Mango White Balsamic Glazed Grilled Salmon

Mango White Balsamic Grilled Salmon with Lime & Garlic

Description

Fresh salmon fillets are grilled until tender, then brushed near the end with a glossy Mango White Balsamic glaze made with Garlic Infused Olive Oil, fresh lime, Dijon, honey, and garlic. The result is bright, tropical, savory, and beautifully balanced without becoming overly sweet.

Ingredients

4 salmon fillets, about 6 oz each, skin-on preferred
1 tablespoon Garlic Infused Olive Oil
Kosher salt and freshly ground black pepper

Mango White Balsamic Glaze
¼ cup Mango White Balsamic, divided
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, finely grated or minced
½ teaspoon low-sodium soy sauce or tamari
Optional: ½ teaspoon finely minced fresh jalapeño or a pinch of red pepper flakes

Fresh cilantro or parsley, for garnish
Lime wedges, for serving

Instructions

• Pat the salmon dry with paper towels. Brush lightly with Garlic Infused Olive Oil and season with kosher salt and black pepper.

• In a small saucepan, combine 3 tablespoons Mango White Balsamic, lime juice, Dijon mustard, honey, garlic, soy sauce or tamari, and fresh jalapeño or red pepper flakes if using.

• Bring to a gentle simmer over medium-low heat and cook for 2–3 minutes, stirring often, until the glaze is glossy and lightly thickened but still easily brushable. Do not reduce it into a thick syrup.

• Remove the glaze from the heat and stir in the lime zest. Set aside a small portion of the cooked glaze in a clean bowl for finishing. Keep the remaining 1 tablespoon Mango White Balsamic separate for the final finish.

• Preheat the grill to medium-high heat. Clean and oil the grill grates well.

• Place the salmon skin-side down on the grill and close the lid. Cook for approximately 4–6 minutes, depending on thickness, until the skin releases easily and the salmon has begun cooking up the sides.

• Carefully turn the salmon and cook for another 2–4 minutes. During the final 1–2 minutes, brush the salmon with the glaze so it warms and lightly caramelizes without scorching.

• Cook until the salmon reaches your preferred doneness. For fully cooked salmon, cook to an internal temperature of 145°F measured in the thickest part; the flesh should be opaque and separate easily with a fork.

• Transfer the salmon to a clean platter and let rest for about 3 minutes.

• Stir the remaining 1 tablespoon Mango White Balsamic into the clean reserved cooked glaze and spoon or brush it lightly over the salmon.

• Finish with cilantro or parsley and serve with lime wedges.

Chef’s Tip

Brush the Mango White Balsamic glaze onto the salmon only during the final 1–2 minutes of grilling. The balsamic and honey can darken quickly over direct heat, so glazing late gives the salmon a glossy finish and light caramelization without scorching. Use the cooking time as a guide and check the thickest part of each fillet for doneness.

Flavor Variations

• Pineapple: Replace the Mango White Balsamic with Pineapple White Balsamic for a bright tropical variation with lively acidity.

• Peach: Replace the Mango White Balsamic with Peach White Balsamic for a softer stone-fruit glaze that pairs beautifully with salmon.

• Persian Lime: Replace the Garlic Infused Olive Oil with Persian Lime Extra Virgin Olive Oil for an even brighter citrus profile alongside the fresh lime.

• Jalapeño: Replace the Garlic Infused Olive Oil with Jalapeño Infused Olive Oil for fresh, distinctive jalapeño flavor rather than significant heat. For actual heat, keep the optional fresh jalapeño or red pepper flakes in the glaze.

Pairings

Serve with coconut rice, grilled zucchini, charred asparagus, cucumber salad, quinoa, cilantro-lime slaw, or a simple arugula salad. Sauvignon Blanc, dry Rosé, Pinot Gris, sparkling water with lime, or a citrus-forward cocktail all pair nicely with the mango, lime, and grilled salmon.

Recipe Notes

Skin-on salmon is especially useful for grilling because the skin helps protect the delicate flesh and makes the fillets easier to handle on the grill.

Keep the Mango White Balsamic glaze glossy and brushable rather than syrupy. If it becomes too thick, loosen it with a small splash of water.

Reserve a portion of the cooked glaze in a clean bowl before brushing the salmon. Use only that clean reserved portion for finishing after the fish comes off the grill.

Salmon fillets vary in thickness, so cooking time is only a guide. For fully cooked salmon, cook to 145°F in the thickest part.

Jalapeño Infused Olive Oil contributes fresh jalapeño flavor rather than significant heat. If you want a spicy version, use the optional fresh jalapeño or red pepper flakes.

Leftover salmon is excellent chilled over salad, quinoa, or rice bowls the next day.

Bring This Recipe to Life

Mango White Balsamic

Garlic Infused Olive Oil

Pineapple White Balsamic

Peach White Balsamic

Persian Lime Olive Oil

Jalapeño Olive Oil