Ingredients
- wild salmon fillets, 24 ounces total; skin on one side; wild4
- salt
- black pepper, freshly ground
- olive oil
- mango, large; peeled and finely diced1
- lime, juiced1/2
- jalapeño chiles, seeded and minced2
- mint, fresh; finely chopped2 tbsp
- honey1 tbsp
- sea salt, coarse1/2 tsp
- flame-resistant towel, tied with twine and soaked in neutral oil; grilling equipment1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
First, make the salsa. In a large bowl, combine mango, lime juice, jalapeños, mint, honey, and sea salt. Refrigerate until needed.
Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of a grill. Reapply the grate.
Quickly grease the grate with the oil-soaked towel.
Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper.
Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.
Move to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving with salsa.