Salmon with Mango Salsa

Why You’ll Love Salmon with Mango Salsa Recipe

• It’s quick and easy, ideal for weeknight dinners or summer gatherings.

• The mango salsa brings a tropical twist that complements the salmon beautifully.

• Grilled or baked options let you choose what works best for your kitchen setup.

• It’s naturally gluten-free and packed with protein and healthy fats.

• Great for meal prep or entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets

• Olive oil

• Garlic powder

• Paprika

• Salt

• Black pepper

• Ripe mango, diced

• Red bell pepper, diced

• Red onion, finely chopped

• Fresh cilantro, chopped

• Lime juice

• Jalapeño (optional, for heat)

Directions

1. Preheat your grill or oven to 400°F (200°C).

2. Prepare the salmon by brushing with olive oil and seasoning with garlic powder, paprika, salt, and pepper.

3. Grill or bake the salmon:

   • Grill: Place the salmon skin-side down on a preheated grill. Cook for 6–8 minutes per side, depending on thickness, until the salmon flakes easily.

   • Bake: Place salmon on a baking sheet lined with parchment. Bake for 12–15 minutes, or until cooked through.

4. Make the mango salsa while the salmon cooks: In a bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using). Stir and let sit to allow the flavors to meld.

5. Serve the salmon topped with a generous spoonful of mango salsa.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Use a different fish like mahi-mahi, cod, or tilapia if salmon isn’t available.

• Try pineapple or peach salsa instead of mango for a flavor twist.

• Add avocado to the salsa for a creamier texture.

• Spice it up with more jalapeño or a dash of hot sauce in the salsa.

• Make it a bowl by serving over rice, quinoa, or greens for a full meal.

Storage/Reheating

Store leftover salmon and salsa separately in airtight containers.

• Refrigerate: Keeps well for up to 3 days.

• Reheat: Warm the salmon gently in a skillet over medium heat or in the microwave at 50% power to avoid drying it out.

• Mango salsa is best enjoyed fresh but can be stored for up to 2 days.

FAQs

What kind of mango is best for salsa?

Ripe but firm mangoes like Ataulfo or Tommy Atkins work best to hold their shape and deliver sweet flavor.

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before seasoning and cooking.

How do I know when salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I grill the salmon in foil?

Yes, grilling in foil helps retain moisture and is great for delicate fillets.

Is the mango salsa spicy?

Only if you add jalapeño or other hot peppers. You can adjust the heat to your preference.

Can I make the salsa ahead of time?

Yes, you can make it a few hours in advance. Just store it in the fridge until ready to serve.

What sides go well with this dish?

Rice, couscous, grilled vegetables, or a fresh green salad pair beautifully with salmon and mango salsa.

Can I bake the salmon from frozen?

It’s better to thaw first, but you can bake from frozen—just increase the cooking time by 5–10 minutes.

How do I prevent the salmon from sticking to the grill?

Make sure the grill is clean, hot, and the fish is well-oiled before placing it on the grates.

Can I use canned mango?

Fresh mango is recommended for the best texture and flavor, but canned mango can work in a pinch—just drain it well.

Conclusion

This Salmon with Mango Salsa recipe brings bold, fresh flavors to your table with minimal effort. Whether you choose to grill it on a sunny day or bake it for an easy dinner, the result is always delicious. Light, healthy, and full of color, it’s a dish that’s sure to impress both family and guests alike.