Salmon Topped with Mango Salsa

Serves 4

CHEF’S TIP: Prepare mango salsa ahead and refrigerate for a few hours. 


  • 4 x 200g fillets of salmon, with skin
  • 10ml freshly minced ginger        
  • 30ml treacle brown sugar
  • 30ml olive oil
  • 5ml paprika
  • 30ml lemon rind
  • 15ml soya sauce
  • coarse salt and black pepper
    • 1 small mango
    • 2 spring onions or ¼ red onion
    • ¼ red pepper
    • 1 handful fresh coriander
    • 10ml olive oil
    • coarse salt and black pepper


  1. Mix all the marinade ingredients together in a resealable bag.  Add the salmon fillets and seal. Massage the sauce into the fish and marinate for at least 2 hours. Just before grilling, pour some lemon juice over.
  2. Remove the fish from the marinade and slash the skin with a sharp knife to prevent it from curling.  Heat the braai on high heat and brush the grid with olive oil. Grill flesh side down for 7 minutes. Then turn over and grill for another 2 minutes. Lower heat if fish begins to burn.
  3. For the Mango Salsa:
    1. Cut mango into small chunks. Chop either the spring onion or red onion and the red pepper and toss with the coriander and olive oil. Season to taste with salt and pepper. Serve on top of the salmon.

© sharon glass 2012 | For more recipes: