Name: Salmon with Mango Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 4 salmon fillets (about 6 oz each); 1 tablespoon olive oil; 1 teaspoon lime juice; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and black pepper, to taste; 1 ripe mango, peeled and diced; 1/4 cup red onion, finely chopped; 1/2 red bell pepper, diced; 1 small jalapeño, finely minced (optional); 1 tablespoon fresh cilantro, chopped; Juice of 1 lime; Salt to taste

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Juicy, flaky salmon fillets meet a vibrant, zesty mango salsa in this fresh and flavorful Salmon with Mango Salsa dish. Whether grilled or baked, this recipe is light, healthy, and bursting with the bold flavors of lime, cilantro, and ripe mango. It’s a go-to for warm-weather dinners, quick weeknight meals, or anytime I want something satisfying yet refreshing.

Salmon with Mango Salsa

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the salmon:

4 salmon fillets (about 6 oz each)

1 tablespoon olive oil

1 teaspoon lime juice

½ teaspoon garlic powder

½ teaspoon smoked paprika

Salt and black pepper, to taste

For the mango salsa:

1 ripe mango, peeled and diced

¼ cup red onion, finely chopped

½ red bell pepper, diced

1 small jalapeño, finely minced (optional)

1 tablespoon fresh cilantro, chopped

Juice of 1 lime

Salt to taste

Directions

Make the mango salsa: In a medium bowl, I mix together the diced mango, red onion, bell pepper, jalapeño (if using), cilantro, and lime juice. Then I season it with a pinch of salt and chill it in the fridge while I cook the salmon.

Preheat the grill or oven:

For grilling: I preheat the grill to medium-high heat.

For baking: I set the oven to 400°F (200°C) and line a baking sheet with parchment or foil.

Season the salmon: I pat each salmon fillet dry, then rub them with olive oil, lime juice, garlic powder, smoked paprika, salt, and pepper.

Cook the salmon:

Grill: I place the salmon skin-side down and grill for about 5–6 minutes per side, until the flesh is flaky and opaque.

Oven: I bake the salmon skin-side down for 12–15 minutes, until it flakes easily with a fork.

Serve: I top the hot salmon with the chilled mango salsa and add lime wedges on the side. Sometimes I serve it with rice or grilled veggies.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories per serving: 360 kcal

Variations

I like to swap out the mango for pineapple or peach when I want a twist on the salsa.

For more heat, I add a bit more jalapeño or a dash of hot sauce.

If I’m short on fresh herbs, I sometimes use parsley instead of cilantro for a different flavor.

When I want extra richness, I add a few slices of avocado on top before serving.

I’ve also tried this recipe with trout or mahi-mahi and it turns out just as delicious.

Storage/Reheating

I store any leftover salmon in an airtight container in the fridge for up to 2 days. The mango salsa keeps best separately and fresh for 1–2 days.
To reheat the salmon, I use a low oven (around 275°F/135°C) for 10–12 minutes to keep it moist, or gently warm it in a skillet. I avoid microwaving the salsa—it’s best served cold or at room temp.

FAQs

How do I know when the salmon is fully cooked?

I check if the salmon flakes easily with a fork and looks opaque throughout. Internal temperature should be 145°F (63°C) at the thickest part.

Can I make the mango salsa ahead of time?

Yes, I often prep it a few hours in advance and keep it in the fridge. It helps the flavors meld together nicely.

Can I use frozen salmon fillets?

Absolutely. I thaw them fully in the fridge overnight, then pat them dry before seasoning and cooking.

Is this recipe suitable for meal prep?

Yes, I like to make a batch for lunches. I keep the salmon and salsa separate until ready to serve for best texture and flavor.

What sides go well with salmon and mango salsa?

I usually pair it with jasmine rice, quinoa, grilled vegetables, or even a light green salad.

Conclusion

This salmon with mango salsa recipe is one I come back to again and again. It’s fresh, nourishing, and incredibly easy to put together whether I’m grilling outdoors or using the oven. The mix of sweet, savory, and citrusy flavors makes it something I crave when I want a meal that’s both healthy and delicious.

Recipe:

Salmon with Mango Salsa

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Juicy, flaky salmon fillets are paired with a vibrant mango salsa for a light, healthy dish that's perfect for any season. With bright citrus, fresh herbs, and a hint of heat, this easy recipe is as refreshing as it is satisfying.

Instructions

In a medium bowl, combine mango, red onion, red bell pepper, jalapeño (if using), cilantro, and lime juice. Add salt to taste and refrigerate while preparing the salmon.
Preheat the grill to medium-high heat or preheat the oven to 400°F (200°C) and line a baking sheet with parchment or foil.
Pat salmon fillets dry. Rub each with olive oil, lime juice, garlic powder, smoked paprika, salt, and black pepper.
For grilling: Place salmon skin-side down on the grill and cook for 5–6 minutes per side, until flaky and opaque. For baking: Bake salmon skin-side down for 12–15 minutes until it flakes easily with a fork.
Remove salmon from heat and top with chilled mango salsa. Serve with lime wedges and optional sides like rice or vegetables.