Ingredients:

  • 4 (6 oz / 170 g) salmon fillets, skin-on
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 1 cup (160g) diced fresh mango
  • 1/4 cup (15g) finely diced red onion
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) lime zest
  • 0.5g sea salt

Instructions:

  1. Combine the diced mango, red onion, cilantro, and jalapeño in a medium bowl. Stir in the lime juice, lime zest, and a pinch of salt. Set aside at room temperature to macerate.
  2. Pat the salmon fillets bone-dry using paper towels. Rub each fillet with olive oil, then evenly coat with garlic powder, smoked paprika, salt, and pepper.
  3. Preheat your grill to medium-high heat. Place salmon fillets skin-side down and grill for 4–6 minutes without moving them. Carefully flip and cook for another 3–5 minutes until the internal temperature reaches 135°F (57°C).
  4. Remove the salmon from the heat and let it rest for 3 minutes. Spoon a generous heap of the mango salsa over each warm fillet.