If you’re searching for a dinner that’s as vibrant in color as it is in flavor, the Mango Salsa Salmon Recipe is about to become your new weeknight hero! Juicy salmon fillets, perfectly seasoned and roasted (or grilled!), are crowned with a sweet-tangy-spicy mango salsa that practically glows. Every bite bursts with freshness, making it hard to believe such a stunning main course comes together quickly for any occasion.
Ingredients You’ll Need
This Mango Salsa Salmon Recipe comes together with just a handful of fresh, handy ingredients. Each one plays a specific role in delivering the flavor, texture, and that show-stopping color we love—don’t be tempted to skip the essentials!
- Salmon Fillets: The star of the plate, with rich, tender flesh that holds up beautifully to baking or grilling.
- Olive Oil: Adds just the right amount of moisture and helps crisp up the edges of the fish.
- Salt: Enhances all the natural flavors—seasoning each bite perfectly.
- Black Pepper: A subtle kick of heat to balance the sweet salsa.
- Smoked Paprika (optional): Brings a hint of smokiness and gorgeous color, making the salmon even more inviting.
- Lime Wedges: For serving, these add a zesty finish that brightens every forkful.
- Mango: Sweet, juicy, and tropical—diced mango is the heart of the salsa.
- Red Bell Pepper: Adds crunch and a pop of vibrant red—plus a subtle sweetness.
- Red Onion: Gives sharpness and beautiful color contrast to the salsa.
- Jalapeño: For a touch of heat; mince and seed for a gentle spice or leave some seeds for extra kick.
- Fresh Cilantro: Brings everything together with its fresh, herbal zing.
- Lime Juice: Balances the sweetness and ties all the salsa flavors together.
- Salt (to taste): Rounds out the mango salsa’s flavors—start small and taste as you go.
How to Make Mango Salsa Salmon Recipe
Step 1: Preheat and Prep Your Cooking Surface
Begin by preheating your oven to 400°F if you’re baking, or firing up your grill to a medium-high temperature if you love those char marks. This step ensures your salmon will cook evenly and fast, locking in all that juicy flavor.
Step 2: Season the Salmon Fillets
Pat the salmon fillets dry with paper towels to help the oil and seasoning stick. Rub each fillet with olive oil, then sprinkle both sides with salt, black pepper, and smoked paprika if you’re using it. This creates a flavorful base that pairs perfectly with the vibrant mango salsa.
Step 3: Cook the Salmon
Place the fillets skin-side down on a lined baking sheet or lightly oiled grill grates. Bake for 12 to 15 minutes (or grill 4 to 5 minutes per side), until the salmon easily flakes with a fork. Keep an eye out—overcooking can rob salmon of its buttery texture!
Step 4: Make the Mango Salsa
While the salmon sizzles away, toss together diced mango, red bell pepper, red onion, minced jalapeño, cilantro, and lime juice in a mixing bowl. Season with a little salt and stir gently. Let the salsa sit while the fish finishes—this lets the flavors mingle into something truly special.
Step 5: Assemble and Serve
Once the salmon is ready, carefully transfer each fillet to a plate. Spoon a generous amount of the homemade mango salsa on top, and finish with a fresh squeeze of lime. Serve immediately so everyone can enjoy the full spectrum of tastes and textures in this Mango Salsa Salmon Recipe!
How to Serve Mango Salsa Salmon Recipe
Garnishes
A little goes a long way—try fresh cilantro leaves, extra lime wedges, or a light sprinkle of flaky sea salt. Each adds an extra layer of brightness and makes the dish look as beautiful as it tastes.
Side Dishes
Pair the Mango Salsa Salmon Recipe with coconut rice for creaminess and subtle sweetness, or opt for a crisp green salad if you want to keep things super light. Quinoa, roasted sweet potatoes, or grilled asparagus are also wonderful partners.
Creative Ways to Present
Turn your Mango Salsa Salmon into salmon tacos by flaking the fish and filling warm tortillas with salsa and crunchy slaw. For a more elegant feel, serve the salmon atop the salsa instead of under it, or layer both over a bed of mixed greens for a tropical salad bowl.
Make Ahead and Storage
Storing Leftovers
If you wind up with leftovers (lucky you!), cover the cooled salmon and salsa separately and refrigerate. The flavors stay fresh for up to 2 days, making for a speedy lunch or light dinner the next day.
Freezing
While the salmon itself freezes well—just wrap tightly in foil or a freezer bag for up to 2 months—the mango salsa is best fresh, as freezing changes the texture of the fruit and vegetables. If you plan to freeze, only freeze the cooked fish.
Reheating
To reheat, warm the salmon gently in a low oven (about 300°F) until just heated through. Avoid microwaving if possible, as it can dry out the fish. Add fresh salsa just before serving for best results with this Mango Salsa Salmon Recipe.
FAQs
Can I make the mango salsa ahead of time?
Absolutely! The salsa actually gets better if it sits for a few hours—just cover and refrigerate. This gives the flavors time to meld, making every spoonful even more delicious when you’re ready to serve the Mango Salsa Salmon Recipe.
How can I make this dish less spicy?
Simply omit the jalapeño entirely or use just a small amount to keep things mild. The sweetness from the mango and bell pepper will still shine without the heat.
Is the salmon better baked or grilled?
Both methods are fantastic in this Mango Salsa Salmon Recipe! Baking gives you a foolproof, moist result, while grilling adds a hint of smoky char and crisp edges. Go with whatever suits your mood or equipment.
What do I do if I don’t like cilantro?
You can swap the cilantro for fresh parsley or even basil for a different herbal touch. The dish will still feel lively and aromatic, just with a slightly new flavor profile.
Can I use frozen salmon fillets?
Definitely. Thaw the fillets completely and pat them dry before seasoning and cooking. Frozen salmon makes the Mango Salsa Salmon Recipe accessible year-round.
Final Thoughts
If you’re ready to brighten your dinner table any day of the week, you have to try this Mango Salsa Salmon Recipe! It’s colorful, quick, and feels like a mini-vacation with every bite. Gather your ingredients and prepare to wow everyone—even yourself.
Print
Mango Salsa Salmon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mango Salsa Salmon recipe is a delightful combination of tender salmon fillets topped with a fresh and vibrant mango salsa. The juicy sweetness of the mango, combined with the spicy kick of jalapeño and the zing of lime juice, perfectly complement the rich flavors of the salmon. Whether baked in the oven or grilled to perfection, this dish is sure to impress with its tropical flavors and colorful presentation.
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each), skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- Lime wedges for serving
Mango Salsa:
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 jalapeño, seeded and minced
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat the oven or grill: Preheat the oven to 400°F or heat a grill to medium-high.
- Cook the salmon: Bake for 12 to 15 minutes or grill for 4 to 5 minutes per side until the salmon flakes easily.
- Prepare the salsa: Combine mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt.
- Assemble: Plate the salmon and top with mango salsa. Serve with lime wedges.
Pat the salmon dry and rub with olive oil, salt, pepper, and smoked paprika if using.
Notes
- This dish pairs well with coconut rice or a simple green salad.
- You can prepare the salsa up to 4 hours ahead for enhanced flavor.
- Omit the jalapeño for a milder salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 360
- Sugar: 10g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
