Salmon with Mango Chimichurri

Prep Time:
20 mins
Total Time:
20 mins

Sweet, tangy mango shines in this take on a South American chimichurri. It's also delicious with boneless chicken breasts or shrimp for lunch or dinner.


  • 1 mango, peeled, pitted, and diced small

  • 1 bunch cilantro, finely chopped

  • ½ teaspoon red-pepper flakes

  • ¼ 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 Notes

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

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