Grilled Salmon & Mango Salad Recipe

Marinate the salmon

Pat salmon fillets dry with paper towels. In a small bowl whisk together 6 tablespoons sweet chili sauce, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon neutral oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush or spoon half of the marinade over the flesh side of the salmon and let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Reserve remaining marinade for glazing while cooking.

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grate lightly or brush the pan with the 1 teaspoon cooking oil to prevent sticking.

Grill the salmon

Place salmon skin-side down on the grill. Cook 4–5 minutes without moving, until grill marks form and the salmon releases easily. Brush the top (flesh) with half of the reserved marinade, then carefully flip using a spatula and cook an additional 2–4 minutes until salmon reaches 125–130°F (52–54°C) for medium doneness or to desired doneness. Brush once more with remaining marinade just before removing from the grill. Transfer to a plate and let rest 3–4 minutes.

While the salmon marinates, combine 3 tablespoons sweet chili sauce, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 teaspoon honey, 1/2 teaspoon sesame oil, 2 tablespoons neutral oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small jar. Secure the lid and shake vigorously (or whisk in a bowl) until emulsified. Taste and adjust seasoning—add more lime for acidity or a touch more honey if too tart. Set aside at room temperature.

Prepare produce: Peel and slice the mango into 1/4-inch thick slices or 1/2-inch dice. Thinly slice the red bell pepper and Fresno chiles (remove seeds if you want less heat). Rinse and drain bean sprouts and pat mixed greens dry in a salad spinner or with paper towels.

Toss the greens and vegetables: In a large mixing bowl combine 6 cups mixed greens, 1.5 cups sliced mango, 1/2 cup sliced red bell pepper, the sliced Fresno chile, and 1 cup bean sprouts. Drizzle about half of the sweet chili vinaigrette over the mixture (start with less—you can add more when plating) and toss gently to coat evenly.

Plate the salad: Divide dressed greens among 4 plates or shallow bowls. Top each portion with a grilled salmon fillet (skin-side down) placed on top or slightly to the side.

Finish and garnish: Scatter 1/2 cup spicy peanuts and 1/2 cup wonton strips across the salads (divide evenly). Sprinkle cilantro leaves if using. Serve with lime wedges and pass remaining vinaigrette on the side.

Make-ahead: You can make the vinaigrette and spicy peanuts up to 3 days ahead and store separately in the refrigerator. Keep wonton strips separate to preserve crunch. Rewarm salmon gently if cooked earlier. For extra char, cook salmon a minute longer on high heat but watch to avoid drying.