Salmon with Mango Salsa Recipe

Ash Tyrrell

Salmon with Mango Salsa Recipe

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. I tried it on a sunny afternoon, and the combination of smoky, tender salmon and sweet, zesty mango salsa instantly won me over.

Print Recipe Pin Recipe

Total Time 35

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

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.