1-Let’s dive into the fun part cooking up this salmon with mango salsa recipe that comes together in no time. Start by preheating your grill to high heat, around 500-550 degrees, or your oven to 450 degrees if you’re going that route. While that’s heating, pat dry your 20 ounce salmon filet and rub it with a mix of 1 tablespoon smoked paprika, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper if you like it spicy, and ½ teaspoon garlic powder for that extra kick.

2-Next, brush a large piece of heavy-duty foil with olive oil to keep things from sticking, then place the seasoned salmon on it. Whisk together 3 tablespoons honey and 2 tablespoons apple cider vinegar, and pour that glaze evenly over the top. Seal the foil packet by folding the long sides together and crimping them, then do the same for the short sides. If you’re grilling, pop it on for 9 minutes, then carefully open the packet watch for steam and grill for another 2-4 minutes until the salmon flakes easily or hits 130 degrees internally. Let it rest for 5 minutes after removing from the heat.

3-While the salmon cooks, whip up the mango salsa by mixing 2 large ripe mangoes (chopped) or 2 cups frozen mango with ½ small red onion (diced), ½ sweet bell pepper (chopped), 1 jalapeno (seeded if you want less heat, diced), a squeeze of lime juice, a generous amount of fresh chopped cilantro, and salt and pepper to taste. Chill this in the fridge until you’re ready to serve, then spoon it over the salmon for a burst of freshness. For an oven alternative, bake the packet at 450 degrees for 10 minutes covered, then uncover and bake 2-4 more minutes until it flakes or reaches 135 degrees internally, and rest for 5 minutes. This method keeps everything juicy and full of flavor, perfect for busy folks.