Salmon With Mango Salsa Recipe

This recipe is the perfect blend of sweet, savory, and just a little spicy—everything you want in a simple yet show-stopping dish. The marinated salmon fillets are bursting with bold flavors, while the mango salsa adds a fresh and vibrant touch that takes the meal to the next level. Whether you’re firing up the grill or baking the salmon in the oven, this dish is as versatile as it is delicious. Plus, it’s an impressive meal that feels fancy but is totally doable on a busy weeknight!

this RECIPE

A tropical twist that brings back memories

The first time I made this dish, I was dreaming of a tropical getaway I hadn’t quite gotten to take. The citrusy lime, sweet mango, and creamy avocado had me reminiscing about beachside sunsets and vibrant flavors from vacations past. I remember how the bright aroma of cilantro filled my kitchen while the salmon sizzled on the grill. When I finally plated it, the colors alone—golden mangoes, ruby red bell pepper, and the perfectly charred salmon—made it feel like an instant mood boost. Every bite was a little celebration, and this dish has been a favorite ever since.

A little background: where sweet and savory meet

Pairing fruit with savory dishes isn’t new, but it’s such a timeless combination for a reason! Mango salsa, in particular, has roots in tropical and Latin cuisines, where the balance of sweetness and spice is celebrated. Over time, it’s become a popular topping for seafood, adding a layer of brightness to dishes like grilled fish tacos or shrimp skewers. This recipe keeps it simple but packs a punch by combining fresh mango with creamy avocado and a hint of heat from jalapeño. When paired with salmon—a fish that loves bold flavors—it’s a match made in culinary heaven.

Let’s talk ingredients: what makes this recipe shine

The salmon

Salmon is the star of this dish, and its buttery, rich flavor pairs beautifully with the tangy, citrusy marinade. If you can, go for wild-caught salmon for its firmer texture and vibrant color, but farmed salmon will also work well. Can’t find fresh fillets? Frozen salmon works like a charm—just make sure to thaw it in the fridge before marinating.

Mango

Mango brings the sweetness to the salsa, balancing the spice and acidity. Look for ripe mangoes that are slightly soft to the touch and smell fragrant at the stem. If mangoes aren’t in season, diced pineapple or even peaches can work as a fun substitute!

Avocado

Avocado adds a creamy, buttery texture that contrasts with the crunch of the bell pepper and the slight heat of the jalapeño. Make sure your avocado is ripe (but not mushy) so it holds its shape when diced. If avocados aren’t available, you can skip them, but they really make the salsa sing.

Tajin seasoning

This tangy, slightly spicy seasoning gives the salmon a unique kick. If you don’t have Tajin, a mix of chili powder and lime zest is a great alternative.

Fresh lime juice

Lime juice is the backbone of both the marinade and the salsa, tying everything together with its zesty freshness. Always use fresh limes for the best flavor—it’s worth it!

Jalapeño

This tiny pepper adds just the right amount of heat to the mango salsa. If you’re not into spice, you can leave it out or substitute with a mild chili like poblano.

Cilantro

Cilantro adds a bright, herbaceous note to the salsa. If you’re one of those people who can’t stand cilantro, fresh parsley is a great alternative.

Essential kitchen tools: what you’ll need

You don’t need much to make this dish shine, but here are a few tools that’ll make the process easier:

• Whisk: Perfect for mixing the marinade ingredients evenly. If you don’t have a whisk, a fork will do the trick.
• Large mixing bowl: You’ll need one for the marinade and another for the mango salsa. Glass or stainless steel bowls are best to prevent staining.
• Grill or oven: Either option works! If grilling, make sure to clean and oil the grates for smooth flipping. For baking, a parchment-lined baking sheet keeps cleanup easy.
• Chef’s knife: A sharp knife is essential for cutting through the mango, avocado, and other salsa ingredients cleanly.

