Salmon with Mango Salsa Recipe

Salmon with Mango Salsa is one of those dishes that feels like pure sunshine on a plate—flaky, buttery salmon is paired with a bright, refreshing salsa bursting with juicy mango, crisp veggies, a touch of heat, and loads of fresh herbs. Every bite blends savory, sweet, and spicy flavors so beautifully, you’ll find yourself craving it again and again.

Ingredients You’ll Need

The ingredient list for Salmon with Mango Salsa is short and sweet, but each element brings so much punch! Your salmon gets a smoky, caramelized crust, while the salsa explodes with juicy freshness and vibrant color—everything here works together to make the final dish unforgettable.

• Salmon Fillet (about 1.25 lb): Look for a single center-cut piece for even cooking, and wild-caught if possible for the best flavor.
• Olive Oil: Helps prevent sticking and adds richness to both the fish and the salsa.
• Smoked Paprika: This is the secret smoky note that deepens the salmon’s flavor.
• Kosher Salt & Black Pepper: Enhances every layer of seasoning—don’t skimp!
• Cayenne Pepper (optional): Adds a subtle background heat; feel free to adjust to your taste.
• Garlic Powder: Infuses a mellow aromatic kick into the rub.
• Honey: The sweetness helps caramelize the surface for a luscious glaze.
• Apple Cider Vinegar: Brightens the honey glaze and balances sweetness.
• Ripe Mangoes (or frozen): The star of your salsa! Go for juicy and fragrant mangoes for best results.
• Red Onion: Adds sharpness, crunch, and a pop of color to the salsa.
• Sweet Bell Pepper: Offers juicy crunch and another pop of color—red, yellow, or orange bell peppers all work beautifully.
• Jalapeno: Seeds removed for mild heat, or leave them in if you like it spicy. Dice small for even flavor.
• Lime: A big squeeze brightens up every bite of the salsa.
• Fresh Cilantro: Chopped loads of it! Its bright, herbaceous flavor isn’t optional here.
• Salt & Pepper (for salsa): Taste and tweak until the salsa sings.

Variations

Salmon with Mango Salsa is wonderfully customizable—I promise, you can totally make it your own. Think of the recipe as a template to riff on, whether you’re swapping out a salsa ingredient, adjusting the spice, or changing up how you cook the salmon to fit your mood or pantry.

• Use Pineapple or Peach: Swap out mango for fresh pineapple or ripe peach for an equally juicy, tropical salsa variation.
• Go Spice-Free: Omit the jalapeno and cayenne for a milder, family-friendly version.
• Try Grilled Salsa: Lightly grill the bell pepper and onion before chopping them into your salsa to add smoky depth.
• Oven-Baked Salmon: If grilling isn’t your thing, use the oven method (450°F) for super tender results—easy and just as tasty!

How to Make Salmon with Mango Salsa

Step 1: Prep the Grill or Oven

Start by preheating your grill to high (about 500-550°F), or, if you’re baking indoors, fire up your oven to 450°F. While things are heating, brush a large piece of heavy-duty foil with olive oil—this will keep the salmon from sticking and make cleanup a snap! Make sure the foil is big enough to fully wrap around the fish.

Step 2: Season the Salmon

In a bowl, mix together the smoked paprika, kosher salt, black pepper, cayenne (if using), and garlic powder. Now, generously rub this flavorful spice mix all over the salmon—both sides! Whisk the honey and apple cider vinegar together, then place your salmon on the prepared foil and pour that sweet, tangy glaze right over the top.

Step 3: Seal and Cook

Bring the long sides of the foil up and crimp together in the middle, then fold and seal the short ends so the packet is fully closed. Place the packet on the grill and cook for 9 minutes. When time’s up, carefully (steam alert!) open the foil to expose the salmon. Close the grill again and cook uncovered for another 2–4 minutes, just until the salmon flakes with a fork or reaches 130°F. Remove from heat, seal the foil loosely, and let it rest 5 minutes for juicy, tender perfection.

Step 4: Make the Mango Salsa

While the salmon cooks or rests, toss together your chopped mango, red onion, bell pepper, jalapeno, lime juice, cilantro, salt, and pepper in a bowl. Give it a taste and adjust seasoning—don’t be shy with the lime or cilantro! You can even make the salsa a few hours (or a day) ahead and refrigerate until serving time.

Step 5: Serve and Enjoy!

Cut or flake the salmon into portions, arrange on plates, and spoon generous amounts of that vibrant mango salsa on top. Every bite should get a perfect combo of savory salmon and juicy, zesty salsa—enjoy every summery mouthful!

How to Serve Salmon with Mango Salsa

Garnishes

Add a final sprinkle of fresh chopped cilantro or thin-sliced scallions for an extra burst of color and herbal brightness. A few wedges of lime look gorgeous and let each guest add a little extra zing at the table!

Side Dishes

Pair your Salmon with Mango Salsa with coconut rice, fluffy quinoa, or a crisp green salad. Roasted sweet potatoes, grilled asparagus, or even a pile of warm tortillas make fantastic, sunny sides that aren’t too heavy and really let the salmon shine.

Creative Ways to Present

Zest things up by serving the salmon and salsa in lettuce wraps for a light, hand-held meal, or top a vibrant grain bowl with fillets and a generous salsa scoop. For parties, flake the salmon, pile it onto platter toasts, and dollop with salsa—it’s eye-catching, colorful, and perfect for summer entertaining!

Make Ahead and Storage

Storing Leftovers

Leftover salmon and mango salsa will keep beautifully in separate airtight containers in the refrigerator for up to 2 days. For best texture, store the salsa separately so it remains vibrant and the salmon stays moist.

Freezing

You can freeze the cooked salmon for up to 2 months—just wrap tightly in foil and place in a freezer bag. The mango salsa, however, is best enjoyed fresh, as freezing will alter its bright, crisp texture and flavors.

Reheating

To reheat salmon gently, place it in a 300°F oven, covered loosely with foil, for about 8-10 minutes, just until it’s warmed through. Avoid microwaving the salsa—instead, serve it cold over the reheated salmon for a burst of contrast.

FAQs

Final Thoughts

If you’re craving something that’s equal parts vibrant, fresh, and satisfying, Salmon with Mango Salsa just might become a new favorite at your table. It’s easy to love, a joy to make, and destined to be shared—so grab some ripe mangoes, fire up your grill (or oven), and treat yourself and your loved ones to a truly unforgettable meal!

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