Salmon with Mango Salsa

This salmon with mango salsa is a punchy blend of sweet and spicy that always brightens up a weeknight. Juicy mango and creamy avocado bring freshness while the salmon picks up smoky grill marks and stays perfectly tender inside. If you are searching for a flavorful and healthy meal that comes together fast this recipe totally delivers.

I first tried this when looking for a light but filling summer dinner and now it is a favorite for busy evenings where we want something special without fuss.

Ingredients

• Salmon filets: Choose wild caught for best flavor and texture
• Soy sauce or coconut aminos: Gives savory depth
• Maple syrup or brown sugar: Brings a hint of sweetness
• Olive oil: For moisture and easy grilling
• Lime juice: Fresh is best for tangy brightness
• Crushed garlic or garlic powder: Builds a bold flavor base
• Kosher salt: For seasoning throughout
• Tajin or red chili flakes plus lime zest: For zesty heat
• Paprika and chili powder: For color and warmth
• Avocado: Ripe and creamy balances the salsa
• Mango: Sweet and juicy adds tropical flair
• Red bell pepper: For crunch and brightness
• Cilantro: Fresh and chopped lifts all the flavors
• Jalapeno: Seeded and minced for a gentle kick
• Red onion: Diced for sharpness that pops in the salsa

Step-by-Step Instructions

Marinate the Salmon:

In a large mixing bowl combine the soy sauce olive oil maple syrup lime juice garlic salt Tajin paprika and chili powder. Whisk together until the marinade is smooth and fragrant. Add salmon filets making sure each one is fully coated then cover and refrigerate for at least twenty minutes to let the flavors soak in. Do not marinate longer than twenty-four hours

Prepare the Mango Salsa:

While the salmon is marinating dice the avocado mango red bell pepper cilantro jalapeno and red onion. Place in a medium bowl. Drizzle with lime juice and sprinkle with salt then gently toss to combine. Taste and add more lime or salt if needed to make the flavors sing

Preheat and Clean the Grill or Oven:

If grilling clean the grill grates well and oil them lightly using a kitchen towel. Preheat the grill to medium high heat which is about four hundred to four hundred fifty degrees. For the oven line a baking sheet with parchment and preheat to four hundred degrees

Grill or Bake the Salmon:

Remove salmon from marinade let excess drip off. Place filets skin side down on hot grill or arrange evenly on the prepared baking sheet. Grill for seven to nine minutes flipping halfway so both sides get those delicious grill marks. In the oven bake for twelve to fifteen minutes. The salmon is done when it flakes easily and reaches one hundred thirty five to one hundred forty degrees internal temperature. It will continue to rise as it rests

Serve with Salsa:

Let the fish rest for a couple minutes before plating. Top each filet with a generous scoop of the fresh mango salsa. Serve right away with coconut rice or your favorite side

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My absolute favorite part is spooning the spicy sweet mango salsa across the salmon soon as it comes off the grill. It reminds me of a summer in my childhood when we ate dinner outside almost every night and fought over the last spoonful of salsa

Storage Tips

Keep leftover salmon and salsa in separate airtight containers in the refrigerator. The fish will keep well for up to two days. The salsa is best fresh but can be stored for a day though the avocado may begin to brown. If reheating salmon do so gently so it stays tender

Ingredient Substitutions

No Tajin on hand Use a mix of chili flakes and freshly grated lime zest for that spicy tangy kick. For a dairy free side coconut rice really complements the flavors but plain steamed rice or even quinoa make fine alternatives. Swap cilantro for parsley if preferred

Serving Suggestions

Pair this entrée with coconut rice or quinoa and a crisp green salad for a complete meal. Grilled corn or black beans are also excellent sides. For a simple twist tuck the salmon and salsa into tortillas and enjoy as tacos

Cultural Context

Combining fruit with fish is common in many coastal cuisines where freshness reigns. Mango salsa with salmon channels tropical influences and makes the most of summer produce. This particular combo balances heat sweet and acid to highlight quality salmon

Frequently Asked Questions

→ How do I keep the salmon from sticking to the grill?

To prevent sticking, ensure your grill grates are clean and coat them with oil using a paper towel before placing the salmon skin-side-down. Proper oiling helps create a non-stick surface.

→ Can I make mango salsa ahead of time?

Yes, you can make the mango salsa a few hours in advance. However, add the avocado right before serving to avoid it becoming too mushy or browning.

→ What can I substitute for Tajin seasoning?

If you don’t have Tajin, replace it with a pinch of red chili flakes and 1 teaspoon of lime zest. You can also omit it completely, and the dish will still taste great.

→ How do I know when the salmon is fully cooked?

Use a meat thermometer to check the internal temperature. Salmon is cooked when it reaches 135-140°F and continues to rise to 145°F while resting.

→ Can this dish be baked instead of grilled?

Yes! To bake, preheat the oven to 400°F, place the marinated salmon on a parchment-lined baking sheet, and bake for 12-15 minutes until the internal temperature is 135-140°F.

→ What other side dishes pair well with this dish?

This dish pairs wonderfully with coconut rice, quinoa, or a light green salad. Roasted vegetables are also a great option for added texture and flavor.