Grilled Salmon Mango Avocado (Print Version)
Tender grilled salmon topped with a fresh mango avocado salsa, perfect for light summer meals.
# What You Need:
→ Salmon
01 - 4 skin-on salmon fillets (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
# Preparation Steps:
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 - Gently mix mango, avocado, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and sea salt in a medium bowl. Set aside.
03 - Heat grill or grill pan over medium-high heat. Lightly oil the grates.
04 - Place salmon fillets skin-side down on the grill. Cook 4 to 5 minutes per side until opaque and flaky.
05 - Transfer salmon to plates, top each with mango avocado salsa, and serve with lime wedges.
# Expert Advice:
01 -
- The salmon gets crispy skin while staying buttery inside, which is honestly harder to mess up than you'd think once you know the trick.
- Fresh mango and avocado mean you're eating something that tastes like summer no matter the season.
- Ready in about 30 minutes, making it perfect for weeknight dinners or impressing people without stress.
02 -
- Pat the salmon completely dry before grilling or it will steam instead of sear, and you'll lose that beautiful crispy skin that makes this dish special.
- Don't make the salsa too far ahead or the avocado will brown and the mango will weep juice—assemble it right before serving.
- Let the salmon rest for those 10 minutes with the marinade; it makes more difference than you'd expect in keeping the flesh moist.
03 -
- A pinch of chili flakes stirred into the salsa adds complexity without heat if you want depth instead of spice.
- Make extra salsa—you'll find yourself eating spoonfuls of it straight, and it's too good to ration.