Grilled salmon with mango salsa

Total Time
28 min
20 min
8 min
Make this deliciously sweet and spicy salsa to pair with salmon for a tasty weeknight meal your family will love. Both the colorful salsa and the salmon can be made a day ahead. The jalapeño pepper adds a nice little kick to this fruity salsa, but if you would like a little less heat, you can half or omit the jalapeño pepper. To chop the cilantro, place a bunch of cilantro leaves flat onto a cutting board. Then chop the leaves. When selecting cilantro in the grocery store, look for bright green evenly colored leaves. Avoid leaves that are yellow or wilting. Use the cilantro as a garnish for the fish and salsa.



2 Tbsp

Orange zest

1½ tsp

Table salt

¾ tsp

Ground red pepper

¼ tsp

Uncooked farmed salmon fillet(s) with or without skin

1½ pound(s), four 6-oz pieces


2 small, peeled and diced (about 2 cups)

Unsweetened orange juice

¼ cup(s)

Uncooked red onion(s)

2 Tbsp, chopped, chopped


2 Tbsp, chopped

Ginger root

1 Tbsp, peeled and minced

Fresh lime juice

1 Tbsp

Jalapeño pepper(s)

1 small, seeded and minced

Cooking spray

1 spray(s)


  1. Combine first 4 ingredients; rub mixture over salmon. Place salmon in a shallow dish; cover and marinate 8 hours or overnight.
  2. Combine mango and next 6 ingredients in a medium bowl; cover and chill 1 hour.
  3. Prepare grill.
  4. Place fish on grill rack coated with cooking spray; cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa. Yield: 4 servings (serving size: 1 fillet and 1⁄2 cup salsa).