Weekend Recipe: Chili Grilled Salmon with Mango Salsa

While any salmon will do for this recipe, KCET chef Nick Stellino recommends using sockeye, or red, salmon. It has a firm texture that lends itself nicely to grilling, and this month marks the start of the fish's summer season. Pair this with our Savory Mini-Biscuits for any easy Mother's Day lunch.

Chili Grilled Salmon with Mango Salsa
Serves 4
4 8-ounce fresh wild Alaskan sockeye fillets, skin on

For the salmon rub:
2 tablespoons Asian hot chili oil (Available at many upscale grocers and Asian specialty markets.)
2 tablespoons fresh-squeezed lime juice
2 tablespoons mint, finely chopped
1 tablespoon fresh ginger, grated
1 teaspoon fresh garlic, minced
Pinch crushed red pepper flakes
Salt and fresh-ground pepper to taste

For the summer mango salsa:
1 tomato, seeded and diced
1 mango, peeled and diced
¼ cup green onion, chopped
1 tablespoon mint, chopped
1 tablespoon Thai basil, chopped
1 tablespoon reserved salmon rub mixture (See recipe.)
Salt and fresh-ground pepper to taste

Mix together all of the salmon rub ingredients in a small bowl. Reserve 1 tablespoon of this mixture to season the salsa.

Preheat the barbecue grill to medium-high; oil the grill.

Smear the salmon rub mixture over the flesh side of the salmon, and rub it into the salmon flesh. Let stand for 5 minutes.

Sear the salmon, flesh side down, for 2 minutes. Turn the salmon over, cover the grill, and cook another 6 to 8 minutes, until the salmon just flakes when pressed with a fork.

Alternatively, place the salmon on the grill, skin side down, and cook, covered, for 8 to 12 minutes, until the skin is charred and crisp and easily removed.

Combine and toss all the salsa ingredients just before serving. Season the salsa with the reserved salmon rub.

Serve the sockeye fillets warm, topped with summer mango salsa and the juices.