Name: Salmon With Mango Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 2 tbsp soy sauce or coconut aminos.; 1 tbsp maple syrup or brown sugar.; 2 tbsp olive oil.; 2 tbsp lime juice (about 1 lime).; 2 cloves crushed garlic (or 1 tsp garlic powder).; 1/2 tsp kosher salt.; 2 tsp Tajin.; 1 tsp paprika.; 1 tsp chili powder.; 4 salmon filets (4-6 oz each).; 1 large ripe avocado, diced.; 1 large mango, diced.; 1/2 red bell pepper, diced small.; 2 tbsp finely chopped cilantro.; 1/2 jalapeño, seeded and minced.; 1/4 cup finely diced red onion.; 2 tbsp fresh lime juice (about 1 lime).; 1/2 tsp kosher salt (plus more to taste).

This Salmon With Mango Salsa recipe is the perfect combination of savory and tropical flavors. The tender, baked salmon is marinated in a blend of soy sauce, lime juice, and spices, giving it a rich and flavorful taste. Topped with a fresh mango salsa made with diced avocado, red bell pepper, and lime juice, this dish is not only healthy but also packed with vibrant colors and textures. Ideal for a light dinner, it’s a crowd-pleaser that brings a refreshing twist to your usual salmon meal.

This Salmon With Mango Salsa is a refreshing and flavorful dish perfect for any meal. With baked salmon as the centerpiece and a tropical salsa to brighten it up, it’s both light and satisfying. Let’s take a look at the ingredients you'll need to create this dish.

INGREDIENTS

Soy sauce or coconut aminos: 2 tablespoons to enhance the umami flavor of the marinade.
Maple syrup or brown sugar: 1 tablespoon to balance out the savory ingredients with a hint of sweetness.
Olive oil: 2 tablespoons to keep the salmon moist while baking.
Lime juice: 2 tablespoons (about 1 lime) to add a fresh, tangy twist to the dish.
Garlic: 2 crushed cloves (or 1 teaspoon garlic powder) to infuse the marinade with bold flavor.
Kosher salt: 1/2 teaspoon to season the salmon and salsa.
Tajin: 2 teaspoons to add a subtle kick of chili and lime.
Paprika: 1 teaspoon to give the marinade a smoky depth.
Chili powder: 1 teaspoon to bring a gentle heat to the salmon.
Salmon filets: 4 filets (4-6 oz each) for the main protein of the dish.
Avocado: 1 large, ripe avocado, diced, to bring a creamy texture to the salsa.
Mango: 1 large, ripe mango, diced, to add sweetness to the salsa.
Red bell pepper: 1/2 bell pepper, diced small, for a crunchy and colorful addition to the salsa.
Cilantro: 2 tablespoons finely chopped for fresh, herbal notes in the salsa.
Jalapeño: 1/2 jalapeño, seeded and minced, to give the salsa a mild kick.
Red onion: 1/4 cup finely diced for sharpness and texture in the salsa.
Lime juice: 2 tablespoons (about 1 lime) to tie all the flavors together in the salsa.
Kosher salt: 1/2 teaspoon (plus more to taste) to balance the flavors of the salsa.

INSTRUCTIONS

Step 1:: In a medium bowl, whisk together the soy sauce (or coconut aminos), maple syrup, olive oil, lime juice, garlic, kosher salt, Tajin, paprika, and chili powder. This will form the flavorful marinade for the salmon.
Step 2:: Coat the salmon filets evenly with the marinade. Let the salmon sit in the marinade for at least 15 minutes to absorb all the flavors.
Step 3:: Preheat your oven to 375°F (190°C) while the salmon is marinating. Line a baking tray with parchment paper or lightly oil it to prevent sticking.
Step 4:: Place the marinated salmon filets on the prepared baking tray. Bake for 12-15 minutes, depending on the thickness of your salmon, until fully cooked. The salmon should be flaky and reach an internal temperature of 145°F (63°C).
Step 5:: While the salmon is baking, prepare the mango salsa. In a separate bowl, combine the diced avocado, mango, red bell pepper, cilantro, jalapeño, red onion, lime juice, and kosher salt. Gently mix until everything is evenly combined.
Step 6:: Once the salmon is done baking, remove it from the oven and let it rest for a minute or two. This will allow the juices to redistribute and keep the fish moist.
Step 7:: Place each salmon filet on a serving plate and generously top with the fresh mango salsa. Serve immediately for the best flavor and texture.

Serving and Storage Tips

Serve the dish immediately after baking for the best flavor, with the salsa freshly prepared and on top of the warm salmon.
This dish pairs well with a side of rice or quinoa, or even a fresh green salad to keep the meal light and healthy.
For leftovers, store the salmon and salsa separately in airtight containers in the fridge. The salmon can last up to 2 days, while the salsa is best eaten within 1 day due to the avocado.
To reheat the salmon, warm it in the oven at 350°F (175°C) for about 10 minutes. Avoid reheating the salsa—serve it fresh!

Helpful Notes

If you prefer, you can grill the salmon instead of baking it. This will add a nice smoky flavor to the dish.
Swap the mango for pineapple or peach to create a different twist on the tropical salsa.
If you like more heat, add an extra jalapeño or keep the seeds in for a spicier salsa.

Tips from well-known chefs

Chef Gordon Ramsay advises that salmon should always be cooked skin-side down first to help keep the fish moist and to get a crisp skin.
Chef Jamie Oliver suggests using fresh herbs like cilantro or parsley to brighten up any salsa.
Chef Ina Garten recommends using a good quality extra virgin olive oil in salsas to enhance the fresh flavors.