Ingredients Jump to Instructions ↓

  1. 6 (6-7 ounce) salmon fillets, boneless and skinless

  2. 2 teaspoon kosher salt

  3. 2 teaspoon vegetable oil For the Mango Salsa:

  4. 1 ripe mango, peeled, seeded, and diced small (about 1 1/2 cups)

  5. 2 tablespoon red bell pepper, diced fine

  6. 2 tablespoon red onion, finely diced

  7. 1 tablespoon finely diced jalapeño

  8. 2 tablespoons fresh lime juice

  9. 2 tablespoon chopped fresh cilantro

  10. 1 tablespoon rice vinegar

  11. 1 tablespoon olive oil

  12. 1/4 teaspoon cumin pinch of cayenne, optional salt to taste lime wedges to garnish

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. Toss before using. Brush salmon lightly with the vegetable oil, and salt generously on all sides. Preheat grill to medium-high. Grill the salmon for 5 to 7 minutes per side until lightly charred, and cooked to your desired doneness. Serve with the mango salsa, lime wedges, and salt.


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