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Flavorful Honey Lime Grilled Salmon with Mango Salsa

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A quick and easy grilled salmon recipe featuring a tangy-sweet honey lime marinade paired with fresh, juicy mango salsa for a tropical twist.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170g each), skin on or off per preference
  • 3 tablespoons honey (raw honey preferred)
  • 2 tablespoons freshly squeezed lime juice (about 1 large lime)
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 large ripe mango, peeled and diced
  • ½ small red onion, finely diced
  • 1 small jalapeño, seeded and minced (optional)
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together honey, lime juice, minced garlic, olive oil, smoked paprika, salt, and pepper until well combined.
  2. Marinate the Salmon: Place salmon fillets in a shallow dish or resealable plastic bag. Pour marinade over salmon, coating each piece well. Cover or seal and refrigerate for 15-20 minutes. Do not marinate longer than 30 minutes.
  3. Make the Mango Salsa: Combine diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently and refrigerate until ready to serve.
  4. Preheat the Grill or Pan: Heat grill to medium-high (about 400°F / 200°C) or preheat a grill pan on the stove over medium-high heat. Lightly oil grates or pan to prevent sticking.
  5. Grill the Salmon: Remove salmon from marinade, letting excess drip off. Place skin-side down on grill. Grill for 4-5 minutes without moving, then flip and grill the other side for 3-4 minutes until salmon flakes easily but remains moist.
  6. Serve: Plate each salmon fillet and spoon generous amounts of mango salsa on top. Add a lime wedge on the side if desired.

Notes

Watch grill temperature closely as honey can burn quickly; adjust heat or move salmon to indirect heat if needed. Marinate salmon for no longer than 30 minutes to avoid ‘cooking’ the fish with lime acid. Use a thin spatula to flip salmon gently. Salmon should reach an internal temperature of 145°F (63°C) for safe eating. Mango salsa flavors meld best if made at least 10 minutes ahead. Leftovers can be stored separately in airtight containers for up to 2 days.

Nutrition

Keywords: honey lime grilled salmon, mango salsa, grilled salmon recipe, easy salmon recipe, healthy salmon, tropical salmon, quick dinner, gluten-free, dairy-free

Find it online: https://fuzzyforker.com/flavorful-honey-lime-grilled-salmon-recipe-with-easy-mango-salsa-guide/