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Grilled Atlantic Salmon with Mango Salsa

Rated as 5 out of 5 Stars

"Mouthwatering grilled salmon fillets are made even more enticing with a homemade mango salsa."
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Ingredients

40 m servings 402 cals
Original recipe yields 6 servings

Directions

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  1. Season the salmon fillets on all sides with Morton(R) Hot Salt(TM), pressing the spices into the flesh. Brush salmon lightly with olive oil and set aside.
  2. Meanwhile, prepare the Mango Salsa. In a bowl, combine the mango, red onion, red pepper, green onions, orange juice, cilantro, olive oil and 1/2 teaspoon of Morton(R) Hot Salt(TM). Set aside.
  3. Preheat grill to medium-high.
  4. On a seasoned grill, grill the salmon for 6 to 8 minutes per side until lightly charred and just cooked through.
  5. Serve with Mango Salsa.

Nutrition Facts


Per Serving: 402 calories; 25.2 g fat; 8.5 g carbohydrates; 34 g protein; 99 mg cholesterol; 370 mg sodium. Full nutrition

Reviews

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Loved, loved, loved, loved, loved this! I used a gourmet jalapeno salt (sorry Morton's) & I only used 3 salmon filets (cooked them inside on a grill pan)...making all of the salsa. I deseeded a ...

This is the first recipe I have reviewed, but it was so good I wanted to take the time. All of the flavors worked great together. The pickiest eaters in my family enjoyed it. I am not even a ...

my local grocery did not carry hot salt, even though I could have sworn i have seen it there...nonetheless, i mixed hot sauce with salt and pressed it into the salmon on both sides. I also put ...

This recipe is definitely a keeper! I served this at our dinner club and everyone loved it - including the teenagers and the "single digit" crowd! Very easy, very tasty!

This recipe was delicious! I didn't have any HotSalt so I added one chopped jalapeno to the salsa instead. I also cooked the salmon on the stove, spraying the fish with Pam Olive Oil Spray and...

Wow. This recipe has met the vital code earning for it a place in my "Tried & True" files...it pleased my finicky spouse! But who has time to grill? I pan-fried my salmon. And, sorry Morton, I d...