Mango Salsa Salmon Recipe | Grilled Salmon With Mango Salsa

This Mango Salsa Salmon is a gorgeous and refreshing summertime meal! It looks like a fancy restaurant gourmet meal when in fact it is so easy to whip up at home. Let’s learn how to prepare this grilled salmon with mango salsa!

Are you ready for Fall yet? I know I am, and eagerly looking forward to the cooler weather. But before I dive into Fall-related recipes in the coming months, I’d like to share one of my favorite summer recipes- Grilled salmon with mango salsa! It is still so hot here in the Southern US, so recipes like these are more than welcome! Who really wants to spend long hours in the kitchen, right?

If you love seafood as much as we do, you are in for a treat with this Mango Salsa Salmon recipe. 

I’ve already shared an easy mango salsa recipe in my earlier post. I had a tad too many mangoes sitting in my fruit bowl, so I went ahead and made another batch of mango salsa and served it with some delicious grilled salmon. The sweet and tangy flavors of the mango salsa complement the savory salmon really well.

Salmon and mango salsa! You really can’t go wrong! And guys! look at all the color on the plate! I think it even the fussiest eaters would enjoy it 😀

HOW TO COOK SALMON?

You can choose your favorite way of cooking the salmon. Either by,

• Pan-searing
• Grilling on a gas grill, charcoal grill or grill pan
• Baking
• Steaming
• Or even pressure cooking in the Instant Pot. If you have some frozen salmon, the Instant pot would be the way to go, as there is no need to thaw the salmon fillets.

Grilling or searing is my preferred way of cooking salmon. I usually use salmon fillets with skin-on when I choose to cook them by grilling or searing. The skin crisps up nicely, and also prevents the flesh from overcooking and drying out. For the other cooking methods, skin-off salmon fillets are preferable. 

MANGO SALSA SALMON RECIPE

This is a really quick meal, apt for weeknights! The mango salsa can be made a day in advance, as it gets even better when left to sit for a longer time. All you have to do is cook the salmon fillets using any of the above-mentioned methods. 

I’ve kept the seasoning for the salmon pretty basic with some sea salt and freshly cracked black pepper. Do not use regular table salt or powdered black pepper, as it won’t lend enough taste and may make the salmon taste pretty flat. You can use any seasoning of choice like Cajun, blackened, jerk seasoning, etc to name a few.

I’d also like to share another delicious way of enjoying this recipe. If you love coconut, make a delicious coconut-crusted salmon with mango salsa. It is quite easy and involves an easy breading process. Find the details in the notes below. 

You can also switch up the salsa by adding more fruits like pineapple, peach, avocado, or amp up the heat by adding habanero peppers. You will find the details of these variations in my detailed mango salsa recipe post. Do have a look!

This mango topping for salmon is an important part and what makes this dish. So taste, customize and adjust the salsa as required since everyone has their own preferences.

Mango salsa Salmon is one of the best salmon dishes you will ever have. It is just full of flavors and so easy to prepare, with the added bonus of it being a high-protein healthy meal and it looks really pretty on the plate. It is light and delicious, just great for the warmer weather.

So without much ado, let’s head to the recipe and make this yummy grilled salmon with mango salsa. Enjoy fine dining right in the comfort of your home 😀

STEP BY STEP INSTRUCTIONS TO MAKE MANGO SALSA SALMON 

INGREDIENTS

2 (6-oz) salmon fillets

Coarse sea salt, as required

Freshly cracked black pepper, as required

FOR THE MANGO SALSA

1 large ripe mango, diced into small cubes, about 1 cup

2 tbsp  finely chopped red onion, you can also use sweet yellow onions

1/4 cup finely diced red bell pepper

2 tbsp finely chopped cilantro 

1/2 jalapeno, stemmed, seeded, membrane removed, and diced, about 1 tbsp, adjust as per desired heat

1-2 tbsp lime juice, depending on the sweetness of the mangoes

1/8 tsp salt, or to taste

OTHER INGREDIENTS

Oil, as required

DIRECTIONS

FOR THE MANGO SALSA

1.Combine the diced mangoes, bell peppers, onions, jalapeno, cilantro in a bowl. Add lime juice and salt. Give everything a good mix, taste for seasonings and adjust. You can also add a pinch of ground cumin if desired. Cover the bowl and refrigerate the salsa for a few hours.

HOW TO GRILL SALMON ON A GRILL PAN?

1.Pat dry the salmon fillets with an absorbent paper napkin. 

2.Season both sides of the salmon with coarse sea salt and freshly cracked black pepper.

3.Drizzle oil in a cast iron grill pan, or grease the pan with oil spray, heat over medium-high heat.

4.Once the pan is hot enough, place the salmon fillets skin-side down.

5.Press the fish down using a spatula for a few seconds to stop it from curling. Leave it undisturbed and let it cook for 4-5 minutes. Cook on one side until the bottom of the fillet turns opaque and is cooked about 2/3rd of the way up. The skin will turn crispy and release easily from the pan. The cooking time will depend on the thickness of the salmon, mine were about 1 inch thick. 

6.Flip and cook the other side for another 3-4 minutes. You may insert a thermometer in the thickest part of the salmon to check for doneness, the internal temperature is about 125 degrees for medium and about 145 degrees for well-done as per USDA guidelines. Remember, the salmon continues to cook after it is removed from the source of heat, so I prefer to take it off when it reaches about 140 degrees F to prevent it from drying out and overcooking. 

8.Transfer the salmon to a platter and let it rest for 5 minutes. Arrange the salmon on a plate and top it with mango salsa. Serve with lime wedges if desired. Enjoy!

NOTES

1. Coconut-crusted salmon with mango salsa: Season all sides of the salmon with salt and pepper. In a shallow bowl, add about 1/2 cup shredded unsweetened coconut in a plate, season with your favorite spices, and mix well. Crack an egg in another shallow bowl, season with little salt and pepper. Dredge the salmon in the beaten egg and coat with the coconut mixture. Next, refrigerate the crusted salmon for 30 minutes so that the coating sticks better. Cook using your favorite method until the crust is golden brown and the salmon is cooked through. Let the fish rest for 5 minutes, then top with mango salsa.

If you try this mango salsa salmon recipe, I would love to hear from you! I’d appreciate it if you could leave a review below in comments, as it helps others know the recipe better too. You can also share your feedback and suggestions at aromaticessence77@gmail.com. Thanks so much 🙂 

HOW TO MAKE GRILLED SALMON WITH MANGO SALSA?

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Regards,

Freda