Best Salmon with Mango Salsa: Bright, Bold & Easy

Tropical Getaway on a Plate

If you’ve never had salmon with mango salsa, you’re in for a wildly flavorful surprise. This dish is sunshine on a plate, flaky, seasoned salmon topped with a juicy salsa that balances sweet mango, creamy avocado, lime, and just the right hint of heat. It’s fresh, bright, and a little unexpected… in the best way.

I started making this for casual dinners when I wanted something light but still impressive. Then it somehow became my go-to for everything, weeknights, summer parties, even the occasional “I need to feel like I’m on vacation” dinner. The best part? It looks fancy, but comes together in 30 minutes flat. No tropical airfare required.

Why You’ll Love This Salmon with Mango Salsa

The first time I served this dish at a summer dinner party, my friend Sarah, who claimed she “didn’t like fish” – asked for seconds and then requested the recipe! There’s something magical about the combination of smoky, spiced salmon and the cooling, tropical salsa that converts even the most hesitant seafood eaters.

• Quick and effortless: From start to finish in just 30 minutes, perfect for busy weeknights when you want something special without the fuss
• Nutrient powerhouse: Packed with heart-healthy omega-3s from the salmon and vitamins from the colorful salsa ingredients
• Versatile cooking methods: Equally delicious whether you grill, bake, or pan-sear the salmon
• Make-ahead friendly: Prepare the salsa earlier in the day for even faster dinner assembly
• Naturally gluten-free: A beautiful meal that accommodates dietary needs without compromise
• Impressive presentation: Vibrant colors and textures make for a stunning plate that looks like it came from a high-end restaurant

KEY INGREDIENTS BREAKDOWN

Salmon fillets: Choose wild-caught salmon when possible for the best flavor and nutritional profile. The rich, fatty nature of salmon stands up beautifully to bold flavors and high-heat cooking methods, resulting in moist, flaky fish every time.

Tajin seasoning: This Mexican seasoning blend adds a tangy, slightly spicy element that’s more complex than using just chili powder alone. If you can’t find it, a combination of chili powder, lime zest, and salt makes a decent substitute.

Maple syrup: The natural sweetness balances the savory soy sauce and spices in the marinade. It also helps create those beautiful caramelized edges when cooking the salmon. Real maple syrup provides the best flavor, but brown sugar works in a pinch.

Mango: The star of the salsa! Look for mangoes that yield slightly to gentle pressure and have a sweet, tropical fragrance at the stem end. A ripe mango will transform your salsa from good to extraordinary.

Avocado: Adds a creamy, buttery element that balances the acidity and sweetness in the salsa. Choose avocados that feel slightly soft when gently squeezed for perfect texture.

Jalapeño: Provides a fresh kick that brightens the entire dish. Removing the seeds and membranes controls the heat level, so adjust according to your preference.

VARIATIONS + SUBSTITUTIONS

Make it dairy-free and gluten-free: This recipe is naturally dairy-free! Just ensure you use coconut aminos instead of soy sauce to make it gluten-free as well.

Protein swaps: While salmon is ideal, this marinade and salsa pair beautifully with other fish like mahi-mahi or halibut. For a non-seafood option, try it with chicken breasts or thighs.

Fruit variations: No ripe mango? Try pineapple, peaches, or nectarines in the summer for an equally delicious twist.

Heat level adjustments: Customize the spice level by adding more jalapeño with seeds for extra heat or omitting it entirely for a milder version that’s kid-friendly.

Herb substitutions: Not a cilantro fan? Fresh mint or basil make excellent alternatives that complement the tropical flavors beautifully.

STEP BY STEP SUMMARY INSTRUCTIONS

Marinate the Salmon

Start by whisking together the marinade ingredients, this flavor-packed mixture of soy sauce, maple syrup, olive oil, lime juice, and spices will infuse the salmon with incredible taste. Don’t marinate longer than overnight, as the acid in the lime juice can begin to “cook” the fish if left too long.

Prepare the Mango Salsa

While the salmon marinates, chop all your salsa ingredients. The key to perfect salsa is uniform, small dice, aim for pieces about 1/4 inch in size for the best texture and flavor distribution. Add the lime juice and salt last, then gently toss to avoid mashing the avocado.

Cook the Salmon

Whether you choose to grill or bake, the most important tip is not to overcook your salmon. It continues cooking once removed from heat, so take it off when it reaches 135-140°F. The center should be just slightly translucent and will finish cooking as it rests. Watch carefully during grilling, as the sugar in the marinade can cause flare-ups or burning.

