Topped with a tropical-inspired salsa, this version will become an instant family favorite.

Prep Time: 15 minutes, plus 10 minutes to heat grill: 9-10 minutes, servings: 4

Ingredients

3 tablespoons fresh squeezed lime juice

1/2 cup fresh cilantro, chopped 

1 small red onion, finely chopped

1 mango, peeled, pitted and coarsely chopped

1 red bell pepper, stemmed, seeded and finely chopped

1/2 teaspoon chili powder (optional)

1/2 teaspoon salt

Dash of hot sauce (optional)

4 (6-ounce) salmon fillets 

Olive oil for brushing

Directions

1. In a medium bowl, combine lime juice, cilantro, onion, mango, bell pepper, chili powder (if using), salt and hot sauce (if using). Toss gently and set aside.

2. Prepare enough coals for a hot charcoal fire, or preheat gas grill on high for 10 minutes with lid closed.

3. Meanwhile, generously brush both sides of salmon fillets with olive oil. Place on heated grill, skin side down; grill 5 minutes, until skin is golden brown and a crust has formed. Gently turn fillets over and grill 4 to 5 minutes more, until the center is just cooked through (longer if you prefer it well done).

4. Transfer salmon to individual plates, spoon mango salsa evenly over fillets and serve.

You and your man will enjoy cooking al fresco together when you’re armed with these quick and easy recipes from Bob Sloan’s Dad’s Awesome Grilling Book. Author of the best-selling Dad’s Own Cookbook, Sloan brings the action outdoors, dishing up mouthwatering meals like this and Roasted Corn with Chipotle Butter. His Classic Panini—a tasty take on grilled ham and cheese—will have the kids coming back for more.

Excerpted from Dad’s Awesome Grilling Book, by Bob Sloan, published by Chronicle Books, copyright © 2009.