Grilled Salmon with Melon & Mango Salsa Fresca

This is summer on a plate. Juicy salmon fillets hot off the gas grill, topped with a bright, fresh salsa of sweet melon, ripe mango, and a little kick of chilli. It comes together in about 30 minutes, looks stunning, and tastes like something you'd order at a beach restaurant and then spend the rest of the holiday trying to recreate. The good news: you've just found the recipe.

Ingredients

For the salmon

• 4 salmon fillets (approx. 150–180g each), skin on
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp fine salt
• ¼ tsp black pepper
• Juice of ½ lime

For the melon & mango salsa

• 200g cantaloupe melon, finely diced
• 1 ripe mango, peeled and finely diced
• ½ small red onion, finely diced
• 1 fresh red chilli, deseeded and finely chopped
• Small handful of fresh coriander, roughly chopped
• Juice of 1 lime
• Pinch of fine salt

Method

1. Start with the salsa so the flavours have time to mingle. Combine the diced melon, mango, red onion, red chilli, and fresh coriander in a bowl. Squeeze over the lime juice, add a pinch of salt, and stir gently. Cover and set aside at room temperature while you cook the salmon — but don't leave it out for more than an hour.
2. Preheat your gas grill on high for 10 minutes, then reduce to medium-high. You're aiming for a grate temperature of around 200–220°C.
3. Pat the salmon fillets dry with kitchen paper — this helps you get a good sear rather than steaming the fish. Mix the olive oil, smoked paprika, garlic powder, salt, pepper, and lime juice together in a small bowl, then brush generously over both sides of each fillet.
4. Oil the grill grates well just before cooking — salmon loves to stick. Place the fillets skin-side down and close the lid. Cook for 4–5 minutes without touching them. The skin will crisp up and the fish will naturally release from the grate when it's ready to turn.
5. Flip carefully and cook for a further 2–3 minutes on the flesh side, until the salmon is opaque throughout and flakes easily when pressed gently with a fork. The internal temperature should reach 63°C at the thickest part.
6. Transfer to a warm plate and spoon the melon and mango salsa generously over the top. Serve immediately with a wedge of lime on the side.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.