Salmon with Mango Salsa is the kind of seasonal, from-scratch dish that feels like a little celebration on your weeknight table. Bright, juicy mango meets buttery, flaky salmon for a contrast of textures and flavors that’s hard to resist: sweet fruitiness, a touch of heat from jalapeño, and a tangy lime finish that keeps every bite lively. This Salmon with Mango Salsa recipe highlights fresh, simple ingredients and comes together quickly — perfect for warm-weather dinners, backyard grilling, or an easy, elegant night in. If you like cozy, bold comfort food, you might also enjoy this comforting bowl of Aromatic Ginger Garlic Chicken Noodle Soup as another homey option.
Ingredients & Equipment
Ingredients
- 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 ((Note 1))
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 4-6-ounce salmon filets ((Note 2))
- 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)
Equipment (helpful tools)
- Large mixing bowl (for marinade)
- Small mixing bowl (for salsa)
- Cutting board and a sharp chef’s knife
- Measuring spoons and cups
- Grill (gas or charcoal) or oven and baking tray for baked salmon
- Tongs or fish spatula
- Kitchen thermometer (recommended to check doneness)
- Paper towels and an oiled kitchen towel to oil grates
- Optional: blender or small food processor (if you want a slightly puréed mango sauce)
- Optional: wire rack for baking and a rimmed baking sheet
Notes
- Note 1: Tajin is a zesty chili-lime seasoning that adds tang and mild heat. If you don’t have Tajin, swap with a mix of chili powder + extra lime zest.
- Note 2: Aim for even-thickness salmon filets (4–6 ounces each) so they cook uniformly. Skin-on filets help hold the fish together on the grill.
Step-by-Step Instructions (with tips)
Overview: You’ll marinate the salmon, prepare the mango-avocado salsa, and then cook the fish by grilling or baking. The salsa stays bright and fresh, so make it while the salmon sits in the fridge.
- Make the marinade
- In a large bowl, whisk together 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, and 1 teaspoon chili powder.
- Tip: Whisk until the oil emulsifies slightly with the lime and soy for better coating.
- Marinate the salmon
- Add the 4 salmon filets to the bowl and toss to coat the salmon in the marinade. Make sure the fillets are evenly coated on all sides.
- Cover the bowl with plastic wrap and marinate in the fridge for at least 20 minutes or up to overnight (no longer than a day).
- Tip: If you’re short on time, even 15–20 minutes will give the fish a nice lift in flavor; too long (more than a day) can begin to alter the texture.
- Prep the mango salsa while the salmon marinates
- While the salmon is marinating, dice and chop the avocado, mango, red bell pepper, cilantro, jalapeño (seeded if you prefer mild heat), and red onion.
- In a small mixing bowl, combine the diced avocado, mango, red bell pepper, 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), and 1/2 teaspoon kosher salt. Toss gently to combine.
- Taste and add more lime juice or salt as needed. Keep the salsa chilled until ready to serve.
- Tip: For a creamier salsa, add a drizzle of olive oil or a spoonful of plain yogurt; alternatively pulse briefly in a blender for a more sauce-like topping.
- If serving with coconut rice (optional)
- If you’re serving it with coconut rice, start making it while the salmon is marinating so everything finishes around the same time.
- Prepare the grill or oven
- For grilling: Clean grill grates and brush them with an oiled kitchen towel or paper towels held with tongs. Heat the grill to medium-high (about 400–450°F). Brush the salmon filets with oil using a paper towel to prevent sticking.
- For baking: Preheat the oven to 425°F. Line a rimmed baking sheet with foil and lightly oil a wire rack set on the sheet or brush the fish directly with oil.
- Tip: Use a kitchen thermometer—salmon is done at 125–130°F for medium-rare (slightly translucent center) or 140°F for fully cooked.
- Grill Salmon
- Place salmon, skin-side down if applicable, on the grill over direct heat. Grill for about 4–6 minutes per side depending on thickness. Flip once gently using a fish spatula.
