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Mango Salsa Salmon Recipe

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Mango Salsa Salmon combines tender, flaky seasoned salmon with a fresh salsa of sweet mango, lime, red onion, bell pepper, cilantro, and jalapeño. This colorful meal comes together in about 30 minutes for an easy, flavorful dinner.

Ingredients

  • 4 salmon fillets, about 6 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 2 ripe mangoes, peeled and diced
  • 1/2 red bell pepper, finely diced
  • 1/4 cup finely diced red onion
  • 1 small jalapeño, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1/4 teaspoon salt
  • 1 avocado, diced, optional
  • Lime wedges, for serving
  • Fresh cilantro, for serving
  • Cooked rice or quinoa, optional, for serving

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet or baking dish with parchment paper.
  2. Pat the salmon fillets dry with paper towels and arrange them on the prepared baking sheet.
  3. Drizzle the salmon with olive oil and 1 tablespoon lime juice. Combine the smoked paprika, garlic powder, cumin, salt, and black pepper, then season the salmon evenly.
  4. Bake for 10 to 14 minutes, depending on the thickness of the fillets, until the salmon flakes easily and reaches the desired doneness.
  5. While the salmon cooks, combine the diced mango, red bell pepper, red onion, jalapeño, and cilantro in a medium bowl.
  6. Add the juice of 1 lime and 1/4 teaspoon salt, then gently toss the salsa until combined.
  7. If using avocado, gently fold it into the salsa last to avoid mashing the pieces.
  8. Taste the salsa and adjust the lime juice, salt, or jalapeño as desired.
  9. Remove the salmon from the oven and let it rest for a couple of minutes.
  10. Spoon the mango salsa generously over each salmon fillet and serve immediately with lime wedges, fresh cilantro, and rice or quinoa if desired.

Notes

  • Cooking time varies with salmon thickness. For food safety, cook fin fish to an internal temperature of 145°F (63°C).
  • For a milder salsa, remove the jalapeño seeds and membranes or omit the jalapeño entirely.
  • For more heat, add extra jalapeño, leave some seeds in, or substitute serrano pepper.
  • For a tropical variation, replace some of the mango with diced pineapple.
  • Frozen mango can be used after thawing completely and draining excess liquid.
  • Store leftover salmon and mango salsa separately. Refrigerate salmon for up to 3 days and salsa for 1 to 2 days.
  • If using avocado, add it shortly before serving for the freshest color and texture.
  • Reheat salmon gently in a covered baking dish at about 300°F (150°C), then top with cold mango salsa after reheating.

Nutrition

Find it online: https://thefamilycooking.com/mango-salsa-salmon-recipe/