Grilled Salmon with Mango Peach Salsa
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(4)
Ingredients
4
- 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
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Preheat grill to high heat of 450-500 degrees F. Clean grill well and oil the grates with an oil-soaked paper towel.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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Chef's notes
Ensure the salmon is fresh and has a vibrant color with no fishy smell.
For added flavor, drizzle with hot honey or honey before serving.
