How to Make Grilled Salmon with Mango and Tomato Salsa
Mango and other fruit can add a slight sweetness to any salsa. It works particularly well with this slightly spicy salmon dish. Grilling salmon fillets with the skin on makes them easier to flip and helps prevent sticking. Oiling your grill grates can also prevent sticking: dip a balled up paper towel in oil and rubbing lightly over clean grill grates.
You could also cook the salmon in the oven: Preheat oven to 425 degrees and bake the salmon in a shallow baking pan for about 10 minutes or until cooked through.
15 min prep time
10 min cook time
6servings
1 salmon filet (4 oz) with 1/2 cup salsa
Print Recipe >
Step-By-Step Instructions:
- Preheat the grill to medium high heat.
- In a small bowl, combine chili powder, cumin, garlic powder, cinnamon, and salt. Sprinkle the spice mixture evenly over the salmon fillets.
- Lightly oil the grill grates with the canola oil. Place the salmon on the grill, skin side down. Cook uncovered for 7 to 8 minutes, turning halfway through. The salmon is done when it flakes easily with a fork.
- While salmon is cooking, combine mango, tomatoes, cilantro, and half of the lemon juice in a medium bowl.
- Remove salmon from grill and spritz with remaining lemon juice. Serve each fillet with 1/2 cup salsa.
Nutrition facts
6 Servings
-
Serving Size
1 salmon filet (4 oz) with 1/2 cup salsa
-
Amount per serving
Calories
220
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
1.9g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
60mg
20% -
Sodium
190mg
8% -
Total Carbohydrate
10g
4%-
Dietary Fiber
2g
7% -
Total Sugars
8g
-
Dietary Fiber
-
Protein
23g
-
Potassium
640mg
14%
Ingredients
chili powder
1 tbsp
cumin
1 tbsp
garlic powder
1/4 tsp
ground cinnamon
1/4 tsp
salt
1/4
salmon with skin on (cut into 6 (4-oz) fillets)
1 1/2 lbs
canola oil
1 tbsp
diced mango
1 1/2 cup
diced tomatoes
1 1/2 cup
lemon (juiced, divided use)
1
chopped fresh cilantro
1/2 cup