Grilled Summer Salmon with Fresh Mango Salsa

Grilled Summer Salmon with Fresh Mango Salsa

Enjoy a taste of summer with this healthy and vibrant grilled salmon, perfectly marinated and topped with a refreshing, zesty mango and avocado salsa.

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Prep Time 22

Cook Time 8

Marinating Time 20

Total Time 30

Cuisine American

Servings 4 servings

Calories 370 kcal

Equipment

Grill
Baking Sheet

Ingredients

For the Zesty Salmon Marinade

2 tablespoons soy sauce (or gluten-free coconut aminos for soy-free)
1 tablespoon maple syrup (or brown sugar for a rich sweetness)
2 tablespoons olive oil
2 tablespoons fresh lime juice (from about 1 lime)
2 cloves crushed garlic (or 1 teaspoon garlic powder)
0.5 teaspoon kosher salt
2 teaspoons Tajin (or a pinch of red chili flakes + 1 teaspoon lime zest for a similar tang)
1 teaspoon paprika
1 teaspoon chili powder
4 salmon fillets (4-6 ounce, wild-caught is a healthy choice!)

For the Vibrant Mango Salsa

1 large ripe avocado pitted and diced
1 large ripe mango peeled and diced
0.5 red bell pepper diced small
2 tablespoons finely chopped fresh cilantro (or parsley if you prefer)
0.5 jalapeño seeded and minced (adjust to your spice preference)
0.25 cup finely diced red onion
2 tablespoons fresh lime juice (from about 1 lime)
0.5 teaspoon kosher salt plus more to taste

Instructions

In a large bowl, whisk together the soy sauce, maple syrup, olive oil, lime juice, crushed garlic, kosher salt, Tajin, paprika, and chili powder. Add the salmon fillets to this flavorful marinade, tossing gently to ensure they are fully coated. Cover the bowl and let the salmon soak up all those delicious flavors in the fridge for at least 20 minutes, or up to 3 hours.
While your salmon is marinating, get started on the bright and fresh mango salsa! In a medium bowl, combine the diced avocado, mango, red bell pepper, cilantro, minced jalapeño, and red onion. Squeeze in the fresh lime juice and sprinkle with kosher salt. Gently toss everything together. Taste and add more lime juice or salt if needed. Pop the salsa into the fridge to chill until you're ready to serve.
To Grill: Preheat your grill to medium-high heat (around 400-450°F). Make sure the grates are clean and lightly brush them with oil to prevent sticking. Remove the salmon from the marinade, letting any excess drip off (discard remaining marinade). Place the salmon fillets skin-side down on the hot grill. Grill for about 7-9 minutes total, flipping halfway through. Cook until the salmon easily flakes with a fork and reaches an internal temperature of 135-140°F. Let it rest for a few minutes to reach 145°F.
To Bake: Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. Remove the salmon from the marinade and arrange the fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is flaky and reaches an internal temperature of 135-140°F.
Once cooked, plate your delicious salmon and generously spoon the chilled mango salsa over each fillet. This healthy and vibrant dish is perfect on its own or served with a side of coconut rice or a light green salad for a complete meal!

Notes

This healthy and vibrant dish is perfect on its own or served with a side of coconut rice or a light green salad for a complete meal!

Nutrition Information (per serving):
Calories: 370 kcal
Total Carbs: 18.7g
Net Carbs: 14.4g
Fats: 19.3g
Protein: 33.9g
Fiber: 4.3g