Description
This BBQ Salmon with Mango Avocado Salsa is a vibrant and healthy dish perfect for a quick and flavorful meal. Tender salmon fillets are coated with a smoky BBQ glaze and grilled to perfection, then topped with a refreshing mango and avocado salsa that adds a burst of tropical sweetness and creaminess. This recipe combines the rich taste of salmon with the bright, zesty flavors of fresh salsa for an easy, crowd-pleasing main course.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1/4 cup BBQ sauce (choose your favorite or make your own)
- Salt and pepper, to taste
- 1 tsp smoked paprika (optional, for extra smokiness)
For the Mango Avocado Salsa
- 1 ripe mango, peeled, pitted, and diced
- 1 ripe avocado, peeled, pitted, and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice (plus extra lime wedges for serving)
- Salt and pepper, to taste
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels to ensure a good sear. Rub each fillet with olive oil, then season with salt, pepper, and smoked paprika if using. Coat the top of each fillet evenly with BBQ sauce.
- Grill the Salmon: Preheat a grill or grill pan over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes. Carefully flip and cook an additional 4-5 minutes until the salmon is cooked through and flakes easily with a fork.
- Make the Mango Avocado Salsa: While the salmon is cooking, in a medium bowl combine the diced mango, avocado, finely chopped red onion, chopped cilantro, and lime juice. Gently toss everything together and season with salt and pepper to taste.
- Serve: Plate the grilled salmon fillets and generously spoon the mango avocado salsa on top. Serve immediately with extra lime wedges on the side for added brightness.
Notes
- For an extra smoky flavor, use smoked paprika or add a little chipotle in adobo sauce to the BBQ mix.
- To make this dish gluten-free, ensure the BBQ sauce you use does not contain gluten ingredients.
- If grilling is not an option, bake the salmon at 400°F (200°C) for 12-15 minutes or until cooked through.
- The salsa is best served fresh to maintain the texture of the avocado and mango.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to a day but may brown slightly due to the avocado.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