- The salmon should release easily from the grate when it’s ready to flip; otherwise give it another minute.
- When the internal temperature reaches your preferred doneness, remove and tent loosely with foil for 3–5 minutes to rest.
- Bake Salmon
- For oven-baked salmon, place filets skin-side down on the prepared rack or baking sheet. Bake at 425°F for 10–14 minutes (depending on thickness) until the internal temperature reaches 125–140°F.
- Optional: For a caramelized top, broil on high for 1–2 minutes at the end—watch closely to avoid burning.
- Blackened / Pan-Seared Salmon (variation)
- Heat a heavy skillet (cast iron preferred) over medium-high with a tablespoon of oil. Pat the salmon dry, season with a touch more Tajin/paprika, and sear skin-side down for 3–4 minutes, then flip and sear the other side for 2–3 minutes.
- Tip: Press gently with a spatula for the first 30–45 seconds to ensure even sear contact. For blackened flavor, add a sprinkle of extra chili powder and smoked paprika.
- Serve
- Spoon generous amounts of fresh mango-avocado salsa over each piece of warm salmon.
- Garnish with extra cilantro, lime wedges, or thinly sliced scallions if desired.
- Tip: Serve immediately while salmon is warm and salsa is fresh for the best contrast of temperatures.
Variations and flavor suggestions
- For a smoky finish, add a quick char to the mango salsa on the grill or under the broiler for 1–2 minutes.
- Swap the avocado for diced cucumber for a lighter, crisper salsa.
- For a tropical glaze, brush the salmon with a reduction of the marinade (bring to a boil and simmer to reduce) during the last minute of grilling—do not use raw marinade unless boiled first.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Keep leftover salmon and salsa separate in airtight containers. Refrigerate within two hours of cooking.
- Salmon will keep 2–3 days in the refrigerator; mango salsa will stay fresh 1–2 days (avocado may brown slightly—storing with extra lime juice helps mitigate this).
Freezing
- Cooked salmon can be frozen for up to 2 months if tightly wrapped in plastic and foil or sealed in a freezer-safe container. Texture may be slightly softer after thawing.
- Do not freeze the mango-avocado salsa with avocado diced in it; avocado loses texture when frozen. Instead, freeze the diced mango alone if you want prepped fruit on hand.
Make-ahead tips
- The marinade and salsa (minus avocado) can be made a day in advance; add avocado just before serving.
- Marinate the salmon up to 24 hours but no longer—acid in the lime will begin to “cook” and change the texture.
- Portion the salmon into individual servings before freezing to make reheating simpler.
How to Use / Serve This Dish
Serving ideas
- Serve over coconut rice or cilantro-lime rice for a tropical meal.
- Make a bowl with quinoa, roasted sweet potato, and a scoop of mango salsa for a healthy, colorful bowl.
- Turn leftovers into tacos: flake chilled salmon, spoon salsa into warm tortillas, add shredded cabbage and a squeeze of lime.
Pairings
- Light, crisp salads (think arugula with lemon vinaigrette) complement the richness of the salmon.
- A chilled white wine like Sauvignon Blanc or a fruity rosé pairs beautifully with the mango’s sweetness.
- For a comforting contrast, serve with a warm, hearty side like Creamy Bean Soup with Kielbasa for a cool evening when you want heartier fare.
Creative variations
- Make salmon sliders with toasted buns and a dollop of mango salsa for a picnic-friendly twist.
- Grill pineapple slices alongside the fish for added smoky sweetness.
- For a low-carb option, serve over a bed of zucchini noodles or mixed greens.
And for a sweet finish or alternative side, consider pairing this meal with something seasonal and comforting like Baked Pears with Feta, Honey, and Cranberries—the sweet and savory contrast is lovely after a citrusy fish dinner.
FAQ
Q: Can I use frozen salmon for this recipe?
