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Grilled Glazed Wild Salmon with Mango Salsa


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Rate this recipe 4.7/5 (6 Votes)


  • Salmon:
  • 4 (6 ounces) Fresh Salmon Fillets (with skin)
  • 1 Tablespoon Weber Roasted Garlic & Herb -seasoning
  • 1 Tablespoon Mazola Corn Oil
  • Glaze:
  • 1 teaspoon Red Chili Pepper Powder/or Paste
  • 1/2 Tablespoon Honey (agave nectar or sugar)
  • 1/2 Tablespoon Rice Wine Vinegar
  • 1/2 Tablespoon Lemon Juice
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1/2 cup onion
  • 2 Garlic Cloves
  • Mango Salsa:
  • Recipe slightly adapted from Mazola
  • 2 cups fresh mango, diced
  • 1 cup red bell pepper, diced
  • 3 tablespoons minced red onion,
  • 2 Campari Tomatoes, diced
  • 1/2 tablespoon minced jalapeno
  • 2 tablespoons minced, fresh cilantro
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon OR lime juice
  • Drizzle of Mazola Corn Oil


Servings 4
Adapted from


Step 1

1. Put everything for the glaze in the saucepan over medium heat and cook until slightly thickened. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with more honey or water
2. Cut the Salmon in 4 equal pieces, brush on Mazola Corn Oil and season with Weber Roasted Garlic & Herb by patting on each piece of salmon. Preheat the grill on medium high, and brush the grill with just a bit more oil so the fish won't stick. Place the salmon skin down on the grill and cook for minute or two before flipping it over. Flip one more time so the skin is down on the grill again, and brush the glaze on each piece of salmon.
3. Cut all the ingredients for salsa, and mix lemon juice and Mazola Corn Oil. Once all combined before serving drizzle lemon and oil over the salsa and season it with salt and pepper to your taste .
4. Serve grilled salmon and mango salsa over steamed rice.

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