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Mango Glazed Grilled Salmon

Salmón a la parrilla con glaseado de mango


  • 6 oz wild salmon
  • 1 cup baby spinach
  • ½ cup cucumber
  • ½ cup cherry tomatoes
  • 1 cup quinoa
  • ½ small avocado
  • 2 tbsp olive oil
  • 2 tbsp black olives
  • 1 tbsp red onion
  • 1 tbsp vinegar
  • 1 tbsp lemon juice
  • Salt and black pepper


For Mango Sauce:

  • ½ cup mango pieces, fresh or frozen (save aside a few pieces for garnish)
  • 1 tbsp olive oil
  • 1 medium lime
  • 2 garlic cloves
  • ½ tbsp Thai fish sauce



Preheat the grill or skillet. Add salmon and sprinkle with some salt and pepper. Cook for about 4 to 5 minutes. Gently flip the salmon over and let it cook for another 3 minutes. Cook quinoa as directed in the package. Chop up the tomatoes, avocado, and red onion. Then whisk together with lemon and vinegar. Place baby spinach in a

large salad bowl, then layer on the rest of the ingredients, and add salmon. Puree all mango ingredients in a blender. Pour over salmon. Garnish with pieces of mango on top. Serve with quinoa.

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