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This grilled salmon with mango salsa is fresh, juicy, and loaded with bright summer flavor. The herby mango salsa is zesty, spicy, and just sweet enough—perfect over smoky grilled salmon. Fast, flavorful, and ready in just 20 minutes!
Easy Grilled Salmon With Mango Salsa Recipe
If you’re looking for a fresh, flavorful dinner that tastes like summer, this is it. The salmon gets perfectly charred on the grill—juicy on the inside with just the right amount of crisp on the edges—then topped with a sweet and tangy mango salsa that’s herby, citrusy, and just a little spicy.
I’ve actually been holding onto this recipe for years—it’s adapted from an old Martha Stewart’s magazine I kept in my kitchen drawer forever. I finally gave it a try, and honestly, it’s one of the best-tasting salmon recipes I’ve ever made. The mango salsa is inspired by chimichurri, but the mango gives it a gorgeous color and fruity kick that pairs so well with the richness of salmon.
It’s light, summery, and comes together quickly with just a few simple ingredients. You can spoon the salsa over Grilled Chicken Thighs or Grilled Shrimp too, but I personally love it with salmon. Serve it with rice, veggies, or just as-is—it’s a dinner that looks fancy but couldn’t be easier. Be sure to check out my tips below and other ways to cook the salmon if you don’t have a grill.
What Makes This Salmon So Good
It’s light, flavorful, and surprisingly easy—here’s why you’ll want it on repeat all summer:
- Fresh and summery every time. Grilled salmon stays juicy and tender, with that light char that brings out its natural richness. Paired with the mango salsa, it tastes like sunshine on a plate.
- Sweet, tangy salsa with a kick. The salsa—fresh mango, herbs, and lime juice come together with just a hint of chili flakes for a bold, balanced bite.
- Quick and easy. You only need 20 minutes from start to finish. Perfect for weeknights, or anytime you want something light but full of flavor.
Ingredients You’ll Need
- Salmon – I use skin-on salmon fillets for grilling because the skin helps hold everything together. You get juicy, flaky meat with that gorgeous golden crust.
- Mango – Go for ripe, but still firm mangoes like Honey (Ataulfo) or Tommy Atkins. They hold their shape and give you that sweet, juicy bite without turning mushy.
Check the recipe card below for all the exact ingredient amounts and full details.
Pro Tip #1: Why I Use Fresh Ripe Mango
A juicy, ripe mango gives the salsa its natural sweetness and vibrant color. It balances out the herbs and red pepper flakes with a fruity, tropical flavor that makes the whole dish pop. Slightly soft to the touch = just right.
Pro Tip #2: Cilantro for That Fresh, Bright Kick
Cilantro brings that bold, citrusy herb flavor that cuts through the richness of the salmon. I like using a full bunch—stems and all—because it adds both flavor and texture to the salsa.
Pro Tip #3: Italian Parsley for Herby Balance
Italian (flat-leaf) parsley rounds out the salsa. It’s milder than cilantro and adds a fresh, clean flavor that doesn’t overpower. The combo of both herbs makes the salsa taste layered and vibrant.
How To Make Salmon With Mango Salsa
Toss the mango, cilantro, parsley, red pepper flakes, oil, and lime juice together in a bowl. Give it a quick taste and season with a pinch of salt and black pepper.
Preheat your grill or grill pan to medium-high—you want it nice and hot. Lightly brush some oil on the grates so the salmon doesn’t stick. Season the salmon with salt and pepper, then give it a light brush of oil too. Place it skin-side up and grill for about 4 to 6 minutes, just until the edges start to turn opaque and it lifts easily.
Now flip the salmon and let it cook for another 4 to 6 minutes, just until it’s fully opaque and flakes easily with a fork. Once it’s done, transfer it to a serving plate and spoon that fresh mango salsa right over the top. That’s it—time to dig in!
Other Ways To Cook It
No grill? No problem. Here are a few easy and equally tasty ways to cook your salmon at home—whatever kitchen tools you’ve got.
- Pan-Seared: Heat a skillet (cast iron works best) over medium heat and add a little oil. Place the salmon fillets skin-side down and let them sear undisturbed for about 1 minute to get that golden crust. Flip and cook the other side for another minute or two, depending on thickness.
- Baked: Preheat your oven to 375°F (190°C). Line a baking sheet with lightly greased foil and place the salmon on top. Bake for about 15 minutes, or until the salmon is cooked through and the edges start to brown slightly.
- Air Fryer: Place the salmon fillets in a single layer in your air fryer basket. Make sure they’re not overlapping, so they cook evenly. Air fry at 375°F (190°C) for about 6 minutes, or until the salmon is cooked through and flakes easily.
Frequently Asked Questions
The red pepper flakes add a gentle heat, but it’s mild overall. You can adjust the spice level to your liking by adding more or leaving them out entirely.
Yes. The mango salsa can be made up to a day in advance. Store it in the fridge in an airtight container. Just give it a good stir, and drain excess water from the salsa before serving.
Yes, just make sure to thaw the salmon completely in the fridge before cooking. Pat it dry with paper towels to remove excess moisture so it still gets that nice char on the grill.
The salmon should be opaque and flake easily with a fork. If you’re using a thermometer, aim for an internal temperature of 125°F to 130°F (52°C to 54°C) for medium doneness.
Store the salmon and mango salsa separately in airtight containers in the fridge for up to 2 days. To reheat the salmon, use the air fryer, oven, or a nonstick skillet over low heat, just until warmed through. Avoid overcooking so it stays juicy. Serve with the cold salsa spooned over the top.
This recipe is only 361 calories per serving.
What To Serve With This Recipe
For an easy and wholesome summer weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Salmon With Mango Salsa
Ingredients
- 1 mango, peeled, pitted, and cut into small cubes
- 1 bunch cilantro, finely chopped
- 1 bunch Italian parsley, finely chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup vegetable oil, plus more for grilling
- 2 tablespoons lime juice
- 2 lbs salmon fillets
- salt
- ground black pepper
Instructions
- Stir together the mango, cilantro, parsley, red pepper flakes, oil, and lime juice. Season with salt and black pepper to taste.
- Preheat a grill or grill pan to medium-high heat. Lightly oil the hot grill. Season the salmon with salt and black pepper, then lightly brush it with oil. Grill the salmon, skin side up, until it begins to turn opaque, about 4 to 6 minutes.
- Flip the salmon and cook until opaque throughout, about 4 to 6 minutes. Transfer to a platter, spoon chimichurri over the top, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
super resept bee net klaar gemaakt ben best tevreden op naar de volgende
Excellent recipe. Will pin on my “Great Recipes” board! Thanks for sharing.
Bee, love your recipes! Am looking forward to trying this one tomorrow night and just have a question. Is there a particular reason you chose vegetable oil over olive oil. Does it have a lighter flavor, or is there another reason? Thanks for educating me and thanks a million for sharing your delicious recipes.
It’s neutral flavor.
Great recipe, actually all your recipes are great, I love them all.
Thank you Bee!
This was excellent. My husband loved it. Best recipe I’ve tried in a long time. I did season with mild slap yo mama instead of just sat and pepper. A real keeper my favorite salmon recipe
Does the chimichurri pairs well with other fishes/prawns and chicken?
I made this salmon last night and it was very tasty! This will be my new favorite way to cook salmon. Thanks!
I don’t see the ingredients or instructions for the chimichurri? Am I missing something?
Thanks
Yes you are. The recipe card is pink in color, did you scroll down???
Thank you for the wonderful recipes on pintrest,and this sight, I am an avid follower, love your recipes!!
Thanks Sheila, I appreciate your support.