Best Grilled Salmon With Mango Salsa Recipe

Summer-friendly foil packet meal: Smoky Sweet Grilled Salmon with Mango Salsa. Grill or hob it!  


For the salmon: – 20 ounce (about 1.25 lb) salmon filet – Olive oil – 1 Tablespoon smoked paprika – 1 ½ teaspoons Kosher salt – ½ teaspoon black pepper – ¼ teaspoon cayenne pepper, optional – ½ teaspoon garlic powder – 3 Tablespoons honey – 2 Tablespoons apple cider vinegar For the mango salsa: – 2 large ripe mangoes, chopped (or substitute 2 cups frozen mango) – 1/2 small red onion, diced – 1/2 sweet bell pepper, chopped – 1 jalapeno (seeded if you don’t want a lot of heat), diced – Squeeze of lime – Lots of fresh chopped cilantro – Salt and pepper to taste


Heat a grill to 500–550 degrees. Brush olive oil on heavy-duty foil. The foil should be long enough to cover the salmon fully. Rub the salmon on all sides with the spice mixture.  

Step 1

Mix honey with cider vinegar. Place salmon on foil and pour honey mixture over it. Crimp the long sides down the middle, then roll and crimp the short sides to seal.  

Step 2

Grill for 9 minutes, then carefully open the foil wrapper (steam will escape). Leave the foil packet open, cover the  grill . 

Step 3

Cook for another 2-4 minutes until the fish flakes easily with a fork or reaches 130 degrees. Remove the foil packet off the grill carefully.   

Step 4

Let it rest for five minutes after lightly sealing. Mix the mango salsa ingredients in a bowl. Add salt and pepper to taste.   

Step 5

Prepare this several hours ahead and chill until serving. Put mango salsa on top of each salmon chunk to serve.  

Step 6

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