Why You’ll Love This Salmon with Mango Salsa

Hey there, food lovers! Are you ready for a burst of sunshine on your plate? This vibrant salmon with mango salsa recipe is exactly what you need for a quick, delicious, and healthy weeknight meal. Forget complicated cooking; this recipe is surprisingly simple, yet the flavor combination is absolutely unforgettable. Imagine the tender, flaky salmon, perfectly cooked, topped with a sweet, spicy, and tangy mango salsa that dances on your tongue.

The beauty of this dish lies in its fresh, bright flavors. The sweetness of the mango perfectly complements the richness of the salmon, while the heat from the jalapeño adds a delightful kick. The creamy avocado adds a luxurious texture, and the cilantro and red onion provide a refreshing herbaceousness. This recipe isn’t just about taste; it’s about the experience. It’s about creating a vibrant, feel-good meal that will leave you feeling energized and satisfied. It’s the perfect dish for a summer evening, a romantic dinner, or even a casual weeknight meal. You’ll be surprised how quickly it comes together – perfect for those busy weeknights when you still want something delicious and healthy! Trust me, your taste buds will thank you.

What You’ll Need

This recipe utilizes fresh, high-quality ingredients to create maximum flavor. Here’s what you’ll need:

4 Salmon fillets (6-8 oz each): Look for skin-on or skinless, depending on your preference. Fresh salmon is best!
1 large Avocado, pitted and diced: Ripe but firm avocados will hold their shape best in the salsa.
2 tbsp Cilantro, chopped: Fresh cilantro brings a bright, herbaceous note.
2 cloves Garlic, minced: Garlic adds a pungent depth of flavor to the salsa.
1/2 Jalapeno, seeded and minced (optional): Adjust the amount depending on your spice preference. Removing the seeds reduces the heat.
1 large Mango, diced: Ripe mangoes are essential for their sweetness and juiciness.
1/2 Red bell pepper, diced: Adds a touch of sweetness and crunch.
1/4 cup Red onion, finely diced: Provides a subtle sharpness that balances the sweetness.
2 tbsp Lime juice, fresh: Essential for the brightness and acidity of the salsa.
2 tbsp Olive oil: Adds richness and helps to emulsify the salsa.
2 tbsp Soy sauce or coconut aminos: For a savory umami punch (use coconut aminos for a gluten-free option).
1 tsp Chili powder: Adds a subtle smoky heat.
1 tsp Kosher salt: Enhances all the flavors.
1 tbsp Maple syrup or brown sugar: Balances the acidity with a touch of sweetness.
1 tsp Paprika: Adds a slightly sweet and smoky flavor.
2 tsp Tajin seasoning: This Mexican seasoning blend adds a unique citrusy and spicy kick (optional but highly recommended!).

Step-by-Step Instructions

Let’s get cooking! This recipe is easier than you think.

Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, avocado, minced garlic, jalapeño (if using), cilantro, lime juice, olive oil, soy sauce (or coconut aminos), chili powder, paprika, Tajin seasoning, salt, and maple syrup/brown sugar. Gently toss to combine. Tip: Taste and adjust seasonings as needed. If you prefer a less spicy salsa, reduce the jalapeño or omit it entirely. If you prefer more sweetness, add a bit more maple syrup or brown sugar.
Prepare the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Place the salmon fillets on the prepared baking sheet. Tip: Pat the salmon fillets dry with paper towels before seasoning. This helps them to crisp up nicely.
Season the Salmon: Drizzle the salmon fillets with a little extra olive oil. Season generously with salt and pepper. You can also add a pinch of paprika or your favorite herbs for extra flavor. Tip: Don’t overcrowd the baking sheet; leave some space between the fillets for even cooking.
Bake the Salmon: Bake the salmon for 12-15 minutes, or until it’s cooked through and flakes easily with a fork. Cooking time will depend on the thickness of your fillets. Tip: To check for doneness, gently press the thickest part of the fillet with a fork. It should flake easily.
Assemble and Serve: Once the salmon is cooked, carefully remove it from the oven. Top each fillet generously with the mango salsa. Serve immediately and enjoy! Tip: Garnish with extra cilantro or a lime wedge for an extra touch of freshness.

