Grilled Salmon Mango Avocado (Printable)

Juicy salmon fillets paired with fresh mango avocado salsa for a vibrant, refreshing meal.

# What You'll 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

# 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 coat evenly with marinade. Let rest for 10 minutes.
02 - In a medium bowl, gently mix mango, avocado, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and sea salt. Set aside.
03 - Preheat grill or grill pan over medium-high heat and lightly oil the grates.
04 - Place salmon fillets skin-side down on grill. Cook 4 to 5 minutes per side until opaque and flakes easily with a fork.
05 - Transfer salmon to plates. Spoon generous portions of mango avocado salsa on top and serve with lime wedges.

# Expert Tips:

01 -
  • The salsa is so bright and creamy, it makes even a simple weeknight feel special.
  • Everything comes together in half an hour, with no fancy techniques required.
  • The sweet mango and rich avocado balance the smoky, charred salmon perfectly.
02 -
  • Do not flip the salmon early or the skin will tear and stick to the grill, patience is everything here.
  • Dice the avocado last and toss the salsa gently, or it will bruise and turn brown before you even plate the fish.
  • If your grill runs hot, lower the heat slightly or the outside will char before the center cooks through.
03 -
  • Let the salmon come to room temperature for 10 minutes before grilling so it cooks evenly and stays tender in the center.
  • Always make the salsa at least 10 minutes ahead so the flavors have time to marry, but don't make it more than an hour in advance or the avocado will oxidize.
  • If you're nervous about grilling fish, start with the skin side down and leave it there for most of the cook time, the skin acts like a protective shield.

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