Grilled salmon fillet with papaya mango sauce


For the salmon fillet:
6 salmon fillets
Salt and pepper
Olive oil

For the salsa:
1 mango
1 papaya
1 red onion
½ chili pepper
1 bunch basil
2 cloves of garlic
2 limes
3 tbsp. (25 ml) olive oil
1 tbsp. (15 ml) red wine vinegar
Salt and pepper

Salmon is good any time, off the grill pan or from the barbecue. Serve this salmon with a delicious papaya mango salsa. Taste the spring and a smidgen of summer!


  • 1
    Cube the mango and papaya (see how to do this here and here). Finely chop the onion and chili pepper. Finely dice the basil and garlic. Place everything in a large bowl.
  • 2
    Juice the limes and add the juice, plus 2 tbsp. olive oil, and the red wine vinegar to the bowl. Let stand for a short while.
  • 3
    Allow the salmon to come up to room temperature before grilling. Make sure that the salmon is completely boned. Heat up the grill pan or barbecue. Season the salmon fillets with salt and pepper, then lightly baste with olive oil.
  • 4
    Grill the salmon fillets for 8 minutes, until almost done. Turn halfway through.
  • 5
    Spread the salsa on top of the salmon fillets and serve.
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