Grilled Salmon Skewers With Mango Salsa

Grilled Salmon Skewers with Mango Salsa - Fire up your grill for a flavorful summer dinner! Tender salmon paired with sweet and spicy mango salsa, ready in 20 minutes! Try now!

Salmon and mango, a match made in heaven! The sweetness of the juicy mango pairs perfectly with the smoky flavor of the grilled salmon. This refreshing summer recipe is light, flavorful, and packed with nutrients.

Treat your taste buds to a tropical getaway with these grilled salmon skewers served with a zesty mango salsa.

Ready Time

40 mins


6 servings


  • For the Grilled Salmon Skewers:
  • 1 1/2 pounds salmon fillet, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon grated ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 10 bamboo skewers, soaked in water for at least 30 minutes
  • For the Mango Salsa:
  • 3 ripe mangos, diced
  • 1/2 red onion, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • Salt and pepper to taste


Preheat your grill to medium-high heat.

Thread the salmon pieces onto the bamboo skewers, leaving a small space between each piece.

In a small bowl, whisk together the olive oil, garlic, lime juice, ginger, kosher salt, and black pepper.

Brush the mixture evenly onto both sides of the salmon pieces.

Place the skewers on the grill and cook for 4-5 minutes per side, or until the salmon is cooked through and slightly charred.

Remove from heat and set aside.

While the salmon is cooking, prepare the Mango Salsa.

In a medium bowl, combine the diced mango, red onion, jalapeño pepper, and chopped cilantro.

Squeeze the lime juice over the top and season with salt and pepper to taste.

To serve, place two grilled salmon skewers on each plate and top with a spoonful of the Mango Salsa.

Serve immediately and garnish with additional cilantro if desired.


Make sure to pat the salmon dry with a paper towel before threading it onto the skewers to remove excess moisture and help the ingredients stick.

Use fresh and high-quality mango for the salsa, as it makes a big difference in flavor and texture.

If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.

Don’t overcrowd the skewers, leaving a small space between each piece of salmon for even cooking.

For a spicy kick, add more jalapeño pepper to the salsa or serve with a side of hot sauce.

To make ahead, prepare the Mango Salsa up to a day in advance and store it in the refrigerator.

Nutrional Value

  • Calories: 340
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 3g
  • Sugars: 16g
  • Protein: 30g
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 60% of the DV
  • Calcium: 4% of the DV
  • Iron: 10% of the DV
Grilled Salmon Skewers with Mango Salsa
Grilled Salmon Skewers with Mango Salsa

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