Description
Sweet and smoky BBQ salmon fillets topped with a fresh, zesty mango avocado salsa. This colorful and healthy dish is quick to make, perfect for weeknight dinners or summer gatherings.
Ingredients
4 salmon fillets (6 oz each)
1/2 cup BBQ sauce
1 tablespoon olive oil
Salt and pepper to taste
1 ripe mango, diced
1 ripe avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Pat the salmon fillets dry, rub with olive oil, and season with salt and pepper.
- Place salmon skin-side down on the prepared baking sheet and brush generously with BBQ sauce.
- Bake for 12–15 minutes or until salmon flakes easily with a fork. For a caramelized top, broil for an additional 2–3 minutes.
- While salmon cooks, prepare the salsa: in a bowl, combine diced mango, avocado, red onion, cilantro, lime juice, and salt. Gently toss to mix.
- Serve salmon hot, topped with a generous spoonful of mango avocado salsa.
Notes
Swap mango with pineapple for a different tropical flavor.
Add finely chopped jalapeño to the salsa for a spicy twist.
Grill the salmon over medium heat for 4–5 minutes per side instead of baking.
Use honey BBQ sauce for a sweeter glaze.
For a lower-carb version, skip the BBQ sauce and use smoked paprika and garlic instead.
Store leftover salmon and salsa separately in airtight containers in the fridge for up to 3 days.
Reheat salmon in the oven at 300°F (150°C) for about 10 minutes; avoid microwaving.
Salsa is best fresh, but can be stored for one day if avocado is coated in lime juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with salsa
- Calories: 360
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
