Grilled Salmon with Mango Salsa
Easy Smoky Garlic Herb Grilled Salmon with Mango Salsa — crispy skin-on salmon fillets rubbed with smoked paprika, garlic, and herbs, grilled until perfectly flaky, and topped with a bright fresh lime mango salsa. Ready in under 30 minutes.
Equipment
- Gas or charcoal grill
- Tongs
- Instant-read thermometer
- large mixing bowl
- Sharp knife and cutting board
Ingredients
Smoky Garlic Herb Salmon
- 4 skin-on salmon fillets (6 oz each) patted completely dry
- 2 tsp smoked paprika
- 3 cloves garlic, finely minced
- 1 tsp dried thyme
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper adjust to taste
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
Mango Salsa
- 2 cups fresh mango, finely diced ripe but firm — about 2 medium mangoes
- 0.25 cup red onion, finely diced soaked in cold water 5 min then drained
- 1 fresh jalapeño, seeds removed, finely diced
- 3 tbsp fresh cilantro, roughly chopped plus extra for garnish
- 2 limes, juiced plus wedges for serving
- pinch of salt
Instructions
- Make the mango salsa: Combine diced mango, drained red onion, jalapeño, cilantro, lime juice, and salt. Toss and refrigerate at least 30 minutes.
- Make the rub: Mix smoked paprika, minced garlic, thyme, oregano, cayenne, salt, pepper, and olive oil into a paste.
- Pat salmon fillets completely dry. Score the skin with 2 to 3 shallow diagonal cuts. Apply the rub evenly over flesh and skin. Rest 10 minutes at room temperature.
- Preheat grill to medium-high. Oil the grates thoroughly just before placing salmon.
- Place salmon skin-side down. Cook for 6 to 7 minutes without moving — wait until the skin releases naturally from the grates before flipping.
- Flip gently and cook for 1 to 2 more minutes until the flesh flakes easily at the thickest point. Internal temperature 125-130°F for medium or 145°F for fully cooked.
- Rest 3 minutes. Plate and spoon mango salsa generously over each fillet. Garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
Oil the grill grates thoroughly and oil the salmon skin before grilling to prevent sticking. Cook skin-side down without moving for 6 to 7 minutes — the skin releases naturally when properly crisped. Do not force it early. Score the skin before applying the rub to prevent curling. Rest 3 minutes before adding salsa — hot salmon wilts fresh mango salsa. Make the salsa at least 30 minutes ahead for best flavor. Make-ahead: mango salsa can be refrigerated up to 24 hours.