Grilled Salmon Mango Avocado

One warm June evening, I grilled salmon for the first time outdoors and completely overcooked it. My friend laughed and chopped up a mango she'd brought, tossing it with avocado and lime to salvage dinner. That improvised salsa turned a dry fillet into something I still crave years later.

I started making this dish every time friends visited in summer. The colors alone made everyone reach for their phones, but the first bite always silenced the table. It became my unspoken signature, the thing people texted me about in May asking if I'd make it again.

Ingredients

• Salmon fillets, skin-on: The skin crisps beautifully on the grill and protects the flesh from drying out, so never remove it before cooking.
• Olive oil: Helps the spices cling and prevents sticking, plus it adds a subtle fruity note that complements the citrus.
• Lime juice: Brightens everything and cuts through the richness of both the fish and avocado.
• Smoked paprika: This is the secret to that outdoor, campfire flavor even if you're using a grill pan indoors.
• Garlic powder: A quiet background hum that ties the marinade together without overpowering the delicate salmon.
• Ripe mango: Choose one that gives slightly when pressed and smells sweet near the stem, or the salsa will taste flat.
• Ripe avocado: It should yield gently to pressure but not feel mushy, or it will turn to mush when you toss the salsa.
• Red onion: Adds a sharp bite that balances the sweetness, but rinse it under cold water first if you find raw onion too intense.
• Red bell pepper: Contributes a crisp, slightly sweet crunch that plays off the soft mango and avocado.
• Jalapeño pepper: Totally optional, but a little heat makes the fruit flavors pop even more.
• Fresh cilantro: If you're one of those people who tastes soap, swap in fresh basil or mint instead.

Instructions

Marinate the salmon:

Whisk together olive oil, lime juice, smoked paprika, garlic powder, salt, and pepper in a small bowl. Pat the salmon dry with paper towels (wet fish won't sear) and rub the marinade all over, then let it sit for 10 minutes while you prep the salsa.

Make the salsa:

Dice the mango and avocado into bite-sized cubes, then gently fold in the red onion, bell pepper, jalapeño, cilantro, lime juice, and salt. Taste it and adjust the lime or salt if needed, the salsa should be punchy and bright.

Preheat the grill:

Heat your grill or grill pan over medium-high until a drop of water sizzles and evaporates instantly. Lightly oil the grates with a paper towel dipped in oil to prevent sticking.

Grill the salmon:

Place the fillets skin-side down and resist the urge to move them, let them cook undisturbed for 4 to 5 minutes until the skin releases easily. Flip gently and cook another 4 to 5 minutes until the flesh is opaque and flakes with a fork.

Serve:

Transfer the salmon to plates and spoon generous mounds of salsa over each fillet. Serve with lime wedges on the side for anyone who wants an extra squeeze.

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The first time I served this to my neighbor, she closed her eyes after the first bite and said it tasted like vacation. I realized then that food doesn't need to be complicated to feel like a gift, just fresh, colorful, and made with a little attention.

Choosing Your Salmon

Look for fillets with firm, glossy flesh and no fishy smell, a fresh piece should smell like the ocean, clean and briny. I prefer skin-on because it holds everything together on the grill, but if you can only find skinless, just oil your grates well and flip very carefully.

Salsa Variations

I've swapped mango for diced pineapple when that's what I had, and it worked beautifully. You can also add a handful of diced cucumber for extra crunch, or stir in a spoonful of finely chopped fresh mint if you want a cooler, more herbal note.

Serving Suggestions

This pairs perfectly with coconut rice, simple steamed jasmine rice, or even a handful of mixed greens dressed with lime vinaigrette. I've also served it over quinoa when I wanted something heartier, and it felt just as right.

• Grill extra corn on the cob and slice the kernels into the salsa for a smoky, sweet twist.
• If you have leftover salsa, it's incredible spooned over scrambled eggs the next morning.
• A chilled glass of Sauvignon Blanc or a light Mexican lager is the perfect match for the bright, zesty flavors.

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This dish reminds me that the best meals aren't always the most complicated, sometimes it's just good ingredients, high heat, and something fresh to celebrate them. I hope it brings a little brightness to your table too.

Recipe FAQs

→ What’s the best way to grill salmon for this dish?

Preheat the grill to medium-high and oil the grates to prevent sticking. Grill salmon skin-side down for 4–5 minutes per side until opaque and flaky.

→ Can I prepare the mango avocado salsa ahead of time?

Yes, prepare the salsa shortly before serving to keep the avocado fresh and maintain its vibrant texture and flavor.

→ What fish can I use as a substitute for salmon?

Steelhead trout or other firm-fleshed fish work well as alternatives, maintaining a similar texture and flavor profile.

→ How can I add more heat to the salsa?

Include the optional jalapeño pepper or sprinkle chili flakes into the salsa for a spicy kick.

→ What sides pair well with this dish?

Crisp Sauvignon Blanc or a light lager complement the zesty flavors. Consider simple green salads or grilled vegetables as sides.