Grilled BBQ Salmon with Avocado-Mango Salsa
Smoky and tender salmon steaks are grilled to perfection then finished with an irresistible mango salsa. It’s a fresh, protein-packed dinner made for summer nights.
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!
Notes
• Make Ahead: The spice rub can be mixed and stored in an airtight container for up to 1 month. The salsa is best fresh, but you can prep everything except the avocado a few hours ahead—stir it in just before serving so it stays green and creamy.
• Storage & Reheating: Leftover salmon keeps in an airtight container in the fridge for up to 2 days. Reheat gently in a 275°F oven until just warmed through, or enjoy it cold flaked over a salad (my favorite move). Store leftover salsa separately for up to 1 day (but it’s best served fresh).
• Dairy-free and Gluten-free: This recipe is naturally dairy-free and gluten-free—just double-check your barbecue sauce label, as some brands sneak in gluten.
• Salmon skin on? If you’re using steaks, leave the band of skin underneath—it holds everything together on the grill, and you can slip it off after cooking if you want (it gets extra crispy, so skin lovers will enjoy it!). For skin-on fillets, apply the full spice rub to the flesh side only, then start flesh-side down to caramelize the rub and get those gorgeous char marks. Flip onto the skin side to finish cooking—really scrape under the fish with your spatula so the skin releases cleanly. The skin protects the fish from overcooking, and if you’re not into eating it, it slips easily off the fillet once it’s done. This second side typically takes 2 to 3 minutes depending on how thick your fillet is. Brush the barbecue sauce over the flesh during the last minute or two, once the fillets are skin-side down.
• No outside grill? An indoor grill pan or cast-iron skillet on the stovetop works beautifully.
Nutrition Information per serving
Serving Size: 1 salmon steak with ½ cup Avocado-Mango SalsaCalories: 370Carbohydrates: 15gProtein: 38gTotal Fat: 17g— Unsaturated Fat: 14g— Saturated Fat: 3gCholesterol: 75mgSodium: 360mgPotassium: 1000mgFiber: 3gTotal Sugar: 9g— Natural Sugar: 8g— Added Sugar: 1g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.