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!

Prep Time 20

Cook Time 8

Total Time 28

Servings people

Calories 286kcal

Author Freda Dias

Equipment

Grill pan

Ingredients

2- (6 oz) boneless salmon fillets, skin-on or off (try and use skin-on preferably)
Coarse sea salt or kosher 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

Other ingredients

Canola oil or any other cooking oil which has a high smoke point like corn, sunflower, safflower, avocado oil, etc, as required

Instructions

FOR THE MANGO SALSA

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?

Pat dry the salmon fillets with an absorbent paper napkin.
Season both sides of the salmon with coarse sea salt and freshly cracked black pepper.
Drizzle oil in a grill pan, or grease the pan with oil spray, heat over medium-high heat.
Once the pan is hot enough, place the salmon fillets skin-side down.
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.
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.
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

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.
Nutrition values are rough estimates using an online nutrition calculator. If you depend on them for your diet, please use your preferred nutrition calculator.

Nutrition