Serve and Enjoy

Let the salmon rest for about 3 minutes before topping with the mango salsa. This brief rest allows the juices to redistribute, resulting in more tender, moist fish.

A FEW HELPFUL TIPS

• Don’t skip the marinating time: Even 20 minutes makes a huge difference in flavor development.
• Keep the skin on during cooking: It helps hold the salmon together and prevents the bottom from drying out. You can easily remove it before serving if desired.
• Use a fish spatula for grilling: Its thin edge makes flipping the delicate salmon much easier without breaking the fillets.
• Check for pin bones: Before cooking, run your fingers along the salmon to feel for any remaining pin bones, which can be removed with tweezers.
• Room temperature salmon cooks more evenly: Take the salmon out of the refrigerator about 15-20 minutes before cooking for more even results.

THE PERFECT MANGO SALSA TEXTURE

One element that many recipes overlook is achieving the ideal texture for your mango salsa. The magic happens when everything is cut to a similar size, about 1/4 inch dice is perfect. This ensures you get a little bit of everything in each bite without any one ingredient overwhelming the others.

For the mango, look for one that’s ripe but still firm enough to hold its shape when diced. If your mango is too soft, it will turn mushy in the salsa. A perfectly ripe mango should smell fragrant at the stem end and yield slightly to gentle pressure, similar to a ripe avocado.

HOW TO PICK THE BEST SALMON

The quality of your salmon dramatically impacts this dish. Here’s what to look for when shopping:

• Appearance: Fresh salmon should have a vibrant color (ranging from deep orange-red to pink depending on the variety), moist-looking flesh, and no brown spots or discoloration.
• Smell: Fresh fish should smell clean and oceanic, never “fishy.”
• Source: Wild-caught salmon typically has better flavor and nutritional content than farmed, but high-quality farmed salmon can be an excellent sustainable choice.
• Thickness: Try to select fillets of even thickness to ensure they cook at the same rate.

SERVING SUGGESTIONS + PAIRINGS

This salmon with mango salsa pairs beautifully with:

Coconut rice: The subtle sweetness complements both the salmon and salsa perfectly. Simply replace half the cooking water with coconut milk for an easy upgrade to plain rice.

Grilled asparagus or zucchini: The slight char from grilling echoes the flavors in the salmon and adds another textural element to the meal.

Warm tortillas: For a fusion approach, serve with warm corn tortillas and make fish tacos with the salmon and mango salsa.

Beverage pairings: A crisp Sauvignon Blanc or Pinot Grigio enhances the tropical notes in this dish. For non-alcoholic options, sparkling water with a splash of pineapple juice and lime makes a refreshing complement.

STORAGE, REHEATING, AND FREEZING TIPS

Salmon storage: Refrigerate leftover cooked salmon in an airtight container for up to 2 days. The flavor remains best on day one, so try to enjoy it soon after cooking.

Salsa storage: Store leftover mango salsa separately from the salmon in an airtight container for up to 24 hours. The avocado may brown slightly, but a squeeze of extra lime juice helps prevent this.

Reheating salmon: Gently warm in a 275°F oven just until heated through (about 10 minutes) to prevent drying it out. Microwaving tends to give fish a strong smell and rubbery texture, so it’s best avoided.

Freezing: The cooked salmon can be frozen for up to 1 month, though the texture will be softer when thawed. The mango salsa does not freeze well and is best made fresh.

FAQ

Can I make this recipe without a grill?

Absolutely! The baking method detailed in the recipe works beautifully, or you can pan-sear the salmon in a hot skillet for about 4 minutes per side for a nice crust.

How do I know when my salmon is done cooking?

Salmon is done when it reaches an internal temperature of 145°F, but I recommend removing it from heat at 135-140°F as it will continue cooking. The flesh should flake easily with a fork but still maintain a slightly translucent center.

Can I prepare the salsa in advance?

Yes, but with one modification: add the avocado just before serving to prevent browning. The rest of the salsa components can be combined up to 8 hours ahead and stored in the refrigerator.

Is there a good substitute for cilantro if I don’t like it?

Fresh mint or basil make excellent substitutes that complement the tropical flavors beautifully. You could also simply omit it if you prefer.

Enjoying This Salmon with Mango Salsa

Every time I make this salmon with mango salsa, I’m reminded how simple ingredients can come together to create something that feels downright celebratory. The colors are bold, the flavors even bolder, and the whole dish just feels… joyful. It’s my favorite kind of cooking, fresh, unfussy, and surprisingly impressive for how little effort it takes. Whether you’re making it for guests or just want to brighten up a Wednesday night, this one’s a keeper. Don’t be surprised if it becomes your summer go-to too.

