Grilled Salmon with Mango Salsa
Salmon fillets, mango and jalapeño chile come together in this seafood — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for grill / broiler and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make the salsa first so the flavors can meld: peel and finely dice the mango, finely chop the red onion, seed and mince the jalapeño, and chop the mint.
- Combine the mango, onion, jalapeño and mint in a bowl, then stir in the juice of the lime and the honey, season lightly with salt, and set aside in the refrigerator.
- Pat the salmon fillets dry with paper towels, brush them all over with the olive oil, and season both sides generously with salt and freshly-ground black pepper.
- Preheat a grill or grill pan to medium-high and lightly oil the grates to prevent sticking.
- Place the salmon skin-side down and grill undisturbed for about 4 to 5 minutes, until clear grill marks form and the fish releases easily.
- Carefully flip the fillets and grill for a further 3 to 4 minutes, until the salmon is opaque and flakes easily and the thickest part reaches an internal temperature of 63 C (145 F).
- Transfer the salmon to plates, let it rest for a minute, then spoon the chilled mango salsa generously over the top and serve.
You'll use: Grill / broiler · Pan · Grill pan
Ingredient substitutions
- Lime
- lemon
- Honey
- maple syrup · agave
Tips & common questions
How long does Grilled Salmon with Mango Salsa take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lime?
Try lemon. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Grilled Salmon with Mango Salsa is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Thyme and Garlic Grilled Salmon with Mango Salsa, Rosemary Potatoes and Snow Peas (297986190).jpg by Alpha from Melbourne, Australia, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.