Grilled salmon paired with a vibrant, tropical mango salsa. Sweet, spicy and utterly refreshing — a summer dish in every bite.
🍽 Ingredients
- 4 salmon fillets (180g each)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper
- 2 ripe mangoes, peeled and diced
- 1 red capsicum, finely diced
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced
- Handful fresh coriander, chopped
- Juice of 2 limes
- 1 tbsp olive oil
- Pinch of salt
🔧 Method
- Make the mango salsa: combine mango, capsicum, red onion, jalapeño, coriander, lime juice and olive oil. Season and set aside for at least 10 minutes for flavours to meld.
- Pat salmon dry and season with smoked paprika, salt and pepper.
- Heat olive oil in a grill pan or outdoor grill over high heat.
- Grill salmon for 4–5 minutes skin-side down, then flip for 1–2 minutes. The salmon should be slightly opaque in the centre.
- Plate each fillet and top generously with the mango salsa.
- Serve with rice or quinoa and lime wedges.
💡 Tips & Notes
The mango salsa improves as it sits — make it up to 2 hours ahead and refrigerate. For the salmon, the skin will stick initially; be patient and it will release naturally once it's crispy.
