Description
Grilled salmon fillets marinated in olive oil, garlic, and paprika, served with a vibrant mango salsa made from fresh mango, red onion, and jalapeño. This dish offers a light and refreshing meal perfect for any occasion.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- In a small bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well-coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- While the salmon is marinating, dice the ripe mango into small cubes. Finely chop the red onion and dice the red bell pepper. Slice the jalapeño in half, remove the seeds, and finely mince it. In a medium bowl, combine the diced mango, red onion, red bell pepper, and minced jalapeño. Add chopped cilantro, lime juice, and a pinch of salt. Toss gently and let sit for at least 15 minutes.
- Preheat the grill to medium-high heat and ensure the grates are clean and lightly oiled. Place the marinated salmon fillets on the grill, skin-side down. Close the lid and cook for 6-8 minutes, checking for doneness. If the salmon flakes easily, flip it over and grill for an additional 4-6 minutes, aiming for an internal temperature of 145°F (63°C).
- Once cooked, remove the salmon from the grill and let it rest for a couple of minutes. Place a salmon fillet on each serving plate and generously spoon the mango salsa over the top. Garnish with fresh cilantro or a lime wedge if desired.
- Serve the grilled salmon with quinoa or brown rice, a simple green salad, or grilled vegetables. For a tropical twist, consider pairing it with coconut rice.
Notes
- Adjust the amount of jalapeño based on your heat preference.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days and is great in salads or wraps.
- Prep Time: 30 minutes
- Cook Time: 15 minutes