Salmon with Mango Salsa

This vibrant salmon with mango salsa recipe brings together flaky baked salmon and a punchy salsa packed with sweet mango, creamy avocado, and a touch of chili. The marinade infuses the fish with layers of flavor, while the fresh salsa brightens every bite. It is light yet satisfying and perfect for impressing friends or giving your regular weeknight dinner a sunny upgrade.

The first time I made this for a summer get-together, it disappeared even before I sat down. Now my family asks for it every time the weather turns warm enough to open the windows.

Ingredients

• Soy sauce or coconut aminos: adds umami and depth to the marinade choose low sodium for a lighter touch
• Maple syrup or brown sugar: brings out caramel notes try to use pure syrup or dark brown sugar for best results
• Olive oil: helps keep salmon moist opt for extra virgin for richer flavor
• Lime juice: brightens both marinade and salsa fresh squeezed is best
• Garlic: fresh cloves or powder deliver punch and aroma look for firm bulbs without green shoots
• Kosher salt: crucial for seasoning use flaky or fine to taste
• Tajin: a chili lime blend wakes up the fish and salsa go for a fresh jar to avoid clumping
• Paprika: offers gentle smokiness choose Spanish smoked for complexity
• Chili powder: boosts warmth and earthiness pick one with a short ingredient list
• Salmon filets: the main event choose vibrant fresh filets with no off scent
• Avocado: brings creamy texture choose ripe with slight give but not mushy
• Mango: sweetens the salsa choose fruit that gives slightly to the touch with a strong mango scent
• Red bell pepper: adds crunch and color look for glossy skins with no wrinkles
• Cilantro: brightens the salsa pick bunches with crisp leaves
• Jalapeño: delivers subtle heat pick firm unblemished peppers
• Red onion: adds zing and sharpness choose small and heavy for freshness
• Extra lime juice: ties everything together in the salsa
• Kosher salt: balances salsa flavors add slowly and taste as you go

Step-by-Step Instructions

Make the Marinade:

In a medium bowl vigorously whisk together soy sauce maple syrup olive oil lime juice crushed garlic kosher salt Tajin paprika and chili powder until fully emulsified and aromatic. Take a moment to smell the blend ensuring all flavors come together.

Marinate the Salmon:

Pat your salmon filets dry and place them in a wide shallow dish. Pour marinade over every filet spreading to fully coat all surfaces. Let the salmon absorb flavors for at least fifteen minutes and up to an hour chilled if time allows. Turn the filets once to ensure even coverage.

Prep the Oven and Tray:

Preheat your oven to three hundred seventy five degrees Fahrenheit position rack in the center. Line a rimmed tray with parchment or brush with a thin layer of oil. This prevents sticking and makes cleanup easy.

Bake the Salmon:

Arrange marinated filets evenly on your tray leaving space between each. Spoon a bit of excess marinade on top for extra flavor. Bake twelve to fifteen minutes until flaky throughout and reaching one hundred forty five degrees internal temperature. Avoid overcooking for moist results.

Mix the Mango Salsa:

While salmon bakes dice avocado mango bell pepper jalapeño and onion as evenly as possible for great texture. In a clean bowl combine diced ingredients with chopped cilantro extra lime juice and a pinch of kosher salt. Gently fold with a soft spatula so avocado stays chunky.

Rest and Serve:

Remove salmon from oven and let filets rest two minutes before plating. Serve each filet topped generously with the vibrant mango salsa. Enjoy immediately while warm and juicy.

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The ripe mango in this salsa always draws compliments for its burst of sweetness and tropical aroma. My kids especially love scooping up the last bits with tortilla chips right from the bowl.

Storage Tips

If you have leftovers cool salmon completely before storing in airtight containers. Keep salsa and fish separate for best texture in the fridge. Enjoy salmon within two days and try to use salsa within twenty four hours since avocado can brown and soften.

Ingredient Substitutions

Easily swap mango for pineapple or even peach if you are out. Coconut aminos work in place of soy for a gluten free twist. No Tajin at home blend chili powder lime zest and a little salt for a quick substitute.

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Serving Suggestions

This festive salmon looks impressive over a bed of cilantro rice or next to a mound of quinoa. Add a crunchy slaw or pile of tortilla chips for scooping up extra salsa. If you are grilling outside serve alongside grilled corn for the ultimate summer feast.

Cultural and Historical Context

Tropical fruit salsas like this have roots in Latin American cooking where bright flavors cut through the richness of grilled or roasted meats and seafood. I first tried a mango salsa on the Gulf Coast and it changed how I thought about pairing sweet fruit with savory dishes.

Recipe FAQs

→ How can I ensure salmon stays moist when cooking?

Marinate the salmon with oil and acidic ingredients like lime juice to lock in moisture. Avoid overcooking by baking until just flaky and use a moderate oven temperature for even cooking.

→ What is the best way to prepare the mango salsa?

Dice ripe mango and avocado evenly. Mix with finely chopped red bell pepper, red onion, cilantro, jalapeño, and lime juice. Gently toss to combine for balanced textures and fresh flavor.

→ Can I substitute any ingredients in the salsa?

Yes, pineapple or peach make excellent tropical alternatives to mango. Adjust jalapeño amounts to control the spice level to your preference.

→ What cooking methods work well besides baking?

Grilling the salmon adds a smoky note and crispy skin. Pan-searing also works, just be sure not to overcook to keep the salmon tender.

→ How should leftovers be stored to maintain quality?

Store salmon and salsa separately in airtight containers. Salmon lasts up to 2 days refrigerated; salsa is best consumed within 1 day to preserve the fresh avocado texture.