Grilled BBQ Salmon with Avocado-Mango Salsa
Fire up the grill! These Grilled BBQ Salmon steaks are fabulous on their own, but they get downright irresistible once you finish them with a juicy Avocado-Mango Salsa. It’s creamy, bright, and just sweet enough. You guys are going to looove this one!
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There’s something about a thick, tender salmon steak on the grill that instantly makes dinner feel like an occasion. I coat these beauties in a smoky-sweet barbecue rub, grill them over high heat for those gorgeous char marks, then pile on the avocado-mango salsa that cools everything down in the freshest way.
Step 1: Make the Avocado-Mango Salsa
Step 2: Season + grill your salmon
I like adding a touch of brown sugar to the rub because it balances the spices and helps create that caramelized, barbecue-style crust in just a few minutes on the grill. But if you’d rather skip it, go right ahead. The salmon browns beautifully on its own, and the sweet mango in the salsa picks up the slack.
Because I created these salmon steaks along with the citrusy salsa I like to round out the plate with sides that bring a little crunch and a lot of summer flair. My Mango Cashew Coleslaw is a nice match (and lets you to make the most of any leftover mango), while Mexican Street Corn Salad or Grilled Corn Salsa lean right into the backyard barbecue vibe.
For a seafood-forward spread, serve the salmon alongside Shrimp & Mango Ceviche or Shrimp Salad. And if you’re building a more extensive warm-weather menu, Creamy Guacamole is always a fun starter to put out before the main event. And for my fellow fruity-salsa fans: you’ll also love my Berry-Lime Salsa and Pineapple Avocado Salsa.
Try my BBQ Salmon Bowls next!
Grilled BBQ Salmon with Avocado-Mango Salsa
Ingredients
For the salmon:
- 4 salmon steaks, about 6 ounces each, or thick-cut fillets
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons brown sugar
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ to ¼ teaspoon cayenne pepper, optional (only if you want heat)
- 2 tablespoons barbecue sauce, for brushing
For the salsa (makes 3 cups)
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ¼ cup finely diced red onion, or more to taste
- 1 small jalapeño, seeded and minced
- ¼ cup chopped fresh cilantro
- 1 lime, juiced
- ¼ teaspoon kosher salt
Instructions
- Make the salsa: In a bowl, gently combine the mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt. Set aside so the flavors can mingle while you cook the salmon.
- In a small bowl, stir together the smoked paprika, garlic powder, onion powder, chili powder, brown sugar, salt, black pepper, and cayenne (if using).
- Pat the salmon steaks dry, rub all over with olive oil, then coat both sides generously with the spice mixture.
- Preheat a grill or grill pan to medium-high and oil the grates well—this helps prevent the salmon from sticking and makes it easier to flip. In addition, you can also mist the tops of the salmon with oil. The higher heat helps create a beautifully caramelized crust in just minutes.
- Grill the salmon for about 4 minutes per side, until the fish flakes easily and reaches 125–130°F for medium. Brush with barbecue sauce during the last minute or two. Keep an eye on the crust—it caramelizes quickly, so move the steaks to a cooler part of the grill or lower the heat if the exterior is browning faster than the fish is cooking through.
- Transfer to a platter, let rest for a couple of minutes, then spoon that delicious salsa right over the top!
