📖 Instructions

1. Prepare the Mango Salsa: Dice 2 ripe mangoes into small cubes. You want them to be about ¼ inch in size for the best texture. I often find it helpful to cut the mango cheeks off first and then dice the flesh while it's still attached to the skin – just score it and scoop it out!.
2. Add the Other Salsa Ingredients: In a medium bowl, combine the diced mangoes with ½ cup of finely diced red onion. Be sure to use a sharp knife for this; nobody likes unevenly diced onions! Also, add 1 jalapeño, seeded and minced. If you're sensitive to heat, start with half a jalapeño and taste as you go. You can always add more, but you can't take it away!.
3. Incorporate Cilantro, Lime Juice, and Seasoning: Add ¼ cup of chopped fresh cilantro to the bowl. Cilantro can be polarizing – if you're not a fan, try fresh mint or basil instead. Squeeze the juice of 1 lime over the mixture. Season with salt and freshly ground black pepper to taste. Don't be shy with the seasoning; it really brings out the flavors.
4. Mix the Salsa and Let it Rest: Gently mix all the ingredients together until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the salsa to reach its full potential. I usually make it an hour or two in advance.
5. Prepare the Salmon: Preheat your grill to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent sticking. I use a grill brush and then rub the grates with an oiled paper towel.
6. Season the Salmon: Pat 4 (6-ounce) salmon fillets dry with paper towels. This helps the salmon get a nice sear. Brush each fillet with olive oil and season generously with salt, pepper, and a pinch of garlic powder. You can also use your favorite fish seasoning blend.
7. Grill the Salmon: Place the salmon fillets skin-side down on the preheated grill. Grill for about 4-6 minutes per side, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
8. Check for Doneness: To check for doneness, insert a fork into the thickest part of the fillet and gently twist. If the salmon flakes easily, it's ready. Alternatively, use a meat thermometer to ensure the internal temperature reaches 145°F.
9. Serve: Carefully remove the grilled salmon from the grill and place it on a serving platter. Top each fillet generously with the prepared mango salsa. Serve immediately and enjoy! This dish pairs well with quinoa, rice, or a simple green salad.