Grilled Salmon with Mango Salsa: Make-Ahead Dinner
By Emma Collins
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
This grilled salmon with mango salsa recipe feeds four people if I make the mango salsa in advance for immediate use and grill the salmon fillets before serving. I can make the salsa in advance and garnish it with pieces of mango, lime, red onion, and cilantro. I like big pieces of mango on my grilled salmon fillets.
I pat salmon with a paper towel and coat it lightly with olive oil before adding salt and pepper. Patting and oiling are good techniques for keeping the salmon skin attached when grilling. Preheating and oiling the grill will help the salmon skin brown. Unpatted salmon will steam on the grill and fail to brown. A thin, flexible metal fish spatula works well for turning salmon.
Position the fillets skin side up and avoid turning them for 3 to 4 minutes, even if you want to check the other side. Turn the fillets easily when the spatula slides easily under them. Cook the fillets skin side down until they are flaky and reach an internal temperature of 130 to 135°F. Internal temperature will vary with fillet thickness.
I put salsa and a lime wedge on the side with the salmon fillets when serving salmon with coconut rice, a popular side dish. I also recommend serving Greek Lemon Potatoes as a side dish with salmon for a more substantial meal. In the summer, I serve Sparkling Pineapple Sangria with salmon. Leftover cold salmon can be used as a salad topping for lunch.
Why this recipe works
- Make salsa in advance to serve with dinner. Grill fish at the table to serve four fillets without waste.
- Cold leftover salmon salad for lunch. Quick lunch option. Saves time packing lunches.
- The salsa is made ahead of time and doesn't need to be prepared while grilling. This avoids other rushed preparations.
- Reuse the leftover salmon in other dishes by reheating it in the oven. Store the salsa in the refrigerator.
- The four fillets are individually portioned. Lime wedges are provided on each order.
Ingredients
- •1 large ripe mango (peeled and diced into 1/4-inch cubes)
- •½ medium red bell pepper (finely diced)
- •¼ cup red onion (finely minced, 38g)
- •¼ cup fresh cilantro (chopped, 10g)
- •1 lime (juiced, about 2 tablespoons)
- •¼ teaspoon fine sea salt (to taste)
- •4 6-ounce fillets skin-on salmon fillets (170g each)
- •1 tablespoon olive oil (15ml)
- •½ teaspoon Kosher salt
- •¼ teaspoon freshly ground black pepper
- •lime wedges (for serving)
Instructions
- 1
Combine the mango salsa ingredients in a medium bowl.
- 2
Stir the salsa gently and set it aside while you prepare the salmon.
- 3
Pat the salmon fillets completely dry with a paper towel.
- 4
Brush all sides of the salmon with olive oil, then season with Kosher salt and black pepper.
- 5
Let the salmon sit at room temperature for about 10 minutes.
- 6
Preheat a gas or charcoal grill to high heat, around 450 to 500°F (232 to 260°C).
- 7
Clean the grill grates thoroughly, then oil them with a paper towel dipped in high-smoke-point oil.
- 8
Place the salmon skin-side up on the hot grates and cook undisturbed for 3 to 4 minutes.
- 9
Flip the salmon carefully with a thin fish spatula. If it sticks, leave it for another 30 seconds.
- 10
Cook on the skin side for another 3 to 5 minutes, until the salmon flakes easily or reaches 130 to 135°F (54 to 57°C) in the thickest part.
- 11
Remove the salmon from the grill and let it rest for 1 minute.
- 12
Spoon the mango salsa generously over the salmon, add lime wedges, and serve immediately.
FAQ
Nutrition (per serving)
Calories
430
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
