Cooked Salmon on Chinet Classic White Plate

Citrus-Grilled Salmon with Fresh Mango Salsa

Say goodbye to basic salmon with this citrus- and fruit forward salmon recipe. The blend of orange, lime, lemon and mango will have you daydreaming of dinner by the beach.

Thank you Kasim Hardaway —culinary photographer, recipe developer and food blogger—for this recipe. 


Salmon ingredients  

  • 4 salmon filets 
  • 2 medium oranges 
  • 3 lemons 
  • 3 limes  
  • grapeseed oil 
  • salt & pepper 

Mango salsa ingredients  

  • 2 mangoes 
  • ½ small red onion 
  • ½ red bell pepper 
  • 1 lime 
  • ½ c. chopped cilantro 
  • flaky sea salt 


  1. Slice the oranges, lemons, and limes into ¼” thick slices. Place the slices into a large, zip-top plastic bag. Drizzle in ⅓ cup of grapeseed oil and toss to coat the citrus slices. 

  2. Coat the grill grates with grapeseed oil. Carefully lay the oiled citrus slices onto the grill grates, alternating the citrus and overlapping the slices.  

  3. Turn the grill on medium-high heat. 
  4. Brush the salmon filets with grapeseed oil. Sprinkle each filet with salt and pepper and place the salmon onto the citrus in the grill. Grill for about 4 minutes per side, or to your preferred doneness.

  5. Serve the salmon with vegetables or rice pilaf, and top with mango salsa. 


Mango salsa 

  1. Peel mangoes and chop into bite-size pieces.   
  2. Finely chop the red onion and red bell pepper, and mix with the mangoes. 
  3. Finely chop the cilantro, and stir into the mangoes, peppers, and onions.   
  4. Stir in fresh lime juice and a pinch of salt. 


Chef Kasim Tip

You no longer have to serve your guests partial, broken pieces of fish in embarrassment. Nix grilling fish directly on the grates and lay them atop thin slices of citrus. This will create an aromatic bed that will act as a barrier and flavoring agent. 

If you cannot find mangoes, substitute avocado or fresh pineapple. 

10 minutes
10 minutes

How to Serve it Up

Square Dinner Plate
Round Dinner Plate