Best Salmon with Mango Salsa: Bright, Bold & Easy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

If you’ve never had salmon with mango salsa, you’re in for a wildly flavorful surprise. This dish is sunshine on a plate, flaky, seasoned salmon topped with a juicy salsa that balances sweet mango, creamy avocado, lime, and just the right hint of heat. It’s fresh, bright, and a little unexpected… in the best way.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

SALMON

2 tablespoons soy sauce or coconut aminos

1 tablespoon maple syrup or brown sugar

2 tablespoons olive oil

2 Tablespoons lime juice about 1 lime

2 cloves crushed garlic (or 1 teaspoon garlic powder)

1/2 teaspoon kosher salt

2 teaspoons Tajin

1 teaspoon paprika

1 teaspoon chili powder

4 4-6-ounce salmon filets

MANGO SALSA

1 large ripe avocado pitted and diced

1 large mango diced

1/2 red bell pepper diced small

2 Tablespoons finely chopped cilantro

1/2 jalapeño seeded and minced

1/4 cup finely diced red onion

2 Tablespoons fresh lime juice about 1 lime

1/2 teaspoon kosher salt plus more to taste

Cook Mode Prevent your screen from going dark

Instructions

1. In a large mixing bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and all the spices until well combined. Nestle the salmon filets into the marinade and turn gently to coat. Cover the bowl with plastic wrap and pop it in the fridge to marinate for at least 20 minutes, or overnight if you’re planning ahead (just keep it under 24 hours for best texture).
2. If you’re planning to serve this with coconut rice, now’s a great time to get that started while the salmon soaks up all that flavor.
3. While the salmon marinates, dice the avocado, mango, bell pepper, jalapeño, red onion, and chop the cilantro. Add it all to a medium bowl, squeeze fresh lime juice over the top, and sprinkle with a pinch of salt. Toss everything together and give it a taste, add more lime or salt until it sings. Set aside.
4. When you’re ready to grill, start by cleaning the grates and brushing them with an oiled paper towel to help prevent sticking. Preheat your grill to medium-high heat (about 400–450°F). Give it a quick brush of oil again, just to be sure.
5. Take the salmon out of the marinade and gently shake off any excess, too much leftover marinade can cause flare-ups. Discard the used marinade.
6. Place the salmon on the hot grill, skin-side down, and cook for 7 to 9 minutes total, flipping once halfway through. If you notice the grill marks darkening too quickly before the center is done, flip the salmon back to the skin-side to finish cooking more gently. For perfect results, use a meat thermometer, pull the salmon off the grill when it reaches 135–140°F. It’ll continue to cook slightly as it rests and hit that ideal 145°F internal temp for a tender, medium-rare finish.
7. Serve the salmon hot with your freshly made mango salsa and coconut rice if using. It’s vibrant, fresh, and tastes like summer on a plate.

Equipment

Blackstone 28” Griddle with Integrated Protective Hood and Counter Height Side Shelves

Buy Now →

Measuring Cups & Spoons Set

Buy Now →

Mixing Bowls

Buy Now →

Notes

TO BAKE THE SALMON VERSUS GRILLING

Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup. Remove the salmon from the marinade, letting any excess drip off, and discard the leftover marinade. Arrange the fillets evenly on the prepared baking sheet. Bake for 12 to 15 minutes, or until the salmon is just cooked through and the internal temperature reaches 135–140°F. The edges should be golden, the center tender, and it’ll finish cooking gently as it rests.

 

NOTES AND TIPS

• If you don’t have Tajín on hand, don’t stress, no need to make a special trip just for this recipe. You can swap it out with a pinch of red chili flakes and a teaspoon of fresh lime zest, or simply leave it out altogether. Either way, the dish will still be delicious.
• The cook times here are based on salmon fillets that weigh about 4 to 6 ounces each. Whenever possible, we prefer wild-caught Alaskan salmon for the best flavor and texture.
• For baked salmon with mango salsa, preheat your oven to 400°F and line a baking sheet with parchment paper. Remove the salmon from the marinade, discard any leftover liquid, arrange the fillets on the sheet, and bake for 12 to 15 minutes, or until the internal temperature reaches 135–140°F.
• If you prefer blackened salmon, skip the marinade and follow the blackened salmon recipe instructions instead.

• Author: Jennifer West
• Prep Time: 22 minutes
• Cook Time: 8 minutes
• Category: Main Dish
• Method: Grill
• Cuisine: American

Jennifer West Senior Recipe Editor

As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.

See Full Bio