A: Yes—thaw frozen salmon overnight in the refrigerator before marinating and cooking. Pat the fillets dry to allow the marinade to adhere and promote even searing. If frozen-solid when placed on the grill, the exterior will overcook by the time the center thaws.
Q: How long should I marinate salmon?
A: For best flavor, marinate at least 20 minutes up to 24 hours. Avoid marinating longer than a day because the lime juice and soy can begin to break down the fish’s texture.
Q: What can I substitute for Tajin?
A: If you don’t have Tajin, mix chili powder with a pinch of lime zest and a small amount of salt. Paprika plus a squeeze of fresh lime juice will mimic Tajin’s citrusy heat.
Q: How do I tell when salmon is done?
A: Use a kitchen thermometer: 125–130°F for medium-rare, 135–140°F for medium, and 145°F for well-done. Visually, salmon flakes easily with a fork and should be opaque through most of the filet.
Conclusion
This Salmon with Mango Salsa recipe captures the best of seasonal cooking—bright fruit, flaky salmon, and simple pantry staples coming together to make a dinner that feels both comforting and celebratory. If you’d like a full grilled pairing idea with coconut rice, check out Grilled Salmon with Mango Salsa & Coconut Rice – Cooking Classy for inspiration. For another honey-and-lime–forward mango salmon take, see this lovely Honey Lime Salmon with Mango Salsa – Creme De La Crumb. And if you’re exploring bowl-style dinners, this BBQ Salmon Bowls with Mango Avocado Salsa Recipe – Pinch of Yum shows how versatile the combination can be. Give this Salmon with Mango Salsa a try this week, and I’d love to hear how you served it or any tasty twists you discovered—share a photo or comment to spread the inspiration.
Salmon with Mango Salsa
Ingredients
For the Marinade
- 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
- 0.5 teaspoon kosher salt
- 2 teaspoons Tajin A zesty chili-lime seasoning. Can substitute with chili powder + lime zest.
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 4-6 ounce filets salmon filets Aim for even-thickness.
For the Mango Salsa
- 1 large ripe avocado (pitted and diced)
- 1 large mango (diced)
- 0.5 red bell pepper (diced small)
- 2 tablespoons finely chopped cilantro
- 0.5 jalapeño (seeded and minced) Use more for added heat.
- 0.25 cup finely diced red onion
- 2 tablespoons fresh lime juice (about 1 lime)
- 0.5 teaspoon kosher salt (plus more to taste)
Instructions
Make the Marinade
- In a large bowl, whisk together the soy sauce, maple syrup, olive oil, lime juice, garlic, kosher salt, Tajin, paprika, and chili powder.
- Tip: Whisk until the oil emulsifies slightly for better coating.
Marinate the Salmon
- Add the salmon filets to the bowl and toss to coat. Cover and marinate in the fridge for at least 20 minutes or up to overnight.
- Tip: For a quick flavor lift, marinate for at least 15–20 minutes.
Prep the Mango Salsa
- While the salmon marinates, prepare the salsa by dicing and combining the avocado, mango, red bell pepper, cilantro, jalapeño, and red onion.
- Add lime juice and kosher salt, then toss gently and chill.
- Tip: For creamier salsa, add olive oil or pulse in a blender.
Prepare the Grill or Oven
- For grilling: Clean grates and heat grill to medium-high (400–450°F). Brush salmon with oil to prevent sticking.
- For baking: Preheat oven to 425°F, line baking sheet with foil, and lightly oil a rack.
- Tip: Use a kitchen thermometer to check the salmon's doneness.
Cook the Salmon
- For grilling, place salmon on grill and cook for about 4–6 minutes per side, flipping gently.
- For baking, place on prepared rack and bake for 10–14 minutes.
- Tip: Broil for 1–2 minutes for a caramelized top.
Serve
- Spoon mango salsa over warm salmon and garnish as desired.
- Tip: Serve immediately for best texture contrast.
