Salmon with Mango Salsa is a fresh, vibrant, and flavorful dish that’s perfect for warm weather or when I’m craving something light but satisfying. The tender, flaky salmon pairs beautifully with the sweet and tangy mango salsa, creating a healthy, colorful meal that’s quick to prepare and impressive to serve—whether I grill it outdoors or bake it in the oven.
Why You’ll Love This Recipe
I love this recipe because it’s packed with fresh ingredients and comes together in under 30 minutes. The salmon is rich and buttery, while the mango salsa adds a juicy, tropical kick that brightens every bite. It’s easy enough for weeknights but elegant enough for entertaining, and I can cook it on the grill or in the oven depending on the season or my mood.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the salmon:
salmon fillets (skin on or off, your preference)
olive oil
lime juice
garlic, minced
salt and black pepper
paprika or chili powder (optional for a smoky/spicy kick)
for the mango salsa:
ripe mango, diced
red bell pepper, diced
red onion, finely chopped
fresh cilantro, chopped
lime juice
salt
jalapeño or chili (optional, finely minced for heat)
directions
Prepare the salmon:
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I pat the salmon dry and season it with salt, pepper, and a pinch of paprika or chili powder.
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I drizzle olive oil and lime juice over the fillets, then rub in the minced garlic.
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If grilling: I preheat the grill to medium-high and lightly oil the grates. I place the salmon skin-side down and grill for 4–5 minutes per side, depending on thickness.
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If baking: I preheat the oven to 400°F (200°C), place the salmon on a lined baking sheet, and bake for 12–15 minutes or until the salmon flakes easily with a fork.
Make the mango salsa:
5. While the salmon cooks, I combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and salt in a bowl. I stir gently to mix and add jalapeño if I want some spice.
6. I let the salsa sit for 5–10 minutes so the flavors can meld.
Serve:
7. I top each salmon fillet with a generous spoonful of mango salsa and serve immediately.
Servings and timing
This recipe makes 4 servings. Prep time is 15 minutes, and cook time is 10–15 minutes depending on the cooking method.
Variations
Sometimes I add avocado chunks to the mango salsa for extra creaminess. I’ve also swapped mango for pineapple or peach when they’re in season. For an extra flavorful crust, I brush the salmon with a mixture of honey and lime before baking or grilling. When I want to serve it over something, I go with coconut rice or a quinoa salad.
storage/reheating
I store leftover salmon and salsa separately in airtight containers in the fridge for up to 2 days. To reheat the salmon, I warm it gently in the oven or in a skillet. The salsa is best enjoyed cold and fresh—if stored, I give it a quick stir before serving again.
FAQs
Can I use frozen salmon?
Yes, I thaw it completely and pat it dry before seasoning and cooking. It works just as well as fresh.
What kind of mango is best?
I look for ripe, slightly soft mangoes with a sweet aroma. Ataulfo or honey mangoes are especially great for salsa.
Can I make the salsa ahead of time?
Yes, I make it a few hours ahead and store it in the fridge. The flavors blend even better after sitting for a bit.
Is this dish spicy?
Only if I add jalapeño or chili to the salsa. I leave it out or remove the seeds for a milder version.
Can I cook the salmon in a skillet?
Absolutely. I sear it in a hot pan with a little olive oil, skin-side down first, for about 4 minutes per side.
Conclusion
Salmon with Mango Salsa is a simple yet stunning dish that combines juicy, caramelized salmon with a bright, zesty topping that feels like sunshine on a plate. Whether I grill it for a backyard dinner or bake it on a busy night, it always tastes fresh, healthy, and completely satisfying. It’s a go-to favorite I love making again and again.
Print
Salmon with Mango Salsa (Grilled or Baked)
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Total Time: 25–30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilled or Baked
- Cuisine: American, Tropical
- Diet: Gluten Free
Description
Salmon with Mango Salsa is a fresh, healthy, and vibrant dish featuring tender grilled or baked salmon topped with a zesty, tropical mango salsa. This easy 30-minute meal is full of bright flavor, perfect for summer dinners, and ideal for anyone looking for a light yet satisfying seafood recipe.
Ingredients
- For the salmon:
- Salmon fillets (skin on or off, your preference)
- Olive oil
- Lime juice
- Garlic, minced
- Salt and black pepper
- Paprika or chili powder (optional, for smoky or spicy flavor)
- For the mango salsa:
- Ripe mango, diced
- Red bell pepper, diced
- Red onion, finely chopped
- Fresh cilantro, chopped
- Lime juice
- Salt
- Jalapeño or chili (optional, finely minced for heat)
Instructions
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Prep the salmon: Pat fillets dry. Season with salt, pepper, and paprika or chili powder. Drizzle with olive oil and lime juice, and rub with garlic.
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Grill method: Preheat grill to medium-high. Oil the grates. Grill salmon skin-side down for 4–5 minutes per side, depending on thickness.
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Oven method: Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet and bake for 12–15 minutes, or until salmon flakes easily.
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Make the mango salsa: In a bowl, combine mango, bell pepper, red onion, cilantro, lime juice, and salt. Add jalapeño if desired. Let sit 5–10 minutes to blend flavors.
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Serve: Top each salmon fillet with mango salsa and serve immediately.
Notes
- Add avocado to the salsa for extra creaminess.
- Swap mango with pineapple or peach for seasonal variety.
- Brush salmon with a honey-lime glaze before cooking for a sweet twist.
- Serve with coconut rice, quinoa, or a simple salad.
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