Spicy Grilled Salmon with Mango, Radish, and Lime Salsa

Save Recipe
  • Level: Easy
  • Total: 22 min
  • Prep: 8 min
  • Cook: 14 min
  • Yield: 6 to 8 servings
Share This Recipe



2 mangoes, peeled, pitted and cut into chunks

1 red onion, chopped

6 red radishes, chopped, plus 1 sliced for garnish

2 limes, peeled and cut into segments

1 handful fresh cilantro leaves

2 tablespoons extra-virgin olive oil

1 teaspoon Southwest Spice Mix, recipe follows

1 (2 to 3 pound) salmon fillet

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Southwest Spice Mix:

2 ancho chiles, stemmed and seeded

2 tablespoons whole cumin

2 tablespoons whole coriander

1 cinnamon stick

1 tablespoon sweet paprika


  1. For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
  2. Heat the grill to medium high.
  3. Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
  4. To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.

Southwest Spice Mix:

  1. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.