Grilled Salmon with Mango Peach Salsa

If you are looking for a simple summer meal that is healthy, fresh, and a showstopper, you HAVE to make this Grilled Salmon with Mango Peach Salsa.

It can be on the dinner table in under 30 minutes! You will WOW your family and friends with this meal because it looks and tastes BETTER than any salmon you can get at a restaurant.

Grilling the salmon brings out the best flavor and then you top it with a vibrant, colorful mango peach salsa that is sweet and super fresh. It is the perfect topping for the grilled salmon.

Serve this salmon at your next summer dinner party or make it for a quick and easy weeknight meal. You can’t go wrong with this salmon recipe!

Choosing the Best Salmon

Salmon is an excellent source of omega-3 fatty acids and a great source of protein.

The star of the recipe so you want to start with the very best. You will need four pieces of salmon, about 6-8 ounces each. The salmon can be wild-caught or sustainably farmed. If purchasing wild, go with King (or Chinook) salmon, which has a higher fat content and richer flavor. 

• Choose salmon that looks vibrant, smooth, and has a bright orange-red hue with some nice marbling. The salmon should look moist with no brown spots or discoloring.
• The salmon shouldn’t smell fishy or sour. If you smell a strong fishy odor, don’t buy it.
• You can also do the press test. Press the fillet with your finger. The flesh should spring back and not leave a fingerprint indent.
• If you can’t find good fresh salmon, buy frozen and thaw it out.

Mango Peach Salsa

The mango peach salsa is SO fresh and screams summertime. It is the perfect topping for the grilled salmon and it’s super simple to make.

For the salsa, you will need:

• Peaches– use ripe peaches! I like to peel them for the salsa.
• Mango– make sure you pick a large, ripe mango.
• Red onion– I love using red onion for a pop of color.
• Cilantro– a must for salsa!
• Jalapeño– seeded and minced. It adds a nice kick.
• Lime juice– use freshly squeezed lime juice.
• Kosher salt– to bring out all of the flavors.

How to Make Grilled Salmon

• Pat the salmon with a paper towel to remove excess moisture. Rub each piece of salmon with oil and sprinkle generously with salt and black pepper.
• Preheat grill to high heat of 450-500 degrees F. Clean grill well and oil the grates with an oil-soaked paper towel.
• Place salmon filets directly on the grill, skin side down. Close the lid and grill for 5 to 6 minutes. Check with a metal spatula, if the salmon has nice grill marks and comes off the grill easy, you can go ahead and slowly flip it over.
• Cook for another 2 to 4 minutes, cooking time will vary depending on the thickness of your salmon. The salmon is done when it flakes easily with a fork. Don’t overcook, you don’t want dry salmon.
• Transfer to a platter and drizzle with a little hot honey or honey, if using. Let rest for 5 minutes.
• Remove the skin from the salmon and serve with mango peach salsa.

Serving Suggestions

If you want to serve a few side dishes with the grilled salmon, here are a few of our favorites.

More Salmon Recipes

Main Dishes

Grilled Salmon with Mango Peach Salsa

Grilled salmon topped with fresh mango peach salsa! This healthy and colorful meal is perfect for summertime.

For the Mango Peach Salsa:

• 3 peaches, peeled and diced
• 1 large ripe mango, peeled and diced
• 1/2 cup chopped red onion
• 1/3 cup chopped cilantro
• 1 jalapeño, seeded and minced
• Juice of 1 large lime
• Kosher salt, to taste

For the Salmon:

• 4 (6-8 ounce) pieces salmon, about 1 inch thick
• Olive oil, for coating salmon
• Kosher salt and black pepper, to taste
• Hot honey or honey, for drizzling, optional

• First make the salsa. In a medium bowl, combine the peaches, mango, red onion, cilantro, jalapeño, lime juice, and salt. Gently stir and set aside.

• Pat the salmon with a paper towel to remove excess moisture. Rub each piece of salmon with oil and sprinkle generously with salt and black pepper.

• Preheat grill to high heat of 450-500 degrees F. Clean grill well and oil the grates with an oil-soaked paper towel.

• Place salmon filets directly on the grill, skin side down. Close the lid and grill for 5 to 6 minutes. Check with a metal spatula, if the salmon has nice grill marks and comes off the grill easy, you can go ahead and slowly flip it over.

• Cook for another 2 to 4 minutes, cooking time will vary depending on the thickness of your salmon. The salmon is done when it flakes easily with a fork. Don’t overcook.

• Transfer to a platter and drizzle with a little hot honey or honey, if using. Let rest for 5 minutes. Remove the skin from the salmon and serve with mango peach salsa.

Calories: 329kcal, Carbohydrates: 21g, Protein: 35g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 94mg, Sodium: 91mg, Potassium: 1102mg, Fiber: 3g, Sugar: 15g, Vitamin A: 1123IU, Vitamin C: 29mg, Calcium: 37mg, Iron: 2mg

Have you tried this recipe?

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