Grilled Salmon with Mango Salsa
Mangos can be a pain to peel, seed, and dice into chunks. But, here we use frozen Mango Chunks which make the prep way easier and much faster.
- Indoor Grill
- 2 pounds Salmon Fillets boneless
- 2 teaspoons Kosher Salt
- 2 teaspoons Canola Oil
For the Mango Salsa:
Make the Salsa:
- Combine all of the Mango Salsa ingredients in a medium bowl. Let sit at room temperature for at least 30 minutes before serving. If making ahead, cover and refrigerate until ready to cook salmon.
Grill the Salmon:
- Brush salmon with oil and season with salt.Preheat grill for medium-high heat. Grill the salmon for 5-7 minutes per side, or until desired doneness.
Food Groups ***Meat = 4 servings
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