Description
This BBQ Salmon with Mango Avocado Salsa is a vibrant and healthy dish perfect for summer. Tender grilled salmon fillets are brushed with smoky BBQ sauce and paired with a refreshing mango avocado salsa that’s zesty and slightly sweet, making every bite a delightful balance of flavors.
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. Brush both sides with olive oil and season with salt, pepper, and smoked paprika if using. Spread a thin layer of BBQ sauce on the top side of each fillet.
- Grill the Salmon: Preheat your grill to medium-high heat. Place salmon fillets skin-side down on the grill. Grill for about 4-5 minutes per side, basting occasionally with additional BBQ sauce, until salmon is cooked through and flakes easily with a fork.
- Make the Mango Avocado Salsa: In a medium bowl, combine diced mango, avocado, red onion, cilantro, and lime juice. Gently toss to mix without mashing the avocado. Season with salt and pepper to taste.
- Serve: Plate the grilled salmon fillets and top with a generous spoonful of the mango avocado salsa. Garnish with extra lime wedges on the side for squeezing.
Notes
- Choose a fresh, ripe mango and avocado for the best flavor and texture in the salsa.
- You can substitute BBQ sauce with a homemade mixture of tomato sauce, vinegar, and spices if desired.
- If you don’t have a grill, salmon can be cooked under a broiler or in a hot skillet on the stovetop.
- Smoked paprika is optional but adds a pleasant smoky depth to the salmon.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to one day to prevent avocado browning.