Tips for Success

Here are a few tips to ensure your salmon with mango salsa turns out perfectly:

Use ripe but firm mangoes: Overripe mangoes will become mushy in the salsa.
Don’t overcook the salmon: Overcooked salmon will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
Adjust the spice level to your liking: If you’re not a fan of spice, reduce or omit the jalapeño. If you like it extra spicy, add a pinch of cayenne pepper.
Taste and adjust seasonings as needed: Every mango and every batch of spices are a little different, so adjust the seasonings to your preference.
Prepare the salsa ahead of time: The flavors will meld beautifully if you make the salsa a few hours in advance. Just keep it refrigerated until ready to serve.

Variations to Try

Feel free to experiment with this recipe! Here are a few variations:

Add other fruits: Try adding diced pineapple, peaches, or strawberries to the salsa for a different flavor profile.
Use different herbs: Experiment with chopped mint, parsley, or chives instead of cilantro.
Add some heat: For a spicier salsa, add a finely chopped serrano pepper or a dash of your favorite hot sauce.
Make it a complete meal: Serve the salmon and salsa over quinoa, brown rice, or couscous for a more substantial meal.
Vegetarian option: Substitute the salmon with grilled halloumi cheese or pan-fried tofu for a vegetarian option. Adjust seasoning accordingly.

Storing and Reheating

Leftover salmon and salsa can be stored separately in airtight containers in the refrigerator for up to 3 days. The salsa will keep its vibrant color and flavor longer than the cooked salmon. To reheat the salmon, you can gently warm it in a microwave or oven. Avoid over-reheating, as this can make the salmon dry. It’s best enjoyed cold or at room temperature if you prefer.

Frequently Asked Questions

Here are some answers to common questions about this recipe:

Q: Can I substitute the soy sauce? A: Yes, coconut aminos are a great gluten-free alternative. You can also use tamari if you prefer a less salty flavor.
Q: How long does the salsa keep? A: The salsa will keep for 3-4 days in the refrigerator if stored in an airtight container. However, the avocado might brown a bit over time.
Q: Can I grill the salmon instead of baking it? A: Absolutely! Grilling the salmon will give it a smoky flavor. Just be careful not to overcook it.
Q: Can I make the salsa ahead of time? A: Yes, the salsa tastes even better if made a few hours ahead to allow the flavors to blend. Just keep it refrigerated until ready to serve.
Q: What if I don’t have Tajin seasoning? A: No worries! You can still make a delicious salsa without it. The other spices will still deliver a lot of flavor.

The Final Word

This vibrant and zesty salmon with mango salsa recipe is a true crowd-pleaser. The combination of sweet, spicy, and savory flavors is simply irresistible, and the fresh ingredients make it a healthy and satisfying meal. It’s quick to prepare, perfect for busy weeknights, and impressive enough for a special occasion. So, what are you waiting for? Give it a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your photos on social media. Happy cooking!

Salmon with Mango Salsa

Pan-seared salmon topped with a vibrant mango salsa.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Servings 4 servings

Calories 450 kcal

Equipment

Large skillet Non-stick preferred
Cutting board
Knife

Ingredients

Salmon & Seafood

4 Salmon fillets

Fruits & Vegetables

1 Avocado, large pitted and diced
2 tbsp Cilantro, chopped
2 Garlic cloves, minced
0.5 Jalapeno, minced
1 Mango, large, diced
0.5 Red bell pepper, diced
0.25 cup Red onion, finely chopped

Condiments & Spices

2 tbsp Lime juice
1 tsp Chili powder
1 tsp Kosher salt
1 tbsp Maple syrup or brown sugar
1 tsp Paprika
2 tsp Tajin seasoning
2 tbsp Olive oil
2 tbsp Soy sauce or coconut aminos

Instructions

Prepare the mango salsa: Combine diced mango, avocado, red onion, red bell pepper, cilantro, jalapeno, lime juice, and Tajin seasoning in a bowl. Gently mix.
Season the salmon: In a separate bowl, combine olive oil, soy sauce (or coconut aminos), maple syrup, paprika, chili powder, and kosher salt.
Marinate the salmon: Add the salmon fillets to the bowl with the marinade, ensuring they are evenly coated. Let marinate for at least 10 minutes.
Heat the skillet: Heat a large skillet over medium-high heat.
Sear the salmon: Place the marinated salmon fillets in the hot skillet. Cook for 3-4 minutes per side, or until cooked through and flaky.
Serve: Top the cooked salmon with the mango salsa and serve immediately.
Optional: Serve with rice or quinoa for a complete meal.