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Salmon With Mango Salsa

Grilled Salmon with Mango Salsa

This Grilled Salmon with Mango Salsa is my go-to summer dinner when I want something fresh, flavorful, and fast. The salmon is perfectly seasoned with a smoky, zesty rub, and the vibrant mango salsa brings a sweet-spicy crunch that screams summer. It’s healthy, gluten-free (perfect for my partner, Jamie), and comes together in under 30 minutes. I first made this for a backyard BBQ in Portland, and it was such a hit that it’s been on repeat ever since. Trust me, your kitchen will smell absolutely incredible! Check out more [30-minute meals] for busy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Mexican-Fusion, seafood
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Salmon
  • - 4 salmon fillets 6 oz each, skin-on or skinless
  • - 2 tbsp olive oil
  • - 1 tsp smoked paprika
  • - 1 tsp garlic powder I’m team garlic powder, but fresh works too
  • - ½ tsp cumin
  • - Salt and black pepper to taste
  • - Juice of ½ a lime save the other half for the salsa
For the Mango Salsa
  • - 2 ripe mangos diced (or 2 cups frozen mango, thawed)
  • - ½ red onion finely chopped
  • - 1 jalapeño seeded and minced (keep seeds for extra heat)
  • - ½ cup fresh cilantro chopped (plus extra leaves for garnish)
  • - Juice of 1 lime plus that other half from the salmon
  • - 1 tbsp olive oil
  • - Salt to taste
  • - 1 avocado diced (optional, but I love the creaminess)

Method
 

  1. Make the Mango Salsa:** In a medium bowl, combine diced mango, red onion, jalapeño, and cilantro. Squeeze in the lime juice, drizzle with olive oil, and add a pinch of salt. Stir gently. If using avocado, fold it in last to avoid mushiness. Taste and adjust seasoning—sometimes I add extra lime for zing. Set aside or chill if prepping ahead (but not too long, or it loses its freshness).
  2. Season the Salmon:** Pat the salmon fillets dry with paper towels (wet fish = no sear, trust me). Mix smoked paprika, garlic powder, cumin, salt, and pepper in a small bowl. Rub salmon with olive oil, then sprinkle the spice mix evenly on both sides. Squeeze lime juice over the top. Let it sit for 5-10 minutes while you preheat the grill.
  3. Grill the Salmon:** Preheat your grill or grill pan to medium-high (about 400°F). Oil the grates to prevent sticking (I use oil-dipped paper towels—carefully!). Place salmon skin-side down (if skin-on) and grill for 4-5 minutes per side, until it flakes easily or hits 145°F internally. Don’t overcook—dry salmon is the worst. (Baking option: 400°F oven, 12-15 minutes on a parchment-lined sheet
  4. Assemble and Serve:** Plate the salmon and spoon a generous heap of mango salsa over each fillet. Garnish with cilantro leaves for that Instagram-worthy vibe. Serve with coconut rice, a green salad, or grilled veggies like zucchini. For more side ideas, try my [Grilled Peach Blueberry Salad](https://quickdishrecipes.com/grilled-peach-blueberry-salad/).

Notes

Substitutions: No mangos? Peaches or pineapple work great—I’ve tried canned pineapple in a pinch, and it’s solid. No cilantro? Try parsley or basil. No jalapeño? A pinch of red pepper flakes does the trick. You can even swap salmon for [Baked Chicken Breast] (or shrimp.
- Pro Tip: Choose slightly firm mangos for the best salsa texture. Too ripe, and it’s basically a smoothie (learned that the hard way in 2022). Also, don’t skip the oil before seasoning the salmon—it keeps the spices from turning gritty.
- Meal Prep Hack: Make the salsa a day ahead and store in an airtight container. Season the salmon in the morning and grill at night for an even quicker dinner.
- Grill Cleanup: Scrub grates with a wire brush while warm-it’s so much easier. My grill is always a mess, so I feel you.
- Variation Ideas: Flake the salmon into tortillas for fish tacos (inspired by my Beef Quesadilla Recipe or serve over quinoa for a hearty bowl like my [Power Bowl Lemon Dill Salmon Quinoa
Nutrition (Approximate per Serving)
- Calories: 380 kcal
- Protein: 35g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 10g
*Disclaimer: Nutrition values are estimates and can vary based on exact ingredients and portion sizes.*
Got a question or a twist on this recipe? Drop a comment below or tag me on Instagram (@quickdishrecipes). I love seeing your creations! If you’re craving more seafood inspo, check out my [Grilled Shrimp Bowl with Avocado] or browse all my [Dinner Recipes].