Grilled Salmon with Mango Peach Salsa
Recipe from Two Peas and Their Pod
Grilled salmon topped with fresh mango peach salsa! This healthy and colorful meal is perfect for summertime.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
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