Ingredients:

  • 4 Salmon Fillets (about 6 oz/170g each)
  • 2 Tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt to taste
  • Black Pepper to taste
  • 1 large Ripe Mango, diced small
  • 1 large Ripe Avocado, diced small
  • 1/4 cup Red Onion, finely minced
  • 1/4 cup Fresh Cilantro, roughly chopped
  • 1 small Jalapeño Pepper, seeds removed and minced
  • 3 Tbsp Freshly squeezed Lime Juice
  • 1 tsp Honey or Maple Syrup

Instructions:

  1. Prepare the Salsa Base: In a medium bowl, gently combine the diced mango, avocado, red onion, cilantro, and minced jalapeño.
  2. Dress the Salsa: Whisk the lime juice and honey/maple syrup together. Pour over the fruit and vegetable mix. Season lightly with salt and pepper. Toss gently to combine, ensuring the avocado doesn't turn to mush. Set aside.
  3. Prep the Salmon: Pat the salmon fillets thoroughly dry using paper towels. This is crucial for a good sear.
  4. Season the Salmon: Mix the smoked paprika, garlic powder, salt, and pepper in a small bowl. Brush the salmon fillets lightly all over with olive oil, then rub the spice mixture evenly over both sides.
  5. Preheat the Grill: Preheat your grill (or grill pan) to medium-high heat (around 400°F / 200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
  6. Grill the Salmon: Place the salmon skin-side down (if using skin-on). Grill for 4–6 minutes until clear grill marks appear.
  7. Flip and Finish: Carefully flip the fillets. Cook for another 4–6 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C) or the fish flakes easily with a fork.
  8. Rest and Serve: Remove the salmon from the heat and let it rest for 2 minutes. Plate the salmon immediately and generously top each fillet with the prepared Mango Avocado Salsa.