I have to admit, salmon used to intimidate me. Every time I tried to cook it, it came out dry or overdone. But recently, I discovered a recipe that changed everything: Salmon with Mango Salsa Recipe. I tried it on a sunny afternoon, and the combination of smoky, tender salmon and sweet, zesty mango salsa instantly won me over.
Now, it’s become one of my favorite go-to meals for quick, flavorful dinners. I love how fresh and vibrant it tastes, and making it feels effortless. You can also enjoy similar quick meals like Chicken Philly Sandwich Recipe when you’re short on time.
Ingredients
Here’s everything you need to make this delicious dish. I’ve included a few tips from my own cooking experience to help you get the best flavor and texture.
For the Salmon:
- Salmon filet, 1–1.5 pounds – I prefer buying a large filet instead of individual portions; it stays moist and cooks evenly.
- Smoked paprika, 1 tsp – adds a subtle smoky flavor that makes the salmon taste grilled even when baked.
- Garlic powder, 1 tsp – enhances savory depth without overpowering the fish.
- Cayenne pepper, 1/4 tsp – just a pinch for mild heat; adjust to taste.
- Salt, 1 tsp – balances all the flavors perfectly.
- Black pepper, 1/2 tsp – freshly cracked is best for aroma and taste.
- Honey, 2 tbsp – creates a sweet glaze that pairs beautifully with the spicy rub.
- Apple cider vinegar, 1 tbsp – adds a tangy kick that brightens the salmon.
For the Mango Salsa:
- Mango, 1 cup diced – frozen works well if fresh mango isn’t perfectly ripe; it saves prep time.
- Bell pepper, 1/2 cup diced – adds crunch and vibrant color.
- Jalapeño, 1 tsp minced – optional, but I love the heat it adds.
- Red onion, 1/4 cup finely chopped – balances sweetness with a sharp bite.
- Fresh cilantro, 2 tbsp chopped – don’t skimp; it makes the salsa taste fresh.
- Lime juice, 1 tbsp – brings a zesty brightness to the salsa.
- Salt & pepper, to taste – enhances and balances all the flavors.
Note: These quantities serve 3–4 people comfortably. You can pair this dish with other easy recipes, like Chinese Chicken Fried Rice, for a complete meal.
Variations
You can tweak this recipe depending on your preferences or dietary needs:
- Dairy-free: Already naturally dairy-free, so it’s perfect for sensitive diets.
- Sugar-free: Replace honey with a sugar-free syrup or leave it out entirely.
- Extra spice: Add more jalapeño or a pinch of chili flakes to the salsa.
- Tropical twist: Try adding diced pineapple or mango-peach mix to the salsa for a fruity variation.
- Herb swap: Replace cilantro with fresh basil or mint for a unique flavor profile.
Cooking Time
Here’s the breakdown of how long this recipe takes from start to finish:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
Here’s what I used to make the recipe, and why each is helpful:
- Oven or grill – for cooking the salmon evenly and sealing in moisture.
- Aluminum foil – keeps the fish tender and makes cleanup easy.
- Small mixing bowls – for combining seasonings and salsa ingredients.
- Knife & cutting board – for chopping vegetables and mango.
- Whisk or fork – to mix honey and vinegar for the glaze.
How to Make Salmon with Mango Salsa
This recipe is simple, and breaking it into steps makes it easy to follow.
Prepare the Salmon
I start by laying a large piece of heavy-duty foil on a baking sheet or grill. I lightly brush it with olive oil to prevent sticking. Then I place the salmon filet skin-side down on the foil, ready for seasoning.
Season and Glaze
In a small bowl, I mix smoked paprika, garlic powder, cayenne, salt, and pepper. I rub this mixture evenly over the salmon. Separately, I whisk honey with apple cider vinegar, then pour it over the fish, sealing everything in the foil packet.
Make the Mango Salsa
While the salmon cooks, I combine diced mango, bell pepper, jalapeño, red onion, cilantro, and lime juice in a bowl. A pinch of salt and pepper ties the flavors together. I refrigerate it until the salmon is ready to serve.
