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I’m obsessed with salmon, and this Mango Salsa Salmon might be my new favorite! It’s quick, flavorful, and my kids will actually eat it! The fresh salsa is so good!
Dinner Just Got a Glow-Up
- The Mango Salsa is TO DIE FOR: The sweet and spicy mango salsa is so beautiful, and it turns simple salmon into something you could get on a tropical vacation!
- Quick and Healthy: It’s ready in less than 30 minutes, but tastes like a restaurant special.
- Light & Bright Flavor: The sweet, citrusy mango brightens up the rich, flaky salmon in the best way.
Mango Salsa Salmon Ingredients
- Salmon: I usually buy the large, single salmon fillet from Costco — it’s cheaper than pre-cut portions and gives me 6–8 servings to use for different salmon meals all week.
- Mangos: Make sure your mangos are ripe and sweet. They should give slightly when pressed and smell fruity at the stem. Buy your mangos a few days ahead if needed.
How to Make Mango Salsa Salmon
There’s just something magical about seafood paired with fruit salsa. I based this off my 5-minute mango salsa recipe, and pairing it with salmon takes things to a whole new level.
- Mix the Spice Blend: In a small bowl, mix the brown sugar, salt, pepper, garlic powder, and paprika.
- Make the Salsa: In a large bowl, add the diced ripe mango, red onion, red bell pepper, jalapeño, fresh lime juice, fresh chopped cilantro, and salt and pepper to taste and mix well.
- Prep Salmon to Cook: Brush the salmon filets with the lime juice and rub with the seasoning mixture.
- Pan Sear: Heat olive oil in a skillet over medium-low heat. Add the prepared salmon to the skillet skin side down. Cook for 5 minutes, then gently flip it over and cook for another 5 minutes. Cook until the internal temperature reaches 145 degrees Fahrenheit and it flakes easily with a fork. Remove the cooked salmon from the skillet, then top it with the mango salsa and serve over rice.
Grilling Instructions
If you’d like to grill the salmon, prepare it as the recipe suggests. Make a foil boat for each salmon filet. Preheat the grill to 450ºF and grill the fish for 10-12 minutes until it is opaque. Use a meat thermometer to know when it reaches a temperature of 140-145ºF.
How to Store Leftovers
- In the Refrigerator: Store leftover mango salsa salmon in an airtight container in the fridge for up to 3 days.
- To Freeze: I don’t recommend freezing this recipe; it’s best enjoyed fresh or refrigerated.
More Delicious Ways to Enjoy Salmon
Salmon is hands down my favorite fish to eat, and the best part is how versatile it is! If you love it as much as I do, be sure to check out all of my salmon recipes!
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In a small bowl, mix the 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika.
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In a large bowl, add 1 large diced ripe mango, ¼ cup diced red onion, 1 diced red bell pepper, 1 seeded and diced jalapeño, 2 tablespoons lime juice, 1 tablespoon fresh chopped cilantro, and salt and pepper to taste Stir to combine.
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Brush the 4 salmon filets with the 1 tablespoon lime juice and rub with the prepared seasoning mixture.
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Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the prepared salmon to the skillet skin side down. Cook for 5 minutes, then gently flip it over and cook for another 5 minutes. Cook until the internal temperature reaches 145 degrees Fahrenheit and it flakes easily with a fork.
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Remove the cooked salmon from the skillet and serve with the mango salsa spooned on top!
Calories: 334kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 94mgSodium: 660mgPotassium: 1041mgFiber: 2gSugar: 12gVitamin A: 1736IUVitamin C: 65mgCalcium: 39mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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