Recipe courtesy of Stephen Simmerman

Barbecued Salmon Surfer Style with Mango-Habanero Salsa

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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Pineapple Marinade:

3/4 cup pineapple juice

1 tablespoon soy sauce

1 teaspoon grated ginger

1 clove garlic, minced

2 tablespoons mirin

4 salmon fillets

Mango-Habanero Salsa:

2 mangos, peeled and diced

1/4 cup minced red onion

1/2 tomato, diced

1 whole habanero pepper, seeded and diced

1/4 cup chopped fresh cilantro leaves

2 tablespoons fresh lime juice

1 teaspoon grated ginger

1/2 teaspoon salt

Barbeque Rub:

2 tablespoons olive oil

1 tablespoon paprika

1 tablespoon brown sugar

1 tablespoon ground cumin

1/2 tablespoon chopped fresh cilantro leaves

Salt and pepper


  1. Preheat a grill.
  2. Pineapple Marinade:
  3. Whisk all the ingredients together thoroughly in a non-reactive baking dish. Add the fillets to the marinade and turn to coat. Let marinate while you prepare the salsa.
  4. Mango-Habanero Salsa:
  5. Combine all of the ingredients for the salsa in a bowl. Stir gently to combine. Set aside while you prepare the rub.
  6. Barbeque Rub:
  7. Combine all of the ingredients for the rub in a bowl. Stir until well mixed.
  8. Take the fillets out of the marinade and coat with the rub on both sides. Grill the fillets for 5 to 7 minuets on each side or until flaky. Serve with salsa over top.