Description
This BBQ Salmon with Mango Avocado Salsa is a vibrant and flavorful dish perfect for a quick and healthy meal. Tender, smoky salmon fillets are grilled and topped with a fresh, tropical salsa made from ripe mango, creamy avocado, red onion, and cilantro, balanced with a zesty lime dressing. It’s an ideal summer favorite that combines the richness of salmon with the bright freshness of fruit salsa for a delightful palate experience.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1/4 cup BBQ sauce (choose your favorite or make your own)
- Salt and pepper, to taste
- 1 tsp smoked paprika (optional, for extra smokiness)
For the Mango Avocado Salsa
- 1 ripe mango, peeled, pitted, and diced
- 1 ripe avocado, peeled, pitted, and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice (plus extra lime wedges for serving)
- Salt and pepper, to taste
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush each fillet evenly with olive oil, then season both sides with salt, pepper, and smoked paprika if using. Spread a thin layer of BBQ sauce over the top of each fillet to infuse flavor during cooking.
- Grill the Salmon: Preheat your grill or grill pan over medium-high heat. Place the salmon fillets skin-side down onto the grill. Cook for about 4-5 minutes per side or until the salmon is cooked through and has nice grill marks. Remove from heat and let rest briefly.
- Make the Mango Avocado Salsa: In a medium bowl, combine diced mango, diced avocado, finely chopped red onion, and fresh cilantro. Add lime juice, and gently toss all ingredients together. Season the salsa with a pinch of salt and pepper to taste, adjusting lime juice if desired for extra zest.
- Serve: Plate the grilled BBQ salmon fillets and spoon generous amounts of mango avocado salsa on top or alongside. Garnish with extra lime wedges for squeezing over just before eating to add brightness and balance the smoky flavors.
Notes
- You can substitute the grill with a grill pan or broiler if a grill is not available.
- For a spicier salsa, add a finely chopped jalapeño or a sprinkle of chili flakes.
- Leftovers can be refrigerated in an airtight container for up to 2 days, but best enjoyed fresh.
- Make sure to not overcook salmon to keep it moist and tender.
- This recipe pairs well with steamed rice, quinoa, or a fresh green salad.
