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Under 30 Minutes

Salmon with Mango Chimichurri

If you're intimidated by grilling fish, try salmon: Its firm flesh holds up well.

  • Prep:
  • Total Time:
  • Servings: 6
Salmon with Mango Chimichurri

Source: Everyday Food, July/August July/August 2012


  • 1 mango, peeled, pitted, and diced small
  • 1 bunch cilantro, finely chopped
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup vegetable oil, plus more for grilling
  • 2 tablespoons lime juice
  • Salt and pepper
  • 6 skin-on salmon fillets (2 pounds total)


  1. Stir together mango, cilantro, red-pepper flakes, oil, and lime juice; season with salt and pepper.

  2. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.

Cook's Note

Spoon on a Sauce
Sweet, tangy mango shines in this take on a South American chimichurri. Also try it with boneless chicken breasts or shrimp.

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