Step-by-step: how to make the perfect salmon with mango salsa

1. Marinate the salmon

In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices. The marinade is your flavor powerhouse—it’s sweet, salty, and a little smoky. Add the salmon fillets and toss gently to coat. Cover with plastic wrap and let it marinate in the fridge for at least 20 minutes. (Pro tip: Don’t skip the marinating step—it’s where all the magic happens!)

2. Prep the mango salsa

While the salmon is marinating, chop your mango, avocado, bell pepper, red onion, cilantro, and jalapeño. Combine them in a bowl, squeeze in the fresh lime juice, and sprinkle with salt. Toss gently, taking care not to mash the avocado. Taste and adjust the lime juice or salt to your liking.

3. Cook the salmon

On the grill: Heat the grill to medium-high (around 400-450°F). Oil the grates to prevent sticking, then place the salmon skin-side-down. Grill for 7-9 minutes, flipping halfway through. Keep an eye on those grill marks—if they get too dark, flip the salmon back to the skin side to finish cooking.
In the oven: Preheat to 400°F. Line a baking sheet with parchment paper, arrange the salmon fillets, and bake for 12-15 minutes, or until the internal temperature reaches 135-140°F.

4. Serve it up!

Once the salmon is cooked to perfection, plate it alongside a generous scoop of mango salsa. For an extra treat, serve it with coconut rice or a light green salad.

Fun ways to customize this recipe

• Gluten-free version: Swap the soy sauce for tamari or coconut aminos.
• Vegan twist: Use the mango salsa as a topping for grilled tofu or portobello mushrooms.
• Low-carb option: Serve the salmon and salsa over cauliflower rice or zucchini noodles.
• Spicy kick: Add a pinch of cayenne to the salmon marinade or leave the jalapeño seeds in the salsa for extra heat.
• Seasonal swap: In the fall, substitute mango with roasted butternut squash cubes for a hearty twist.

Serving suggestions: let’s make it dinner-party ready

For a gorgeous presentation, layer the salmon fillets on a platter and top each with a generous spoonful of mango salsa. Garnish with fresh cilantro sprigs and lime wedges on the side. Pair this dish with coconut rice or steamed jasmine rice, and add a refreshing cucumber salad for balance. Want to keep it light? Serve it on a bed of mixed greens and let the salsa double as a salad dressing!

Drinks to pair with this tropical dish

For non-alcoholic options, you can’t go wrong with a sparkling limeade or a refreshing mango spritzer. I also love pairing this dish with an icy-cold coconut water, which complements the tropical vibe. For something warm, a lightly brewed jasmine green tea is surprisingly good at balancing the richness of the salmon.

Storage and reheating tips

If you have leftovers, store the salmon and salsa separately in airtight containers in the fridge. The salmon will keep for up to 3 days, and the salsa for about 2. Reheat the salmon gently in the oven at 300°F until warmed through, or in a skillet over low heat. The salsa is best served fresh but can be refreshed with a squeeze of lime if needed.

Adjusting for different serving sizes

This recipe is perfect for four, but if you’re cooking for two, simply halve the marinade and salsa ingredients. For a crowd, double everything and cook the salmon in batches. Keep in mind that grilling more fillets may take longer, so plan accordingly.

Ready to try this?

Whether it’s for a weeknight dinner or a weekend barbecue, this salmon with mango salsa is sure to impress. The combination of flavors is fresh, exciting, and oh-so-satisfying. Try it as written or customize it to make it your own—either way, it’s a winner!

Frequently asked questions

1. Can I use frozen salmon?
Yes! Just make sure to thaw it in the fridge overnight before marinating.

2. What can I use instead of mango?
Pineapple or peaches make great substitutes, depending on what’s in season.

3. Is there a way to make this dish spicier?
Definitely! Add extra jalapeño or a pinch of cayenne to the marinade for a spicier kick.

4. Can I bake the salmon if I don’t have a grill?
Of course! Just follow the baking instructions provided—it’s just as delicious.

5. How do I prevent the salmon from sticking to the grill?
Make sure your grill grates are clean and well-oiled, and don’t flip the salmon too early. Patience is key!

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