Grilled Salmon Mango Avocado (Printable Version)
Tender grilled salmon paired with fresh mango avocado salsa for a bright, flavorful dish.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets, approx. 6 oz each
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon sea salt
07 - ¼ teaspoon black pepper
→ Mango Avocado Salsa
08 - 1 large ripe mango, diced
09 - 1 ripe avocado, diced
10 - ½ small red onion, finely chopped
11 - 1 small red bell pepper, diced
12 - 1 jalapeño pepper, seeded and minced (optional)
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons lime juice
15 - ¼ teaspoon sea salt
→ To Serve
16 - Lime wedges
# Step-by-Step:
01 - Combine olive oil, lime juice, smoked paprika, garlic powder, sea salt, and black pepper in a small bowl. Pat salmon fillets dry and evenly coat with the marinade. Let rest for 10 minutes.
02 - In a medium bowl, gently mix mango, avocado, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and sea salt. Set aside.
03 - Heat grill or grill pan over medium-high flame. Lightly oil the grates.
04 - Place salmon fillets skin-side down on the grill. Cook 4 to 5 minutes per side until salmon is opaque and flakes easily with a fork.
05 - Transfer salmon to plates. Spoon mango avocado salsa generously over each fillet. Serve with lime wedges.
# Expert Advice:
01 -
- It tastes restaurant-quality but comes together in under 35 minutes, even if you're moving slowly.
- The warm salmon against cool, creamy avocado and juicy mango creates this perfect textural contrast that keeps surprising you with each bite.
- It's naturally gluten-free and impresses pescatarian guests without making you feel like you're cooking two separate meals.
02 -
- Don't skip patting the salmon dry—moisture is the enemy of a good sear, and you'll miss out on that golden crust if you don't.
- Add the avocado to the salsa at the last possible moment, or it'll oxidize and turn an unappetizing brown no matter how much lime juice you use.
- Salmon keeps cooking after it comes off the heat, so pull it just before it looks perfectly done and let carryover cooking finish the job.
03 -
- Oil your grill grates with a high-heat oil like avocado oil, not olive oil, so they don't burn and smoke.
- If your mango or avocado are slightly underripe, that's actually perfect for this salsa because they'll hold their shape and won't turn mushy.