Maple-Mustard Salmon with Mango

Skinless salmon fillets marinated in a maple syrup, Dijon mustard, and apple cider vinegar glaze, then grilled and topped with fresh cubed mango. The sweet-sharp marinade caramelizes on the fish while the cool, juicy mango on top provides a tropical contrast.

The marinade does triple duty: it flavors the fish before cooking, caramelizes during grilling, and gets boiled down into a sauce to spoon over the finished fillets. Nothing wasted.

Follow the Canadian rule for cooking fish: measure the fillet at its thickest point and cook 8 to 10 minutes per inch. This simple guideline takes the guesswork out of doneness. The salmon should flake easily with a fork but still be slightly translucent in the very center.

Pro Tips

• Boil the leftover marinade thoroughly before spooning it over the cooked fish. It touched raw salmon, so a full rolling boil is a must for food safety.
• Use a firm mango, not a super-ripe soft one. Firm mango holds its cube shape and adds texture. Mushy mango turns into a puree on the hot fish.
• Pat the salmon dry before placing it in the marinade. Dry fish absorbs flavor faster and sears better on the grill.
• If broiling instead of grilling, keep the fillets about 4 inches from the heat source for even cooking.

Variations

• Replace mango with fresh peach slices during summer peach season.
• Add a pinch of cayenne to the marinade for a spicy-sweet version.
• Swap maple syrup for honey and add a squeeze of lime juice for a honey-lime glaze.