Grilled Salmon with Mango Basil Salsa (Edit recipe)

15 minutes
10 minutes to 14 minutes
Show nutritional information
This is our estimate based on online research.
Fat:23 g
Carbohydrates:18 g
Protein:59 g
Cholesterol:149 g
Sodium:123 mg
Fiber:2 g
Sugars:15 g
Calculated per serving.

Serves: 4

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Add mango, shallot, bell pepper and garlic to a food processor and pulse a few times.
  2. Add sugar, red wine vinegar and pinches of salt and pepper. Pulse until it forms your desired salsa consistency. Refrigerate.
  3. Thaw salmon and make sure any pin bones are removed. (Run your fingers over in all directions; you’ll feel them! Use tweezers to remove any you find).
  4. Heat grill and preheat oven to 400 degrees. Line a baking sheet with nonstick parchment and grab a dish that you want to put your cooked salmon into.
  5. In a small bowl, whisk together avocado oil, maple syrup, the juice from one lemon and pinches of salt and pepper.
  6. Add filets to a gallon Ziplock and add marinade. Seal and gently rub to coat. Keep at room temperature
  7. Grill salmon filets for 5-7 minutes on each side, until flaky but a bit of pink remains in the center (you’ll need to test one). *See notes for stovetop instructions.
  8. Remove salsa from the fridge. Slice basil into ¼” pieces and fold in.
  9. Top salmon filets with salsa and enjoy!


If you don’t have a grill, you can sear in a skillet on medium-high heat until golden brown on both sides, 3-4 minutes each. Then lower heat and cover with a lid to cook to desired doneness. // Leftover salmon will keep in the fridge up to 48 hours; I recommend enjoying cold--you could even dice it up with some salsa and enjoy on tortilla chips. I don’t recommend freezing.

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