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Caramelised BBQ Salmon Fillet with Pineapple, Mango and Salsa

Recipe by Style My Plate

  • SALSA
  • 2 mangoes, diced
  • 1 cup chopped pineapple
  • 1 avocado, diced
  • 1 cup finely chopped coriander
  • 1/2 cup finely diced red onion
  • 1 jalapeno, finely chopped
  • A drizzle of honey
  • The juice and zest of half a lime
  • salt
  • SALMON
  • 1.5kg whole salmon fillet, pin boned
  • 2 tablespoons brown sugar
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chilli powder
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil
  • Rice and lime wedges to serve
  1. First, make the salsa by adding all the ingredients to a large bowl. Toss to combine, season to taste. Cook rice.
  2. Pre-heat a fan-forced oven to 170°C, 190°C gas with a rack positioned in the centre of the oven, and another at the top. Line a baking tray with foil.
  3. Mix all the spices together in a bowl, mix to combine until a paste forms. Place the salmon skin side down on the foil lined tray. Rub all of the paste evenly over the flesh side of the fillet.
  4. Bake for 8 minutes on the middle rack, then turn the broiler up to the highest level and move the salmon to the top rack and grill for 4 minutes, or until the paste caramelises. Do not walk away from the oven, keep a close eye on it so the sugar does not burn.
  5. Serve with rice, salsa salad and a squeeze of lime.

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