Grilled Salmon with Melon and Mango Salsa Fresco
Recipe type: Direct heat
Serves: 4 to 6
  • 2 cups diced (1/2-inch) melon - watermelon, cantaloupe - either or both
  • 1 medium mango, ½-inch dice
  • 3 scallions, thinly sliced
  • 1 habanero chile (or chile of choice), stem and seed removed, minced
  • ¼ cup chopped cilantro
  • 1 tablespoon minced ginger
  • 2 limes, juiced
  • ½ teaspoon fine sea salt
  •  -
  • 4 to 6 salmon fillets
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  1. Toss to combine the melon, mango, scallions, chile, cilantro and ginger in a medium mixing bowl. Squeeze in the lime juice and sprinkle with salt; toss again to coat. Cover and store in the fridge 1 hour to let the flavors meld.
  2. Season fish with salt and pepper and brush with a little oil.
  3. Set up grill for cooking over medium-high heat. Brush and oil grates before cooking. Place fish on the grill (flesh-side down) at a 45° angle to the grates cook for 4 to 6 minutes then use a SPATULA to flip. Cook for another 5 minutes or so. The salmon is done when it is still moist, flake with a fork and has just turned opaque at the center.
  4. Serve hot, room temp or even chilled with a generous helping of salsa fresca.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at