Grilled Salmon Mango Avocado

There's something about the smell of salmon hitting a hot grill that stops me mid-conversation every single time. I discovered this particular combination on a July evening when a friend brought a perfectly ripe mango to a casual dinner, and I had salmon thawing on the counter. The result was so bright and balanced that it became my go-to when I need something that feels fancy but requires barely any effort.

I made this for my sister's birthday dinner last summer, and she ate it so quietly I thought something was wrong. Turned out she was just savoring it, and she asked for the recipe before dessert even arrived. Now she makes it for her own gatherings, and I love that this dish has become our thing.

Ingredients

• Salmon fillets, skin-on: The skin crisps up beautifully on the grill and keeps the flesh tender, plus it's packed with omega-3s.
• Smoked paprika: A little goes a long way; it adds warmth without overpowering the delicate fish.
• Mango: Choose one that yields slightly to pressure but isn't mushy, or it'll fall apart in the salsa.
• Avocado: Add it to the salsa just before serving so it doesn't brown and lose that buttery texture.
• Jalapeño: Seed it if you prefer gentle heat, or leave the seeds in if you like a proper kick.
• Fresh cilantro: Non-negotiable for brightness; dried just won't deliver the same freshness.
• Lime juice: Freshly squeezed, not bottled—it makes a noticeable difference in both the marinade and salsa.

Instructions

Build the marinade and season the salmon:

Whisk together olive oil, lime juice, smoked paprika, garlic powder, salt, and pepper in a small bowl. Pat your salmon dry with paper towels so the seasoning actually sticks, then rub the mixture all over each fillet, making sure to coat the edges.

Let it rest:

Give the salmon about 10 minutes to sit. This isn't just waiting—the flavors are settling in, and the fish is coming closer to room temperature, which means more even cooking.

Make the salsa:

While the salmon rests, combine diced mango, avocado, red onion, bell pepper, and jalapeño in a medium bowl. Add cilantro, fresh lime juice, and salt, then fold everything together gently so the avocado stays in chunks instead of getting mashed.

Get your grill ready:

Heat your grill or grill pan over medium-high heat for about 5 minutes. Lightly oil the grates so the salmon doesn't stick—this step matters more than you'd think.

Grill the salmon:

Place fillets skin-side down and resist the urge to move them around. After 4 to 5 minutes, you'll notice the flesh turning opaque from the bottom up and a gentle flake happening when you test it with a fork—that's when you flip.

Finish and plate:

Cook the other side for another 4 to 5 minutes until it's cooked through. Transfer each fillet to a plate skin-side up, pile a generous spoonful of salsa on top, and serve immediately with lime wedges on the side.

Save

The moment I realized this recipe was special was when my picky-eating neighbor asked for seconds. We stood in the kitchen talking about how something this simple could taste so complete, and I realized it's because every element actually belongs there—nothing feels forced or unnecessary.

Choosing Your Salmon

Not all salmon is created equal, and yes, it matters for this dish. Wild-caught salmon has a firmer texture and deeper flavor, but it costs more and isn't always available. Farmed salmon is fattier and more forgiving on the grill, which honestly makes it perfect for this recipe because the richness plays beautifully against the bright salsa. I've used both and had delicious results either way, so buy what looks good at your market.

Timing and Temperature

The biggest mistake people make is cooking salmon too long, turning it dry and flaky in a bad way instead of moist and tender. Medium-high heat for 4 to 5 minutes per side is the sweet spot for a 6-ounce fillet, but your grill might run hot or cool, so watch for visual cues. The flesh should be opaque and separate easily with a fork, not falling apart or still translucent in the center.

Making It Your Own

This recipe is a canvas, and I've seen people take it in beautiful directions. Swap the salmon for grilled shrimp, steelhead trout, or firm white fish if that's what you have. Skip the jalapeño if you're cooking for someone who doesn't like spice, or double it if you and your guests love heat. The marinade is flexible too—I've replaced the smoked paprika with cumin for a different vibe, or added fresh ginger for a hint of warmth.

• Try grilling pineapple chunks and tossing them into the salsa for extra sweetness and body.
• If you can't grill, pan-sear the salmon skin-side up in an ovenproof skillet and finish it under the broiler.
• Serve the salsa on the side instead of on top if you want your guests to control the ratio to salmon.

Save

This dish has a way of making weeknight cooking feel like something special. It's the kind of recipe that builds confidence in the kitchen because it succeeds so reliably, and the payoff is genuinely delicious.

Recipe FAQs

→ How do I prevent the salmon from sticking to the grill?

Lightly oil the grill grates before heating and brush the salmon fillets with oil to maintain a clean cook and prevent sticking.

→ Can I prepare the mango avocado salsa in advance?

Yes, prepare the salsa shortly before serving to keep the avocado fresh and vibrant, preventing browning.

→ What type of fish can be substituted for salmon?

Steelhead trout or other firm fish varieties work well as alternatives without compromising texture or flavor.

→ How spicy is the salsa and can it be adjusted?

The salsa has a mild zing, but you can increase or omit jalapeño to suit your preferred spice level.

→ What sides pair well with this grilled salmon and salsa?

Light sides like steamed vegetables, quinoa, or a crisp green salad complement this dish beautifully.