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Salmon with Mango Salsa

Featured in Family-Favorite Main Dishes.

Salmon with mango salsa brings together smoky grilled fish and a tangy-sweet salsa featuring juicy mango, creamy avocado, red onion, and jalapeño. The salmon filets are marinated in soy sauce, maple syrup, lime, and spices, then grilled or baked to tender perfection. The salsa adds bursts of flavor and freshness, making each bite both savory and refreshing. Serve alongside coconut rice for a satisfying meal that’s full of color and contrast, all ready in just about thirty minutes. Perfect for any night when you want something healthy and bold.

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Rehan Magic House Recipes
Updated on Mon, 19 May 2025 17:40:27 GMT
A plate of food with rice, fish, and vegetables. Pin it
A plate of food with rice, fish, and vegetables. | magichouserecipes.com

This salmon with mango salsa recipe is the flavor-packed answer for dinner that feels special but is easy enough for any weeknight. The salsa bursts with tropical notes and a teeny hint of heat, while the salmon gets ultra flaky and savory from a quick soak in its tangy sweet marinade. The whole dish comes together fast and never fails to impress.

I made this for my family on the first warm day of spring and everyone wanted seconds. The salsa is so good we started eating it with chips while the salmon was on the grill.

Ingredients

  • Soy sauce or coconut aminos: brings deep savoriness make sure it smells fresh and is not too salty
  • Maple syrup or brown sugar: adds a touch of sweetness choose pure maple syrup or light brown sugar
  • Olive oil: helps the marinade cling and keeps the salmon juicy use a good quality extra virgin oil
  • Lime juice: for zing and brightness use fresh limes for the most vibrant taste
  • Fresh garlic or garlic powder: for a spicy kick crush the cloves to release flavor or use powder for ease
  • Kosher salt: balances and brings out all the other flavors go for fine kosher salt for even seasoning
  • Tajin or swap with chili flakes and lime zest: gives smoky zing and a little bite taste for freshness
  • Paprika: for color and subtle warmth choose smoked paprika for more depth
  • Chili powder: dials up flavor without adding much heat
  • Salmon filets: flaky and rich pick wild-caught for best quality and deep color
  • Avocado: for a creamy bite choose one that is just slightly soft to the touch
  • Mango: adds juicy sweetness make sure it gives a little when squeezed
  • Red bell pepper: adds crunch and color look for a firm shiny pepper
  • Chopped cilantro: brings freshness and an herby note go for bright green leaves
  • Jalapeno: for gentle heat remove seeds for less heat or keep them if you like spice
  • Red onion: for sharpness and crunch pick a small firm onion
  • Fresh lime juice: brightens the salsa again use real limes for the best effect
  • Kosher salt: ties together the salsa flavors taste as you go for perfect balance

Step-by-Step Instructions

Make the Marinade:
Whisk the soy sauce olive oil maple syrup lime juice garlic and all spices together in a large bowl until smooth and fragrant
Marinate the Salmon:
Add the salmon filets to the marinade and toss gently to coat each piece cover and let marinate in the fridge for at least twenty minutes or up to overnight for more flavor
Prepare the Salsa:
While the salmon chills dice the avocado mango bell pepper cilantro jalapeno and red onion finely transfer to a bowl squeeze fresh lime juice over all add salt and stir gently to mix taste and adjust seasoning
Prep the Grill or Oven:
If grilling clean and oil the grates well to prevent sticking heat to medium high around four hundred degrees if baking preheat oven to four hundred degrees and line a baking sheet with parchment paper
Grill the Salmon:
Remove salmon from marinade and shake off excess lay skin side down on the grill grill for seven to nine minutes flipping halfway if needed cook until it flakes easily or reads one hundred thirty five to one hundred forty degrees at the thickest point
Bake the Salmon:
Arrange marinated filets on a lined baking sheet and bake for twelve to fifteen minutes until flaky and just cooked through
Serve:
Transfer the cooked salmon to plates spoon mango salsa generously on top and serve right away with coconut rice or as you wish
A piece of fish with a salad on top. Pin it
A piece of fish with a salad on top. | magichouserecipes.com

Salmon is my weakness and wild caught Alaskan is my favorite for its rich color and buttery finish. We once served this for a summer birthday picnic and everyone hovered by the grill waiting for a taste.

Storage Tips

Allow leftover salmon to cool fully before storing. Keep in an airtight container in the fridge for up to two days at best quality. The salsa keeps separately for a day tightly covered but is best eaten fresh since avocado browns quickly. For longer storage squeeze extra lime juice over the salsa to help it stay green.

