Salmon with Mango Salsa

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  • 00:25Prep Time
  • 00:20Cook Time


  • 1 1/2 lb. salmon fillets, boneless and skin on
  • 3 tsp. melted butter
  • 1 1/2 tsp. paprika
  • 1 tsp. Johnny’s Seasoned Sea Salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1/2 tsp. Johnny’s Organic Seasoned Pepper
  • 1/4 tsp. cayenne
  • Johnny’s Salmon Finishing Sauce
  • 1 large ripe mango, seeded, peeled and diced
  • 1 large avocado, seeded and diced
  • 1/4 cup diced grape tomatoes
  • 2 Tbsp. diced red onion
  • 1 tsp. fresh lime juice
  • ½ tsp. Johnny’s Seasoned Sea Salt


  1. Slice the salmon evenly into 4 to 6 smaller fillets.
  2. Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon.
  3. Preheat a grill to medium-high heat.
  4. Combine the salsa ingredients together in a bowl and store in the refrigerator while cooking the fish.
  5. Sear the salmon, skinless side down first. Cook 1-3 minutes, with the grill lid closed, on the first side, depending on the thickness of the fillets.
  6. Using tongs and a metal spatula, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium.
  7. Close the grill lid and finish cooking for another 5 minutes, depending on the thickness of the fillets.
  8. Salmon will start to flake along the center of the fillet when done.
  9. Pour on  Johnny’s Salmon Finishing Sauce and serve hot with the mango-avocado salsa.