Salmon with Mango Salsa (Print Version)

# Ingredients:

→ Salmon

01 - 2 tablespoons soy sauce or coconut aminos
02 - 1 tablespoon maple syrup or brown sugar
03 - 2 tablespoons olive oil
04 - 2 tablespoons lime juice, about 1 lime
05 - 2 cloves crushed garlic or 1 teaspoon garlic powder
06 - 1/2 teaspoon kosher salt
07 - 2 teaspoons Tajin or substitute with red chili flakes and lime zest
08 - 1 teaspoon paprika
09 - 1 teaspoon chili powder
10 - 4 salmon fillets, 4-6 ounces each, wild-caught preferred

→ Mango Salsa

11 - 1 large ripe avocado, pitted and diced
12 - 1 large mango, diced
13 - 1/2 red bell pepper, diced small
14 - 2 tablespoons finely chopped cilantro
15 - 1/2 jalapeño, seeded and minced
16 - 1/4 cup finely diced red onion
17 - 2 tablespoons fresh lime juice, about 1 lime
18 - 1/2 teaspoon kosher salt, plus more to taste

# Instructions:

01 - In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices. Add the salmon fillets and toss to coat. Cover and marinate in the fridge for at least 20 minutes or overnight.
02 - While the salmon is marinating, dice the avocado, mango, bell pepper, jalapeño, cilantro, and red onion. Combine in a bowl with lime juice and salt. Toss to coat, taste, and adjust lime juice or salt as needed.
03 - Clean grill grates and brush with oil. Preheat grill to medium-high heat (400-450°F). Remove salmon from marinade and discard remaining marinade. Grill skin-side-down for 7-9 minutes, flipping halfway. Remove when internal temperature reaches 135-140°F.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Remove salmon from marinade, discard leftover marinade, and arrange on the baking sheet. Bake for 12-15 minutes until internal temperature reaches 135-140°F.
05 - Serve immediately with mango salsa and optionally with coconut rice.

# Notes:

01 - Tajin can be substituted with red chili flakes and lime zest if unavailable.
02 - For best results, use wild-caught Alaskan salmon.
03 - Cooking times may vary by grill and size of fillet; monitor temperature closely.

Back