Popular Pescado a la Plancha con Salsa de Mango

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Grilled salmon with a tropical mango salsa, a refreshing and vibrant Puerto Rican seafood dish. This puerto rican-inspired seafood ready in about 25 minutes blends (6 oz each), pat dried salmon fillets, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each), pat dried salmon fillets
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup, diced mango
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1, juiced lime
• 1 tbsp red wine vinegar
• 1/4 tsp (optional) chili flakes

Instructions

1. Step 1: Pat 4 salmon fillets dry with paper towels, brush each with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Preheat a grill or grill pan over medium-high heat; place salmon skin-side down and cook for 6-7 minutes until skin is crispy and fish is nearly cooked through.
3. Step 3: Flip salmon and cook for 3-4 more minutes until internal temperature reaches 145°F and fish flakes easily.
4. Step 4: While fish cooks, combine 1/2 cup diced mango, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 lime juiced, 1 tbsp red wine vinegar, and 1/4 tsp chili flakes in a small bowl, stirring until combined.
5. Step 5: Serve salmon fillets topped with mango salsa.