Salmon with Mango Salsa
Salmon with mango salsa features sweet and savory seared salmon served over a bed of fluffy quinoa and topped with fresh mango salsa. Ready in about 20 minutes, it’s an easy, nutritious meal perfect for any day of the week!
I do my best to incorporate seafood into my dinner rotation at least once or twice a week. I’m also on team quick and easy recipes. However, I’m never willing to sacrifice quality or flavor.
Luckily, that’s where salmon comes into play! One of my favorite protein sources, it requires minimal prep work, cooks extremely quickly, and is loaded with protein and healthy fats.
When paired with sweet, refreshing mango salsa and hearty quinoa as in this mango salmon recipe, it transforms into a flavor-packed meal perfect for summer!
For more salmon recipes, check out my air fried teriyaki salmon bites rice bowl and cast iron salmon, too!
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Why You'll Love Mango Salsa Salmon
- A good source of protein, nutrients, and healthy fats
- Gluten free, nut free, and dairy free
- A complete meal in less than 30 minutes
- Easy to double or triple to feed a crowd
- Can be stored and enjoyed for days
Salmon Ingredients
- Salmon - This salmon with mango salsa can be made with fresh or frozen salmon. Wild-caught varieties are best.
- Spices - Paprika, garlic powder, sea salt, and black pepper form a seasoning rub, creating a warm, slightly spicy flavor that pairs well with the sweet salsa.
- Oil - Helps sear the salmon, making it tender and flakey. I prefer the strong flavor of olive oil to balance out the rest of the ingredients, but coconut oil or avocado oil would work, too.
- Honey - A natural sweetener that helps the seasonings stick to the fish.
Mango Salsa for Salmon
- Mango - Make sure your mango is ripe. It should give just a little when slight pressure is applied.
- Bell pepper - I recommend using red pepper for a pop of color and a sweeter taste, but yellow or orange can be used, too.
- Red onion - Included for a tangy crunch.
- Avocado - This adds a little creaminess to the salsa. Like the mango, make sure you use a ripe avocado. It should be just slightly soft when you squeeze it gently.
- Lime - Fresh lime juice is best, but in a pinch, store-bought will work. Just keep in mind that it may not be as potent, so you’ll likely need to add a bit more.
- Cilantro - Substitute with Italian parsley, if needed.
Wild-caught salmon vs farm raised
Salmon is one of the many fishes that are best to buy wild-caught instead of farm-raised. This is because wild-caught salmon has more omega-3 and an overall better flavor. You can usually find wild-caught salmon at the seafood counter at your local grocery store or in the freezer section. If buying it frozen, be sure to let it thaw before cooking.
How to Make Salmon with Mango Salsa
Step 1: Prepare the quinoa. Cook the quinoa according to package directions. Let the pot simmer, stirring occasionally until the water is absorbed and the quinoa is fluffy.
Once done, add lime zest and juice to the pot along with cilantro and sea salt. Toss to combine.
Step 2: Season the salmon. First pat the salmon filets dry. Add the spices to a bowl, and mix to combine.
Sprinkle the spice mixture over the salmon, gently rubbing it into the fish with your fingers. Drizzle the honey on top, and rub it into the seasonings.
Step 3: Cook the salmon. Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the salmon skin side down, and allow the fish to cook. If the edges begin curling up, press each filet down with the back of a spatula.
Once the filets are ⅔ of the way opaque pink, flip them over, and continue to cook until the sides are completely opaque pink. Set the cooked salmon aside.
Step 4: Cut the mango. Cut off the “cheeks” of the mango. Carefully cut lines down the flesh side of the fruit both vertically and horizontally. Be careful not to cut through the skin!
Turn each cheek inside-out, and remove the chunks of mango from the skin. Place the chunks in a large bowl, and set it aside.
Step 5: Prepare the rest of the salsa. Slice the red pepper and red onion into small pieces, add them to the bowl of mango, and gently toss to combine. Then, slice the avocado into large chunks, and add them to the same bowl.
Squeeze one of the limes over the mixtures, add the cilantro and salt, and gently toss to combine and coat the ingredients. Set the bowl in the fridge to cool.
Step 6: Serve. Divide the cilantro lime quinoa onto plates, add the salmon filets on top, and finish with a scoop of the salsa. Enjoy your salmon with mango salsa while it’s warm!
Variations
- Add some diced jalapeños to the mango salsa for extra heat.
- Swap the mango with pineapple for a tropical twist.
- Use jasmine rice or brown rice in place of the quinoa for added bulk.
- Serve the salmon and mango salsa in tortillas for a salmon taco twist.
Can I grill the salmon?
Yes, grilled salmon would be great in this dish. Heat the grill to medium-high (or 400 F), and cook the seasoned salmon skin side down for 3 - 4 minutes until it is 90% cooked through. Flip the salmon once to char the flesh side of the filet for about 1 minute.
Can I bake the salmon?
Also yes! Baked salmon is super easy. Preheat the oven to 400 F, and season the salmon as directed. Place the filets on a baking sheet, skin side down. Use a piece of parchment paper or aluminum foil if desired for easy cleanup. Bake the salmon for 12 - 14 minutes or until it is opaque all the way through. Broil for 1 minute to get a nice char on top.
