Salmon with Mango Salsa

This Salmon with Mango Salsa recipe is the perfect balance of sweet and spicy flavors, offering a vibrant, healthy dish that’s sure to impress. The smoky grilled salmon pairs beautifully with the fresh, fruity mango salsa, making it an ideal choice for a quick weeknight dinner or a special occasion. With its combination of citrus, spice, and the rich flavor of salmon, this dish is light yet satisfying. Plus, it’s simple to make and can be served with coconut rice for a truly delicious meal.

Why You’ll Love This Salmon with Mango Salsa

This dish is a burst of tropical flavors! The juicy sweetness of mango, creamy avocado, and zesty lime in the salsa perfectly complement the smoky, savory salmon. The quick marinade ensures the salmon is packed with flavor, and the colorful, refreshing salsa adds a wonderful texture contrast. Whether grilled or baked, this dish is a healthy, satisfying option that’s full of vibrant flavors and will have everyone asking for seconds.

Ingredients for Salmon with Mango Salsa

For the Salmon:

• 2 tablespoons soy sauce or coconut aminos

• 1 tablespoon maple syrup or brown sugar

• 2 tablespoons olive oil

• 2 tablespoons lime juice (about 1 lime)

• 2 cloves crushed garlic (or 1 teaspoon garlic powder)

• 1/2 teaspoon kosher salt

• 2 teaspoons Tajin (optional; see note)

• 1 teaspoon paprika

• 1 teaspoon chili powder

• 4 (4-6 ounce) salmon fillets

For the Mango Salsa:

• 1 large ripe avocado, pitted and diced

• 1 large mango, diced

• 1/2 red bell pepper, diced small

• 2 tablespoons finely chopped cilantro

• 1/2 jalapeño, seeded and minced

• 1/4 cup finely diced red onion

• 2 tablespoons fresh lime juice (about 1 lime)

• 1/2 teaspoon kosher salt, plus more to taste

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

Directions

1. Marinate the Salmon: In a large bowl, whisk together soy sauce (or coconut aminos), olive oil, maple syrup, lime juice, garlic, and spices. Add the salmon fillets and toss to coat. Cover with plastic wrap and marinate in the fridge for at least 20 minutes, or overnight (no longer than a day).

2. Prepare the Mango Salsa: While the salmon is marinating, dice and chop the avocado, mango, red pepper, cilantro, jalapeño, and red onion. Squeeze lime juice on top and sprinkle with salt. Toss to coat and taste, adding more lime juice or salt as needed.

3. Grill the Salmon: Preheat the grill to medium-high heat (400-450°F). Clean and oil the grill grates. Remove the salmon from the marinade and discard any leftover marinade. Place the salmon fillets on the grill, skin-side down, and cook for 7-9 minutes, flipping halfway through. For best results, use an internal thermometer and remove the salmon once it reaches 135-140°F, as it will continue cooking while resting.

4. Bake the Salmon (Optional): Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Remove the salmon from the marinade and arrange it on the baking sheet. Bake for 12-15 minutes, or until the internal temperature reaches 135-140°F.

5. Serve: Once the salmon is cooked, remove it from the heat. Serve immediately with the prepared mango salsa on top, and a side of coconut rice if desired.

Servings and Timing

• Servings: 4

• Prep Time: 22 minutes

• Cook Time: 8 minutes (grill) or 12-15 minutes (bake)

• Total Time: 30 minutes

Storage/Reheating

• Refrigerator: Store any leftover salmon and salsa separately in airtight containers for up to 2 days. Reheat the salmon in the oven or microwave until heated through. The salsa is best eaten fresh but can be stored in the fridge for up to 1 day.

• Freezer: This dish is best enjoyed fresh, but you can freeze the cooked salmon for up to 3 months. Thaw in the fridge before reheating.

FAQs

1. Can I bake the salmon instead of grilling it?

Yes, you can bake the salmon. Preheat the oven to 400°F, line a baking sheet with parchment paper, and bake the salmon for 12-15 minutes until it reaches an internal temperature of 135-140°F.

2. Can I substitute the mango with another fruit?

Yes! You can substitute mango with pineapple or peaches for a different twist, though the flavor will change slightly.

3. Is the mango salsa spicy?

The salsa has a mild heat from the jalapeño. If you prefer it less spicy, you can omit the jalapeño or use a smaller amount.

4. Can I use frozen salmon?

Yes, frozen salmon works well in this recipe. Just be sure to thaw it properly in the fridge before marinating and cooking.

5. Can I make the salsa ahead of time?

Yes, you can prepare the salsa up to a day in advance. Just store it in an airtight container in the fridge.

6. What other vegetables can I add to the mango salsa?

Feel free to add cucumbers, tomatoes, or corn for extra crunch and freshness.

7. Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan works perfectly for indoor grilling. Just make sure to oil it and heat it before placing the salmon on it.

8. How do I know when the salmon is done cooking?

Salmon is done when it reaches an internal temperature of 145°F for medium-well. If you prefer it medium-rare, aim for 135-140°F.

9. Can I use a different spice for the salmon?

Yes, feel free to adjust the seasoning to your taste. You can add cumin, coriander, or even garlic powder for extra flavor.

10. Can I serve this with a different side than coconut rice?

Absolutely! This salmon pairs well with quinoa, roasted vegetables, or a simple green salad.

Conclusion

This Salmon with Mango Salsa is a refreshing, flavorful dish that brings together the smoky taste of grilled or baked salmon with the sweetness of mango and the tang of lime. With a burst of vibrant flavors and textures, it’s a perfect meal for any occasion. Easy to prepare and full of flavor, this dish is sure to become a go-to favorite for both busy weeknights and special gatherings.

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