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Salmon with Mango Salsa (Grilled or Baked) Recipe

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★★★★★

4.5 from 94 reviews

This delicious and vibrant Salmon with Mango Salsa recipe offers a perfect balance of smoky, savory, and fresh tropical flavors. The salmon is marinated in a tangy, slightly spicy mixture, then grilled or baked to juicy perfection and served with a refreshing mango salsa made from ripe mango, avocado, and fresh herbs. Ideal for a healthy, colorful meal that feels both indulgent and nourishing.

Ingredients

Scale

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 (or substitute with pinch of red chili flakes and 1 teaspoon lime zest)
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 4 salmon filets (4–6 ounces each, preferably wild-caught Alaskan salmon)

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

Instructions

  1. Prepare the marinade: In a large bowl, whisk together soy sauce (or coconut aminos), olive oil, maple syrup (or brown sugar), lime juice, crushed garlic, kosher salt, Tajin, paprika, and chili powder to create a flavorful marinade.
  2. Marinate the salmon: Add the salmon filets to the bowl and toss to coat evenly in the marinade. Cover with plastic wrap and refrigerate for at least 20 minutes or up to overnight, but no longer than a day for the freshest taste.
  3. Make the mango salsa: While the salmon marinates, dice the avocado, mango, red bell pepper, finely chop the cilantro, mince the jalapeño, and finely dice the red onion. Combine them in a medium bowl, then add the lime juice and kosher salt. Toss gently to coat, taste, and adjust lime juice and salt as desired.
  4. Prepare the grill or oven: For grilling, clean grill grates and brush them with an oiled kitchen towel. Preheat the grill to medium-high (400-450°F). For baking, preheat the oven to 400°F and line a baking sheet with parchment paper.
  5. Cook the salmon on the grill: Remove salmon from marinade, shaking off excess liquid to prevent flare-ups. Discard leftover marinade. Place salmon skin-side-down on the grill. Grill for 7-9 minutes total, flipping halfway. If grill marks darken too quickly, flip back to skin-side. Use a meat thermometer to check for 135-140°F internal temperature; remove to rest and reach 145°F.
  6. Or bake the salmon: Place the marinated salmon on the prepared baking sheet skin-side down. Bake in the preheated oven for 12-15 minutes, or until internal temperature reaches 135-140°F as checked with a meat thermometer.
  7. Serve: Plate the salmon immediately with a generous scoop of mango salsa. Pair with coconut rice if desired to complete the meal.
  8. Enjoy and review: If you try this recipe, please consider leaving a review to share your experience!

Notes

  • Tajin seasoning adds a unique tangy and spicy flavor, but can be replaced with a pinch of red chili flakes and 1 teaspoon lime zest or omitted.
  • Use wild-caught Alaskan salmon for best flavor and sustainability.
  • Cooking times are based on 4-6 ounce fillets; adjust timing for thicker cuts.
  • Marinate salmon a minimum of 20 minutes but no longer than one day to maintain texture and flavor.
  • Use a meat thermometer to ensure perfectly cooked salmon; aim for 135-140°F internal temperature before resting.

Keywords: Salmon recipe, Mango salsa, Grilled salmon, Baked salmon, Healthy seafood, Fresh salsa, Summer recipe, Gluten free dinner

Find it online: https://tastemadebyclara.com/salmon-with-mango-salsa-grilled-or-baked-recipe/