Description
Succulent salmon marinated in a zesty blend of soy sauce, maple syrup, and spices, served with a fresh and vibrant mango salsa for a perfect balance of smoky and sweet flavors.
Ingredients
- For the Salmon:
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon maple syrup or brown sugar
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, crushed (or 1 teaspoon garlic powder)
- 1/2 teaspoon kosher salt
- 2 teaspoons Tajin seasoning
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 salmon fillets (4–6 ounces each)
- For the Mango Salsa:
- 1 large avocado, diced
- 1 large mango, diced
- 1/2 red bell pepper, finely diced
- 2 tablespoons chopped cilantro
- 1/2 jalapeño, seeded and minced
- 1/4 cup finely diced red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt (plus more to taste)
Instructions
1. In a large bowl, whisk together soy sauce, olive oil, maple syrup, lime juice, garlic, salt, and spices.
2. Add salmon fillets and coat evenly. Cover and refrigerate for at least 20 minutes or up to 24 hours.
3. In a medium bowl, combine avocado, mango, red bell pepper, cilantro, jalapeño, and red onion.
4. Add lime juice and salt to the salsa, toss gently, and adjust seasoning to taste.
5. Preheat grill to medium-high heat (400–450°F) or oven to 400°F.
6. For grilling: place salmon skin-side down and cook for 7–9 minutes, flipping halfway through.
7. For baking: place salmon on a lined baking sheet and bake for 12–15 minutes.
8. Cook until salmon reaches an internal temperature of 135–140°F, then rest to reach 145°F.
9. Serve salmon immediately topped with fresh mango salsa.
Notes
Do not marinate salmon longer than 24 hours to prevent texture breakdown.
Use ripe but firm mango and avocado for best texture.
Adjust jalapeño quantity based on spice preference.
Great served with coconut rice or a light salad.
Pat salmon dry before cooking for better searing or grilling results.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 420
- Sugar: 9g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg