Cookbook:Grilled Salmon with Mango Salsa

Cookbook | Ingredients | Recipes


  • 4 (6-ounce) wild salmon fillets with skin on one side
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 large mango, peeled and finely diced
  • Juice of 1/2 lime
  • 2 jalapeño chiles, minced (if you like the flavor, but not ahhh call the fire department heat, seed them)
  • 2 Tbsp fresh mint, finely chopped
  • 1 Tbsp honey
  • 1/2 tsp coarse sea salt
  • A flame-resistant towel tied with twine and soaked in oil


  1. First, make the salsa. In a large bowl, combine mango, lime juice, jalapeños, mint, honey, and sea salt. Refrigerate until needed.
  2. Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill. Reapply the grate.
  3. Quickly lube the grate with the oil-soaked towel.
  4. Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper.
  5. Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.
  6. Move to a plate and cover with aluminum foil. Let rest 5-7 minutes before serving with salsa.