Light, fresh and full of flavor, this Grilled salmon with mango sauce It is the perfect balance of smoky and sweet. The tender and shaky salmon pairs well with the brilliant and tropical mango sauce, with fresh lime, coriander and just a touch of heat. This dish is perfect for the summer grid and easy enough for a week meal!
Did he warmed up where you live? I am cramming in the sun here, enjoying 60 and 70 degrees and dreaming of those splendid summer months! At this moment, time is perfect for the grill, and this means this delicious grilled salmon!
This salmon dish is perfect to prepare for your family, or you can easily dress it to entertain. It doesn’t matter who serves, they will love fresh flavors in this grilled salmon recipe.
I love cooking salmon on the grill because that lightly charred and crunchy outside with those beautiful grilled signs contrast so well with the rich and buttery taste of the fish. Complete it with the spicy mango sauce and you will have a hint to the tropics right in your courtyard!
Ingredients for grilled salmon with mango sauce
- Mango, diced – If you can’t find fresh mango, you can instead use in box or frozen. Make sure to drain the liquid and dry with paper towels to let it dry as much as possible.
- Red onion, diced
- Red peppers, sown and diced– Use any bell pepper. Green, yellow, orange or any combination works great.
- Jalapeños, sown and diced – If you don’t like spices in your food, you can leave it out. If you like Spezia Extra, leave your Jalapeño’s seeds intact.
- Fresh, chopped coriander
- Fresh lime juice – You can easily exchange lime juice with lemon juice for the same brightness and acid.
- Low sodium soy sauce -For a gluten -free option, tamari or coconut can be used. However, coconut amino is slightly sweeter.
- Olive oil – Any kitchen oil will work for this recipe. Try coconut oil for even more tropical notes.
- Chopped roast garlic – You can replace the chopped garlic with 1 teaspoon of garlic powder.
- Salt
- Ground black pepper
- Smoked paprika – The smoked paprika adds a warm and smoked flavor, but normal paprika is also fine.
- Digione Senpe – mustard helps to emulsify the marinade and keep it together. Use any mustard you like.
- Senza leather -free salmon fillets – Or, instead of the fillets, you could use a whole side of salmon for a more impressive dish.
Check the recipe card at the bottom of the post for a list of detailed ingredients and instructions!
Mango sauce recipe
To prepare the sauce, add the diced mango, the red onion, the red pepper, the jalapeños, the coriander and the lime juice in an medium bowl, cover with a lid or a plastic wrap and place in the refrigerator until the salmon is ready to serve. (No more than 4 days.)
How to salmon on the grill
- Make the marinade. In a large bowl, beat the soy sauce, olive oil, lime juice, garlic, salt, pepper, smoked paprika and fasting mustard until they are well combined.
- Remove the fine bones and the marinade. Check your salmon fillets for fine bones and use the tweezers to remove anything you can find. Put the fillets in your marinade and cover the bowl with a lid or plastic casing. Or, if you prefer, you can put them in a zip closing bag to marinate. Refrigerate for 1-3 hours.
- Preheat the grid. Remove the salmon from your refrigerator and let them rest at room temperature while preheating the grill and gets the grids well.
- Grill. Put the salmon on the grill for about 7 minutes on each side or until they easily flake with a fork.
- Top with sauce and serve. Remove them from the grill and serve hot seasoned with mango sauce, coriander and lime wedges.
Recipe variations
If you are trying to add something else to change the aromatic profile, here are some suggestions:
- Pepper bows: Add 1 teaspoon of chilli flakes for a spicy mango sauce.
- Worcestershire sauce: Add ½ tablespoon of Worcestrshire sauce for a deep taste of umami.
- Cucumber: Add cucumber to diced for a clear and refreshing crunch in the sauce.
- Avocado: Add chopped avocado pieces to add a creamy consistency to the sauce.
- Chilli powder: Try ½ teaspoon of chilli powder in the sauce for extra smoked flavors.
Faq
How to keep grilled salmon with mango sauce?
If you have a remaining grilled salmon with mango sauce, you can keep it in the refrigerator. After cooling, allow salmon to cool completely. Transfer to an airtight container, separating the fish from the sauce. Keep for a maximum of 3 days or go to the freezer for longer conservation.
How do you warm this dish?
Heat your grilled salmon with mango sauce in the fryer or in the hob. Do not heat the fish in the microwave.
Air Fryer: Preheat your fryer to 350 ° F. Remove the remaining sauce and place the salmon in a single layer in the fryer. Heat for 6 minutes or until he is heated. Top with cold sauce.
Hob: Heat a heavy bottom pan over medium heat with about 1 tablespoon of olive oil. Put the fish in the pan and heat for about 8 minutes or until the fish is heated to the end.
Can I prepare this salmon plate without a grid?
If you don’t want to grill or you don’t access one, you can make this recipe in a pan on the hob or cooked in the oven.
Pan: Heat your pan with a spoonful of olive oil over medium heat. Sear the salmon for 5-6 minutes on each side before overturning with the sauce.
In the oven: Cook the salmon fillets at 400 degrees F for 15-20 minutes on a pan or a pan until the fish is easily hurried with a fork. Top with mango sauce.
Can I do grilled salmon in advance?
You can do your salmon in advance and freeze it for later. However, the sauce should be prepared fresh. It will be purchased when defrosted.
Prepare the salmon as indicated and let it cool completely. Place it on a baking tray and freeze for 30 minutes to an hour before transferring it to a freezer for freelance bag labeled with the date. Freeze up to 3 months and completely defrost before heating.
Try these delicious salmon recipes too!
I think you will love to make this dish repeat throughout the summer! Let me know how you like it in the comments below!
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Grilled salmon with mango sauce
The grilled salmon with mango sauce is a tender salmon combined with tropical mango sauce in lime, coriander and a touch of heat. It is perfect for the summer grid and easy enough for a week meal!
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Instructions
Mango sauce
Add the mango, the red onion, the red pepper, the jalapeños, the coriander and the lime juice in an average bowl, cover with a lid or a plastic casing and put in the refrigerator until the salmon is ready to serve. (No more than 4 days.)
For salmon
In a large bowl, beat the soy sauce, olive oil, lime juice, garlic, salt, pepper, smoked paprika and fasting mustard until they are well combined.
Check your salmon fillets for fine bones and use the tweezers to remove anything you can find. Put the fillets in your marinade and cover the bowl with a lid or plastic casing. Or, if you prefer, you can put them in a zip closing bag to marinate. Refrigerate for 1-3 hours.
Remove the salmon from your refrigerator and let them rest at room temperature while preheating the grill and gets the grids well.
Put the salmon on the grill for about 7 minutes on each side or until they easily flake with a fork.
Remove them from the grill and serve hot seasoned with mango sauce, coriander and lime wedges.
Nutrition
Calories: 437Kcal | Carbohydrates: 24G | Protein: 37G | Fat: 22G | Saturated fat: 3G | Polynsaturo fat: 6G | Monolysatuine fat: 11G | Cholesterol: 94mg | Sodium: 1256mg | Potassium: 1230mg | Fiber: 3G | Sugar: 17G | Vitamin A: 2416Iu | Vitamin C: 91mg | Soccer: 58mg | Iron: 2mg