Ingredient Substitutions

No Tajin on hand Replace with a mix of chili flakes and fresh lime zest. If you are out of fresh mango feel free to use diced pineapple or even peaches for a similar sweet bite. Use coconut aminos if gluten free. Trout or arctic char also work well in place of salmon.

Serving Suggestions

Serve this salmon and salsa over fluffy coconut rice for a tropical spin or with warm tortillas for summery tacos. Spoon extra salsa over grilled chicken cutlets or as a topping for leafy green salads. A squeeze of extra lime and a sprinkle of fresh cilantro makes it pop even more.

A Bit of Background

Mango salsa is a popular topping across Latin America for its ability to add juicy sweetness to grilled fish and meats. By pairing it with salmon this recipe bridges tropical flavors with healthy omega three rich seafood making the dish both unique and approachable for a home cook.

Frequently Asked Questions

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

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 135-140°F before resting.

→ What can I substitute for Tajin if I don't have it?

Try a pinch of red chili flakes and a teaspoon of lime zest, or simply omit it—the dish remains flavorful.

→ Can I use frozen salmon filets?

Yes, just thaw them completely and pat dry before marinating and grilling or baking.

→ Is the mango salsa spicy?

The salsa includes jalapeño for a mild heat. Remove seeds or use less for a milder result.

→ What sides go well with this dish?

Coconut rice, quinoa, or a fresh green salad pair nicely and soak up the vibrant salsa flavors.

Salmon with Mango Salsa

Flaky salmon pairs perfectly with zesty mango salsa for a bright, balanced main course.

Prep Time
22 Minutes
Cook Time
8 Minutes
Total Time
30 Minutes
By: Reham

Category: Main Courses

Difficulty: Intermediate

Cuisine: Fusion

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Salmon

01 2 tablespoons soy sauce or coconut aminos
02 1 tablespoon maple syrup or brown sugar
03 2 tablespoons olive oil
04 2 tablespoons lime juice
05 2 cloves crushed garlic or 1 teaspoon garlic powder
06 1/2 teaspoon kosher salt
07 2 teaspoons Tajin
08 1 teaspoon paprika
09 1 teaspoon chili powder
10 4 salmon filets, 4-6 ounces each

→ Mango Salsa

11 1 large ripe avocado, pitted and diced
12 1 large mango, diced
13 1/2 red bell pepper, diced small
14 2 tablespoons finely chopped cilantro
15 1/2 jalapeño, seeded and minced
16 1/4 cup finely diced red onion
17 2 tablespoons fresh lime juice
18 1/2 teaspoon kosher salt plus more to taste

Instructions

Step 01

In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices. Add the salmon filets and toss to coat. Cover with plastic wrap and marinate in the fridge for at least 20 minutes or up to overnight (no more than a day).

Step 02

Dice and chop the avocado, mango, pepper, cilantro, jalapeño, and red onion. Squeeze the lime juice on top and sprinkle with salt. Toss to coat, taste, and adjust lime juice and salt as needed.

Step 03

Heat grill to medium-high heat (400-450°F) and clean the grates. Brush grates with oil using an oiled kitchen towel. Remove salmon from the marinade, shaking off excess, and place on the grill skin-side down. Grill for 7-9 minutes, flipping halfway through. Cook until the salmon reaches an internal temperature of 135-140°F, then remove and rest until it reaches 145°F.

Step 04

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Remove salmon from the marinade and discard marinade. Arrange filets on the baking sheet and bake for 12-15 minutes, or until internal temperature reaches 135-140°F.

Step 05

Serve the prepared salmon immediately with mango salsa. Optional: pair with coconut rice for a complete meal.

Notes

  1. If you do not have Tajin, replace it with a pinch of red chili flakes and 1 teaspoon of lime zest, or omit it entirely.
  2. Cook times are for salmon filets weighing 4-6 ounces.
  3. For an alternative preparation, try blackened salmon by omitting the marinade and following a blackened seasoning recipe.

Tools You'll Need

  • Indoor or outdoor grill
  • Oven
  • Large mixing bowl
  • Medium mixing bowl
  • Kitchen towel or paper towels for oiling grates

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish (salmon)
  • Contains soy (soy sauce) or tree nuts (coconut aminos if using)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 19.3 g
  • Total Carbohydrate: 18.7 g
  • Protein: 33.9 g