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Best Salmon with Mango Salsa: Bright, Bold & Easy

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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

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

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

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

Find it online: https://evryfoodie.com/salmon-with-mango-salsa/