Delicious Salmon With Mango Salsa Recipe

I can’t wait to share my Mango Salmon, a silky salmon fillet crowned with a bright mango salsa that pairs tropical sweetness and zesty notes for an unexpected, elegant dinner.

I love dishes that surprise you mid-bite and my Delicious Salmon With Mango Salsa does exactly that. Crisp-skinned salmon fillets meet sticky sweet mangoes and suddenly dinner feels like a mini vacation.

I end up serving this when I want something bold but not fussy, people ask for the recipe even when I try to play it cool. It’s my little Mango Salmon flex, and yes, it works for casual weeknights or when I want to impress.

Not your usual Fish And Veggie Recipes entry, it wakes up every forkful with bright, unexpected flavor. You’ll want to taste it.

Ingredients

• Salmon: Rich in protein and omega 3 fats, keeps you full and brain sharp
• Mango: Sweet, vitamin C rich fruit, gives fiber and bright tropical flavor to salsa
• Jalapeño: Adds gentle heat and kick, full of capsaicin and vitamin C
• Lime juice: Zingy acid, balances sweet mango, gives vitamin C and fresh brightness
• Red onion: Crunchy, slightly sweet, gives bite and sulfur compounds that aid digestion
• Olive oil: Heart healthy monounsaturated fats, helps blend salsa, adds silky mouthfeel
• Cilantro: Herb with citrusy notes, freshens dish, small amounts add antioxidants too
• Honey or agave: Sweetener that tames lime, adds subtle sweetness and binds salsa flavors

Ingredient Quantities

• 4 salmon fillets (about 6 oz / 170 g each), pin-boned
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 to 2 tbsp olive oil for cooking
• 2 ripe mangoes peeled and diced (about 2 cups / 300 g)
• 1/2 red bell pepper finely diced (about 1/2 cup)
• 1/4 medium red onion finely chopped (about 1/4 cup)
• 1 jalapeño seeded and minced
• 1/4 cup fresh cilantro chopped
• Juice of 2 limes (about 3 tbsp)
• 1 tbsp honey or agave syrup
• 1 tbsp extra virgin olive oil
• Pinch of salt and pinch of black pepper for the salsa

How to Make this

1. Pat the 4 pin-boned salmon fillets dry with paper towels, season both sides with sea salt and freshly ground black pepper, then let them sit at room temp for about 10 minutes so they cook more evenly.

2. Peel and dice the 2 ripe mangoes, finely dice the 1/2 red bell pepper and chop the 1/4 red onion, mince the seeded jalapeño and chop the cilantro. Toss all that into a medium bowl.

3. Add the juice of 2 limes (about 3 tbsp), 1 tbsp extra virgin olive oil, and 1 tbsp honey or agave syrup to the mango mix, then add a pinch of salt and a pinch of black pepper; stir, taste and adjust if needed. Chill the salsa in the fridge while you cook the fish so the flavors marry.

4. Heat a large skillet over medium-high heat until hot, add 1 to 2 tbsp olive oil for cooking and swirl to coat; oil should shimmer but not smoke.

5. Place the salmon in the skillet, skin-side down if it has skin, and don’t move them for 3 to 4 minutes so a nice crust forms (thicker fillets may need 4 to 5 minutes).

6. Flip the fillets, lower heat to medium, and cook another 2 to 4 minutes until the center reaches about 125 to 130 F for medium doneness or until the fish is opaque and flakes easily with a fork (you can cook to 145 F if you prefer fully done).

7. Remove salmon from the pan and let rest on a plate for 2 to 3 minutes so the juices redistribute, this keeps it moist.

8. Spoon generous amounts of the mango salsa over each fillet, sprinkle extra chopped cilantro if you like, and serve immediately with rice, salad or your favorite sides.

Equipment Needed

1. Paper towels
2. Cutting board (use separate ones for fruit and fish if possible)
3. Chefs knife
4. Medium mixing bowl
5. Citrus juicer or reamer
6. Large skillet nonstick or stainless
7. Spatula or fish spatula and a pair of tongs
8. Instant read thermometer
9. Measuring spoons and measuring cup plus a spoon for serving

FAQ

Delicious Salmon With Mango Salsa Recipe Substitutions and Variations

• Salmon fillets: swap with trout or arctic char for a similar rich taste, or use cod or halibut if you want a milder, flakier fish (may need a minute or two more cooking). For a veg option try firm tofu, press it and pan-sear 3-4 min per side.
• Mangoes: pineapple or ripe peaches work great, both give that sweet-tart punch; papaya is milder and softer so you might want a little extra lime.
• Jalapeño: use serrano for more heat, or poblano or a green bell pepper if you want less or no heat; pickled jalapeños add a tangy kick.
• Cilantro: swap with flat-leaf parsley for bright freshness, or use basil or mint for a different herby note; scallions (green onions) also work if you want something milder.

Pro Tips

– Pat the fillets super dry and let them sit at room temp for about 10 minutes before cooking, it helps them brown evenly and not steam. A light brush of oil on the fish instead of dumping oil in the pan first can stop sticking and give a nicer sear.

– For extra crispy skin, get the pan properly hot so the oil shimmers, then put the fish skin-side down and leave it alone until a crust forms. Use a thin spatula and press once gently for a few seconds if the edges curl, but don’t flip back and forth or you’ll lose the crust.

– Make the mango salsa with uniformly sized dice and taste as you go. If the mangos are extra juicy, drain off a little juice or cut back on lime so the salsa isn’t watery. Add the jalapeño bit by bit, you can always add more heat but you can’t take it away.

– Use an instant-read thermometer if you can, aim for about 125 to 130 F for moist, medium salmon since it will carry over cook a few degrees while resting. If your fillets are thick, finish in a 400 F oven for a few minutes so the outsides don’t overbrown before the center is done.