• In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices. Add the salmon filets and toss to coat the salmon in the marinade. Cover with plastic wrap and marinate in the fridge for at least 20 minutes or overnight (no longer than a day).
• If you’re serving it with coconut rice, start making it while the salmon is marinating.
• While it’s marinating, dice and chop the avocado, mango, pepper, cilantro, jalapeño, and red onion. Squeeze the lime juice on top and sprinkle with salt. Toss to coat, taste, and add more lime juice and salt as needed.
• When you’re ready to cook the salmon, clean grill grates and brush them with an oiled kitchen towel or paper towels. Heat grill to medium high heat (400-450°F). brush with oil using a paper towel. See recipe notes below for baked salmon or blackened salmon.

Grill Salmon

• Remove the salmon from the marinade and shake off any excess marinade. Excess marinade can cause flare ups on the grill. Discard leftover marinade.
• Place the salmon on the grill skin-side-down and grill the salmon for 7-9 minutes, flipping halfway through. If the grill marks are becoming to dark before the center is done, flip the salmon back over to the skin-side. Cook times will vary depending on the grill and temperature, so use the internal temperature of the salmon for best results. Remove the salmon from the heat when it reaches 135-140°F so it reaches the target temperatures of 145°F for medium-rare salmon while it rests.
• Serve immediately with prepared mango salsa and coconut rice, if using.

Bake Salmon

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Remove the salmon from the marinade and discard the leftovers. Arrange them on the prepared baking sheet and bake in the preheated oven for 12 – 15 minutes, or until the internal temperature reaches 135-140°F.