Grilled Salmon with Mango Salsa

Light, fresh, and bursting with flavor, this Grilled Salmon with Mango Salsa is the perfect balance of smoky and sweet. The tender, flaky salmon pairs nicely with the bright, tropical mango salsa, featuring fresh lime, cilantro, and just a touch of heat. This dish is perfect for summer grilling and easy enough for a weeknight meal! 

Has it warmed up where you live? I’m basking in the sunshine here, enjoying the 60 and 70 degree days and dreaming of those gorgeous summer months! Right now, the weather is perfect for grilling, and that means this delicious grilled salmon!

This salmon dish is perfect to make for your family, or you can easily dress it up for entertaining. No matter who you serve, they will love the fresh flavors in this easy grilled salmon recipe.

I love cooking salmon on the grill because that slightly charred, crisp exterior with those nice grill marks contrasts so nicely with the rich, buttery taste of the fish. Top it with the tangy mango salsa, and you’ll have a hint of the tropics right in your backyard!

Ingredients for Grilled Salmon with Mango Salsa

• Mango, diced – If you can’t find fresh mango, you can use canned or frozen instead. Make sure to drain the liquid and pat dry with paper towels to get it as dry as possible.
• Red onion, diced 
• Red peppers, seeded and diced– Use any color bell pepper. Green, yellow, orange, or any combination works great.
• Jalapeños, seeded and diced – If you don’t like spice in your food, you can leave this out. If you like extra spice, leave the seeds of your jalapeño intact.
• Fresh cilantro, chopped 
• Fresh lime juice – You can easily swap lime juice for lemon juice for the same brightness and acid.
• Low-sodium soy sauce – For a gluten-free option, you could use tamari or coconut aminos. However, coconut aminos is slightly sweeter.
• Olive oil – Any cooking oil will work for this recipe. Try coconut oil for even more tropical notes.
• Minced roasted garlic – You can substitute minced garlic for 1 teaspoon garlic powder.
• Salt 
• Ground black pepper 
• Smoked paprika – Smoked paprika adds a warm, smokey flavor, but regular paprika is fine too.
• Dijon mustard – Mustard helps to emulsify the marinade and keep it together. Use any mustard that you like.
• Boneless skinless salmon fillets – Or, instead of fillets, you could use a whole side of salmon for a more impressive dish.

Check the recipe card at the bottom of the post for a detailed ingredient list and instructions!

Mango Salsa Recipe

To make the salsa, combine the diced mango, red onion, red bell pepper, jalapeños, cilantro, and lime juice in a medium bowl, cover with a lid or plastic wrap, and place in your refrigerator until the salmon is ready to serve. (no longer than 4 days.)

How to make Salmon on the Grill

1. Make the marinade. In a large bowl, whisk together the soy sauce, olive oil, lime juice, garlic, salt, pepper, smoked paprika, and Dijon mustard until well combined. 
2. Remove fine bones and marinate. Check your salmon filets for fine bones and use tweezers to remove any you might find. Place the fillets in your marinade and cover the bowl with a lid or plastic wrap. Or, if you prefer, you can place them in a zip lock bag to marinate. Refrigerate for 1-3 hours. 
3. Preheat the grill. Remove the salmon from your refrigerator and let them sit at room temperature while you preheat your grill and oil the grates well.
4. Grill. Place salmon on the grill for about 7 minutes per side or until they flake easily with a fork. 
5. Top with salsa and serve. Remove them from the grill and serve warm topped with mango salsa, cilantro, and lime wedges.

Recipe Variations

If you’re looking to add something else to change the flavor profile, here are some suggestions:

• Red pepper flakes: Add 1 teaspoon of red pepper flakes for a more spicy mango salsa.
• Worcestershire sauce: Add ½ tablespoon Worcestershire sauce for a deep umami flavor.
• Cucumber: Add diced cucumber for a crisp and refreshing crunch in the salsa. 
• Avocado: Add chopped avocado pieces to add a creamy texture to your salsa.
• Chili powder: Try ½ teaspoon chili powder in the salsa for extra smokey flavors. 

FAQs

How do I store Grilled Salmon with Mango Salsa?

If you have leftover grilled salmon with mango salsa, you can store it in the refrigerator. After cooling allow the salmon to cool completely. Transfer to an airtight container, separating the fish from the salsa. Store for up to 3 days, or move to the freezer for longer storage.

How do I reheat this dish?

Reheat your grilled salmon with mango salsa in the air fryer or stovetop. Do not reheat fish in the microwave.

Air Fryer: Preheat your air fryer to 350°F. Remove any remaining salsa and place the salmon in a single layer in the air fryer. Heat for 6 minutes or until warmed throughout. Top with chilled salsa.

Stovetop: Heat a heavy-bottomed skillet over medium heat with about 1 Tablespoon olive oil. Place the fish in the pan and heat for about 8 minutes or until the fish is warmed all the way through.

Can I make this Salmon dish without a grill?

If you don’t feel like grilling or don’t have access to one, you can make this recipe in a skillet on the stovetop or baked in the oven.

Skillet: Warm your skillet with a tablespoon of olive oil over medium heat. Sear your salmon for 5-6 minutes on each side before topping with salsa.

In the oven: Bake your salmon filets at 400 degrees F for 15-20 minutes on a grill pan or baking sheet until the fish easily flakes with a fork. Top with mango salsa.

Can I make Grilled Salmon ahead of time?

You can make your salmon ahead of time and freeze it for later. However, the salsa should be prepared fresh. It will get watery when thawed.

Prepare your salmon as directed and allow it to cool completely. Place it on a baking tray and freeze for 30 minutes to an hour before transferring it to a resealable freezer bag labeled with the date. Freeze for up to 3 months and thaw completely before reheating.

Try these Mouthwatering Salmon Recipes Too!

• Basil Baked Salmon
• Chimichurri Salmon
• Brown Sugar Honey Salmon with Caramelized Pineapple
• Ginger Honey Salmon
• Mustard Pecan Crusted Salmon

I think you’ll love making this dish on repeat all summer long! Let me know how you like it in the comments below!

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