Mardi Gras Salmon Recipe

Prepare mango and vegetables

Peel and dice the mango into 1/2-inch cubes. Core and dice the red bell pepper to similar size. Finely dice the red onion and jalapeño (remove seeds for less heat).

Combine diced mango, red bell pepper, red onion, jalapeño and chopped cilantro in a medium bowl. Add 2 tablespoons fresh lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon extra-virgin olive oil. Gently toss to combine. Taste and adjust seasoning. Refrigerate while you cook the salmon to let flavors meld.

Preheat and season

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Pat salmon fillets dry with paper towel. Rub each fillet with 2 tbs olive oil total, then season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder, pressing seasoning onto flesh. If skin-on, brush skin lightly with oil to prevent sticking.

Make the hot honey glaze

In a small bowl, whisk together 4 tablespoons hot honey, 1 tablespoon Dijon mustard and 1 tablespoon fresh lime juice until smooth. Reserve 1 tablespoon of glaze for finishing.

Grill the salmon

Oil the grill grates or pan. Place salmon skin-side down and cook undisturbed for 4–5 minutes, until skin is crisp and the fish releases easily. Flip carefully and brush the cooked side with half of the hot honey glaze. Cook 2–4 more minutes depending on thickness, brushing with remaining glaze during the last minute, until internal temperature reaches 125–130°F for medium (or 145°F for well done) and salmon flakes easily but is still moist.

Transfer salmon to a warm plate and let rest 2–3 minutes. Brush with the reserved tablespoon of glaze right before serving for a glossy finish.

Cook the broccoli

While salmon grills, toss 4 cups broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on a sheet pan or place in a steamer basket.

Option A — Roast: Roast in a 425°F (220°C) oven for 12–15 minutes, turning once, until crisp-tender and lightly browned. Option B — Steam: Steam for 4–6 minutes until bright green and tender-crisp, then toss with oil and seasonings. Option C — Pan-Sear: Sear in a hot skillet 5–7 minutes until edges brown and tender.

Finish with a squeeze of lemon if desired and keep warm until plating.

Place a portion of warmed broccoli on each plate. Top with a grilled salmon fillet. Spoon 2–3 tablespoons of mango salsa over the center of each fillet so it slightly runs onto the broccoli.

Garnish with microgreens or chopped scallions and drizzle up to 1/2 teaspoon extra hot honey over each plate for added heat and shine. Serve immediately with lemon wedges on the side.