Description
Succulent marinated salmon grilled or baked to perfection and topped with a vibrant mango avocado salsa, combining smoky, zesty, and sweet flavors in every bite.
Ingredients
- For the Salmon:
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon maple syrup or brown sugar
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 2 cloves garlic, crushed or 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 teaspoons Tajin seasoning
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 salmon fillets (4–6 oz each)
- For the Mango Salsa:
- 1 large avocado, diced
- 1 large mango, diced
- 1/2 red bell pepper, finely diced
- 2 tablespoons chopped cilantro
- 1/2 jalapeño, seeded and minced
- 1/4 cup finely diced red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt, plus more to taste
Instructions
1. In a large bowl, whisk together soy sauce, olive oil, maple syrup, lime juice, garlic, and spices.
2. Add salmon fillets and coat evenly with marinade. Cover and refrigerate for at least 20 minutes (up to 24 hours).
3. In a separate bowl, combine avocado, mango, red bell pepper, cilantro, jalapeño, and red onion.
4. Add lime juice and salt to the salsa, then toss gently to combine. Adjust seasoning to taste.
5. For grilling: Preheat grill to medium-high heat (400–450°F) and oil grates.
6. Remove salmon from marinade and grill skin-side down for 7–9 minutes, flipping halfway if desired.
7. Cook until internal temperature reaches 135–140°F, then remove and rest.
8. For baking: Preheat oven to 400°F and line a baking sheet with parchment paper.
9. Place salmon on sheet and bake for 12–15 minutes until internal temperature reaches 135–140°F.
10. Serve salmon immediately topped with mango salsa.
Notes
Do not marinate salmon longer than 24 hours to avoid texture breakdown.
Use ripe but firm mango and avocado for best texture.
Adjust jalapeño amount for desired heat level.
Pairs well with coconut rice or grilled vegetables.
Let salmon rest a few minutes after cooking for best flavor and texture.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 420
- Sugar: 9g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg