Caribbean Salmon W Guava Barbecue Sauce and Mango Veggie Salsa
Elevate your dinner table with this vibrant Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa—a perfect fusion of tropical flavors and gourmet flair. Succulent salmon fillets are grilled to perfection and basted with a luscious, tangy homemade guava barbecue sauce made with guava paste, honey, and a hint of soy sauce, creating a delightful caramelized finish. Paired with a refreshing mango veggie salsa bursting with juicy diced mango, crisp vegetables, zesty lime juice, and optional jalapeño for a spicy kick, this dish is a true feast for the senses. Ready in just 40 minutes, it’s ideal for impressing guests at your next summer cookout or for a flavorful weeknight dinner. Serve it as a standalone main or pair it with coconut rice for the ultimate tropical indulgence!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets (skin-on or skinless)
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Ground black pepper
- 3 tbsp Guava paste
- 0.5 cup Ketchup
- 1 tbsp Soy sauce
- 1 tbsp Apple cider vinegar
- 2 tbsp Honey
- 2 cloves Garlic (minced)
- 1 large Ripe mango (diced)
- 1 medium Red bell pepper (diced)
- 0.5 cup Red onion (finely chopped)
- 1 small Cucumber (diced)
- 2 tbsp Fresh cilantro (chopped)
- 2 tbsp Lime juice
- 1 optional Jalapeño (seeded and minced)
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Pat the salmon fillets dry with paper towels and drizzle with olive oil. Sprinkle with 1 teaspoon of salt and 1 teaspoon of ground black pepper.
In a small saucepan over medium heat, combine the guava paste, ketchup, soy sauce, apple cider vinegar, honey, and minced garlic. Stir until the guava paste melts and the mixture becomes smooth, about 3-4 minutes. Remove from heat and set aside.
Brush the guava barbecue sauce generously onto both sides of the salmon fillets.
Place the salmon fillets on the grill, skin-side down if applicable. Grill for 4-5 minutes per side, basting with additional guava barbecue sauce, until the salmon is cooked through and reaches an internal temperature of 145°F (63°C). Remove from the grill and let rest.
While the salmon cooks, prepare the mango veggie salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, cucumber, cilantro, lime juice, and jalapeño (if using). Add the remaining 1/2 teaspoon of salt and toss gently to combine.
To serve, place a generous spoonful of mango veggie salsa on each plate and top with a grilled salmon fillet. Garnish with additional cilantro if desired. Enjoy your tropical feast!
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 5035 mg | 219% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 140.3 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 89.5 mcg | 447% | |
| Calcium | 172 mg | 13% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3741 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
