Ingredients

The following ingredients have 4 Servings
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 1 tbsp honey (optional)
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 lbs skin-on Norwegian salmon fillet
  • 1 cup fresh diced pineapple
  • 3/4 cup fresh diced mango
  • 1/4 jalapeno (de-seeded and sliced)
  • 1/8 tsp ground black pepper
  • 1 1/2 lime (juiced)
  • 1/8 tsp salt ((or more if desired))
  • 1/4 cup diced red onion
  • 2 tbsp chopped cilantro or parsley
  • 1/3 cup diced tomatoes

Instruction

  • Prepare marinade. Place all ingredients (except salmon) in a jar, shaking well. Pour half of the marinade into a sealable plastic bag and then place salmon inside.  
  • Reserve the remaining marinade in the jar. Let salmon sit at room temp for about 20 minutes while marinating.Meanwhile, prepare salsa. Cut all ingredients, place all in a medium bowl, mix, and cover. Refrigerate for about 20-30 minutes so all the flavors come together.
  • Remove salmon from bag and discard marinade from the bag. Clean and oil grill (see tip #3 in post). Make sure grill is on medium-high before starting to grill.
  • Place fillet skin-side up (unless you like crispy skin – in that case, start grilling salmon skin side-down first), an inch apart each. When salmon is about 60% cooked and changes color in the middle, flip it using two large flat spatulas.
  • For 1-inch-thick fillet, it takes about 5-6 minutes. After flipping salmon, brush with remaining marinade and let cook for about 4 more minutes or until cooked through. Let rest for 3-5 minutes before serving. Serve with salsa on top.