Bake or Grill
For the oven, I preheat to 450°F and bake the salmon in the foil for 12 minutes. Then I open the foil for another 2–4 minutes until the fish flakes easily. On the grill, I cook the foil packet on high heat (500–550°F) for 9–12 minutes.
Serve
Once the salmon rests for a few minutes, I open the foil, scoop a generous portion of mango salsa on top, and it’s ready to enjoy.
Additional Tips for Making This Recipe Better
From my experience, these tweaks make a big difference:
- I always use fresh lime juice; bottled juice doesn’t give the same brightness.
- Letting the salmon rest in the foil for 5 minutes improves juiciness.
- Don’t overmix the salsa; I like keeping the mango chunks intact for texture.
- I sometimes brush a little extra honey glaze halfway through cooking for a richer finish.
How to Serve Salmon with Mango Salsa
I love presenting this dish on a large platter. Here are my tips:
- Serve with a bed of mixed greens or quinoa for a balanced meal.
- Spoon the salsa generously over the salmon for color contrast.
- Garnish with extra cilantro and a lime wedge for a fresh look.
- Pair with light sides like roasted vegetables or avocado slices.
Nutritional Information
Here’s a rough idea of the nutrition per serving:
- Calories: 350–400 – a filling, nutrient-rich dinner.
- Protein: 35g – salmon is a great source of lean protein.
- Carbohydrates: 15g – mostly from natural sugars in mango.
- Fat: 18g – healthy fats from salmon and a touch of olive oil.
Make Ahead and Storage
Storing: I keep leftover salmon in an airtight container in the fridge for up to 2 days. The mango salsa stays fresh for about the same time.
Freezing: Salmon can be frozen before cooking, wrapped in foil or freezer-safe bags. Defrost overnight in the fridge before baking or grilling.
Reheating: I reheat in a low oven at 300°F for 10 minutes to avoid drying it out. Salsa is best served cold, so I add it fresh after reheating.
Why You’ll Love This Recipe
This is why I keep coming back to it:
- Easy to make: I can prepare it in under 35 minutes, even on busy nights.
- Fresh flavors: The combination of sweet, tangy, and smoky flavors is unbeatable.
- Customizable: I can adjust spice, sweetness, or herbs to suit my taste.
- Healthy and nutritious: High in protein and omega-3s, perfect for a balanced diet.
- Great for entertaining: It looks impressive on a platter but is surprisingly simple to cook.
Salmon with Mango Salsa Recipe
Ingredients
Method
- I start by laying a large piece of heavy-duty foil on a baking sheet or grill. I lightly brush it with olive oil to prevent sticking. Then I place the salmon filet skin-side down on the foil, ready for seasoning.
- In a small bowl, I mix smoked paprika, garlic powder, cayenne, salt, and pepper. I rub this mixture evenly over the salmon. Separately, I whisk honey with apple cider vinegar, then pour it over the fish, sealing everything in the foil packet.
- While the salmon cooks, I combine diced mango, bell pepper, jalapeño, red onion, cilantro, and lime juice in a bowl. A pinch of salt and pepper ties the flavors together. I refrigerate it until the salmon is ready to serve.
- For the oven, I preheat to 450°F and bake the salmon in the foil for 12 minutes. Then I open the foil for another 2–4 minutes until the fish flakes easily. On the grill, I cook the foil packet on high heat (500–550°F) for 9–12 minutes.
- Once the salmon rests for a few minutes, I open the foil, scoop a generous portion of mango salsa on top, and it’s ready to enjoy.
Notes
- I always use fresh lime juice; bottled juice doesn’t give the same brightness.
- Letting the salmon rest in the foil for 5 minutes improves juiciness.
- Don’t overmix the salsa; I like keeping the mango chunks intact for texture.
- I sometimes brush a little extra honey glaze halfway through cooking for a richer finish.
