Introduction

Salmon with Mango Salsa is a vibrant, flavorful dish perfect for a quick weeknight dinner or a special occasion. The juicy, grilled or baked salmon pairs beautifully with the fresh, tangy mango salsa for a refreshing and healthy meal.

The image shows two grilled salmon fillets with dark grill marks, placed on a bed of white rice arranged in a ring around the edge of a white plate. On top of and around the salmon, there is a colorful mango salsa made of small yellow mango cubes, green avocado chunks, red bell pepper pieces, and finely chopped herbs. The plate is set on a gray striped cloth with lime wedges and green cilantro scattered around on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (see note 1)
1 teaspoon paprika
1 teaspoon chili powder
4 salmon filets (4-6 ounces each, see note 2)
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

Instructions

Step 1: In a large bowl, whisk together soy sauce, olive oil, maple syrup, lime juice, garlic, kosher salt, Tajin, paprika, and chili powder. Add the salmon filets and toss to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 20 minutes or up to overnight (no longer than a day).
Step 2: While the salmon marinates, prepare the mango salsa. Dice the avocado, mango, red bell pepper, cilantro, jalapeño, and red onion. Transfer to a bowl, squeeze fresh lime juice over, sprinkle with salt, and toss gently. Taste and adjust lime juice and salt as needed.
Step 3: To grill, preheat grill to medium-high (400-450°F) and oil the grates. Remove salmon from marinade and shake off excess. Grill skin-side down for 7-9 minutes, flipping halfway through. If grill marks darken too fast, flip back skin-side down. Remove when internal temperature reaches 135-140°F to rest and reach 145°F.
Step 4: To bake, preheat oven to 400°F and line a baking sheet with parchment paper. Remove salmon from marinade and discard leftover marinade. Arrange filets on the sheet and bake for 12-15 minutes until internal temperature is 135-140°F.
Step 5: Serve salmon immediately topped with mango salsa. Coconut rice is a great side if desired.

Tips & Variations

If you don’t have Tajin, substitute with a pinch of red chili flakes and 1 teaspoon lime zest or omit entirely; the dish remains delicious.
Use wild-caught Alaskan salmon for best flavor and sustainability.
Adjust jalapeño amount for heat preference or leave it out for milder salsa.
Leftover mango salsa is great on tacos or salads the next day.

Storage

Store leftover salmon and mango salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a low oven or eat cold. Mango salsa is best served fresh but can be enjoyed chilled for up to a day.

How to Serve

A close-up plate shows two grilled salmon fillets with dark grill marks and a shiny, slightly charred orange surface, sitting on a bed of white rice. Surrounding the salmon and rice is a colorful mango salsa made of bright yellow mango cubes, green avocado chunks, red bell peppers, finely chopped red onions, and fresh green cilantro sprinkled on top. The rice grains are distinct and fluffy, creating a soft white layer beneath the rich colors of the salmon and salsa. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon; just be sure to thaw it completely and pat dry before marinating to avoid excess moisture that can affect cooking.

How do I know when the salmon is perfectly cooked?

The salmon is done when it reaches an internal temperature of 135-140°F and will continue to cook slightly as it rests, reaching about 145°F for medium-rare. The flesh should be opaque and flake easily with a fork.