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Chili Lime Grilled Salmon with Mango Avocado Salsa

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Chili Lime Grilled Salmon with Mango Avocado Salsa is a vibrant, healthy dish featuring smoky, citrus-marinated salmon topped with a fresh tropical salsa. It’s a colorful, flavor-packed meal that’s perfect for summer grilling, weeknight dinners, or entertaining.

Ingredients

  • 4 salmon fillets (about 6 oz each)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 ripe mango, diced
  • 1 ripe avocado, diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely diced
  • 1 jalapeño, finely minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice (for salsa)
  • 1 tablespoon olive oil (for salsa)
  • 1/4 teaspoon salt (for salsa)
  • 1/4 teaspoon black pepper (for salsa)
  • Lime wedges, for serving
  • Fresh cilantro leaves, for garnish (optional)

Instructions

  1. In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
  2. Brush the marinade over both sides of the salmon fillets and let them rest for 15-20 minutes.
  3. In a separate bowl, combine the mango, avocado, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, salt, and black pepper. Toss gently and refrigerate until ready to serve.
  4. Preheat a grill to medium-high heat and lightly oil the grates.
  5. Grill the salmon skin-side down for 4-6 minutes.
  6. Carefully flip and grill for another 3-5 minutes, or until the salmon flakes easily with a fork.
  7. Transfer the salmon to serving plates.
  8. Spoon the mango avocado salsa generously over each fillet.
  9. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Substitute pineapple or peaches for the mango for a different fruity variation.
  • Add black beans, corn, or diced cucumber to the salsa for extra texture.
  • Use Cajun seasoning instead of chili powder for a bolder flavor.
  • Bake the salmon at 400°F (200°C) for 12-15 minutes or air fry at 390°F (199°C) for 8-10 minutes if not grilling.
  • Prepare the salsa a few hours ahead, but add the avocado just before serving for the best texture.
  • Store leftover salmon and salsa separately in the refrigerator for up to 3 days.
  • Serve with cilantro-lime rice, quinoa, grilled vegetables, or a fresh green salad.

Nutrition

Find it online: https://thefamilycooking.com/chili-lime-grilled-salmon-with-mango-avocado-salsa/