Expert Tips
- Make sure to watch the quinoa while it’s on the stove so it doesn’t burn. If it’s soaking up the water too fast, add another splash to the pot, and reduce the heat slightly.
- You want the quinoa to be warm still when adding the lime juice. This will allow it to better absorb the flavor.
- When selecting a mango at the store, pick one that is mostly orangish red and is soft to the touch. A mango is too ripe if it’s all green and firm.
- The best avocados for salsa are just shy of very ripe. This is because you want the avocado to be stiff enough to hold its shape once cut into chunks. For instance, avocados that are great for guacamole are very soft and easy to mash.
- Chilled mango salsa is best for this salmon with mango salsa dish. Once the mango salsa is prepped in a bowl, place it in the fridge for a few minutes while you assemble the rest of the dish.
Can I make this mango salmon ahead of time?
If you want to make this recipe ahead of time, I recommend making the cilantro lime quinoa as directed and storing it in the fridge until you’re ready to serve. When ready, simply add a splash of water to the quinoa, and heat it up in the microwave or back up on the stove until warm. You can prepare the quinoa up to 2 days ahead of time.
The mango salsa can be made 24 hours ahead of time at most. This is primarily due to the avocado. Prepare the salsa as directed and store it in an airtight container in the fridge overnight.
You can season the salmon filets ahead of time to speed up the process, but I don’t recommend cooking them until you’re ready to serve.
How to Store
Store the components of leftover salmon with mango salsa in separate airtight containers in the fridge for up to 3 days. When ready to serve, heat the salmon in the microwave in 10-second increments until warmed through. Add a splash of water to the quinoa, and heat in the microwave in 10-second increments until warm. Then plate as desired with the chilled mango salsa.
Frequently Asked Questions
Yes, if using quinoa this dish is gluten free.
Mango is sweet with a creamy consistency and pairs well with light meats like salmon and shrimp. You can also eat it like a dip with chips!
Yes, swap it with curly Italian parsley, if needed.
For more salmon recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Mango Salmon (Salmon and Mango Salsa)
Equipment
- 1 Pot
- 1 Large Skillet
Ingredients
For the cilantro lime quinoa:
- ½ cup quinoa
- 1 lime - juice and zest
- 1 tablespoon cilantro - finely chopped
- ¼ teaspoon sea salt
For the salmon:
- 4 salmon filets
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoon olive oil
For the mango avocado salsa:
- 1 mango - peeled, pitted and chopped into chunks
- ½ red bell pepper - diced
- ¼ cup red onion - diced
- 1 avocado
- 1 lime
- ¼ cup cilantro - roughly chopped
Instructions
- Add the quinoa to a pot with 1 ¼ cup water. Bring the water to a boil then reduce the heat to a simmer and place a lid on the pot. Let the pot simmer for 5 - 7 minutes. Stir occasionally to fluff the quinoa.½ cup quinoa
- While the quinoa is cooking, prepare the salmon. First pat the salmon filets dry with a paper towel. Then add the paprika, garlic powder, sea salt, and black pepper to a small bowl and mix to combine. Sprinkle the spices over the salmon filets and gently rub into the salmon with your fingers. Drizzle the honey over top and gently rub into the seasonings. Set aside.4 salmon filets, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 tablespoon honey
- Heat a large skillet over medium-high heat with the olive oil. Once the oil begins to shimmer, add the salmon filets, skin side down. Allow the salmon to cook for 3 - 4 minutes, depending on the thickness of the filets. Don’t move the filets around in the skillet. If you find the edges of the salmon curling up, press each filet down firmly with the back of a spatula to press it back down. The salmon is ready to be flipped over when the sides of the salmon are ⅔ of the way opaque pink. Flip the filets over with a pair of tongs and allow it to cook for another 1 - 2 minutes, again depending on the thickness of the filets. The salmon is done cooking when the sides are completely opaque pink. Use a pair of tongs to transfer the salmon to a plate and set aside.2 tablespoon olive oil
- Meanwhile, make the mango salsa. Start by cutting the “cheeks” off the mango. There will be four of them and will form a square shape around the pit of the mango. Carefully cut lines down the flesh side of the cheeks of the mango both vertically and horizontally. Be careful not to cut through the skin of the mango. Then turn the cheek inside-out and the chunks of mango can now easily be removed from the skin. Repeat with the remaining mango cheeks. Place the chunks in a large bowl and set aside.1 mango
- Cut the red pepper up into small pieces along with the red onion. Add them to the bowl with the mango and gently toss to combine. Then slice the avocado into large chunks (you want big pieces so they stay together better when tossed in the salsa) and add them to the bowl with the mango. Squeeze 1 of limes over the mango bowl and add the chopped cilantro and a pinch of sea salt. Gently toss the ingredients together to coat well in the lime juice. Set the bowl in the fridge to cool slightly.½ red bell pepper, ¼ cup red onion, 1 avocado, 1 lime, ¼ cup cilantro
- When the quinoa is done, remove it from the stove. While it’s still warm, add the zest of the lime to the quinoa along with the lime juice. Sprinkle the cilantro and sea salt over top and toss well to combine.1 lime, 1 tablespoon cilantro, ¼ teaspoon sea salt
- Serve the dish with a large scoop of the cilantro lime quinoa, the salmon filet, and a scoop of the mango salsa over top.
