips for Success:
01 -
- The salmon stays juicy and tender while the salsa adds a cooling, tropical contrast that makes you feel like you're eating something indulgent but actually light.
- It comes together in under 35 minutes, so you can pull off dinner that tastes fussy without the stress of complicated techniques.
02 -
- Don't walk away from the grill or you'll end up with the outside burnt while the inside stays raw; salmon cooks faster than most people expect.
- If your avocado is hard when you start cooking, cut and dice it anyway, then let it sit in the salsa for a few minutes and it will soften slightly from the lime juice.
03 -
- Invest in a grill thermometer so you know your heat is truly medium-high; guessing usually leads to overcooked outsides and raw centers.
- Buy your salmon the day you're cooking it and ask the fishmonger to check that it doesn't smell fishy, just fresh and clean like the ocean.