Salmon Mango Salsa (Printable Version)
Baked salmon marinated with spices and lime, topped with fresh mango and avocado salsa for a tasty, light dish.
# Ingredients:
→ Marinade
01 -
30 ml soy sauce or coconut aminos
02 -
15 ml maple syrup or brown sugar
03 -
30 ml olive oil
04 -
30 ml fresh lime juice (approx. 1 lime)
05 -
2 crushed garlic cloves or 5 ml garlic powder
06 -
2.5 ml kosher salt
07 -
10 ml Tajin seasoning
08 -
5 ml paprika
09 -
5 ml chili powder
→ Main
10 -
4 salmon filets, 113-170 g each
→ Mango Salsa
11 -
1 large ripe avocado, diced
12 -
1 large ripe mango, diced
13 -
0.5 red bell pepper, finely diced
14 -
30 ml finely chopped fresh cilantro
15 -
0.5 jalapeño, seeded and minced
16 -
60 ml finely diced red onion
17 -
30 ml fresh lime juice (approx. 1 lime)
18 -
2.5 ml kosher salt (plus more to taste)
# Steps:
01 -
In a medium bowl, whisk together soy sauce or coconut aminos, maple syrup or brown sugar, olive oil, lime juice, garlic, kosher salt, Tajin, paprika, and chili powder until fully combined.
02 -
Coat the salmon filets evenly with the marinade. Allow to rest for at least 15 minutes to let flavors infuse.
03 -
Set oven to 190°C and line a baking tray with parchment paper or lightly oil it to prevent sticking.
04 -
Place the marinated salmon filets onto the prepared tray and bake for 12 to 15 minutes until the flesh is opaque, flaky, and reaches an internal temperature of 63°C.
05 -
While salmon bakes, combine diced avocado, mango, red bell pepper, cilantro, jalapeño, red onion, lime juice, and kosher salt in a bowl. Mix gently to blend flavors without mashing ingredients.
06 -
Remove salmon from oven and rest for 1 to 2 minutes to allow juices to redistribute.
07 -
Place each salmon filet on a plate and top generously with the fresh mango salsa. Serve immediately for optimal flavor and texture.
# Notes:
01 -
For leftovers, store salmon and salsa separately in airtight containers; salmon keeps up to 2 days refrigerated, salsa best consumed within 1 day due to avocado.
02 -
To reheat salmon, warm in an oven at 175°C for approximately 10 minutes. Avoid reheating the salsa.
03 -
Grilling the salmon is an excellent alternative to baking and adds a smoky flavor.
04 -
Substitute mango with pineapple or peach for a different tropical twist.
05 -
Adjust jalapeño quantity according to heat preference; keep seeds for spicier salsa.