Name: Salmon with Mango Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 20 oz salmon filet (about 1.25 lb); Olive oil, for drizzling; 1 tbsp smoked paprika; 1 ½ tsp kosher salt; ½ tsp black pepper; ¼ tsp cayenne pepper (optional); ½ tsp garlic powder; 3 tbsp honey; 2 tbsp apple cider vinegar; 2 large ripe mangoes, chopped (or 2 cups frozen mango); ½ small red onion, diced; ½ sweet bell pepper, chopped; 1 jalapeño, diced (seeded if less heat desired); Squeeze of lime juice; Fresh cilantro, chopped; Salt and pepper, to taste

This salmon with mango salsa is a perfect blend of smoky, sweet, and fresh flavors. I love how the seasoned salmon gets a caramelized glaze while the vibrant mango salsa adds a refreshing contrast. It’s a dish that feels light yet indulgent, making it perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

I like this recipe because it’s quick to prepare but looks and tastes impressive. The salmon is tender and flavorful with a smoky-sweet crust, while the mango salsa brings brightness and a hint of spice. I enjoy how the dish balances savory and fruity elements, giving me a healthy meal that doesn’t feel like a compromise. It’s also versatile I can serve it with rice, quinoa, or even a fresh green salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the salmon:
20 ounce salmon filet (about 1.25 lb)
Olive oil
1 Tablespoon smoked paprika
1 ½ teaspoons Kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
½ teaspoon garlic powder
3 Tablespoons honey
2 Tablespoons apple cider vinegar

For the mango salsa:
2 large ripe mangoes (chopped (or substitute 2 cups frozen mango))
1/2 small red onion (diced)
1/2 sweet bell pepper (chopped)
1 jalapeno (seeded if you don’t want a lot of heat, diced)
Squeeze of lime
Lots of fresh chopped cilantro
Salt and pepper to taste

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
I place the salmon filet on the sheet and drizzle lightly with olive oil.
I mix smoked paprika, salt, black pepper, cayenne, and garlic powder, then rub this spice mix over the salmon.
I whisk honey and apple cider vinegar together, then brush it over the top of the salmon.
I roast the salmon for 12–15 minutes, depending on thickness, until it flakes easily with a fork and has a glossy glaze.
While the salmon cooks, I prepare the mango salsa by mixing mango, red onion, bell pepper, jalapeno, lime juice, cilantro, salt, and pepper in a bowl.
I serve the baked salmon topped generously with the fresh mango salsa.

Servings and Timing

This recipe serves about 4 people. It takes around 10 minutes to prep and 15 minutes to cook, so I can have it ready in about 25 minutes.

Variations

Sometimes I grill the salmon instead of baking for a smokier flavor. If I want extra sweetness, I add pineapple chunks to the salsa. For a spicier kick, I keep the jalapeno seeds or add a dash of hot sauce. I also like serving the salmon over coconut rice for a tropical twist.

Storage/Reheating

I store leftover salmon and salsa separately in airtight containers. The salmon keeps in the fridge for up to 3 days, while the salsa is best eaten within 2 days. To reheat salmon, I warm it gently in the oven at 300°F (150°C) until heated through, or enjoy it cold flaked over salads.

FAQs

Can I use frozen salmon for this recipe?

Yes, I thaw it completely and pat it dry before seasoning and baking.

Can I make the mango salsa ahead of time?

Yes, I often prepare it a few hours in advance and keep it chilled until serving.

Is this recipe spicy?

It has a mild kick from jalapeno and cayenne, but I adjust the heat by adding or removing seeds.

Can I grill the salmon instead of baking?

Yes, grilling works beautifully and gives the salmon a smoky char.

What side dishes go well with this salmon?

I like serving it with rice, quinoa, roasted vegetables, or a fresh salad.

Can I use another type of fish?

Yes, halibut, cod, or trout also work well with this seasoning and salsa.

How do I know when the salmon is cooked?

I check if it flakes easily with a fork and has an internal temperature of 145°F (63°C).

Can I substitute the mango with another fruit?

Yes, I sometimes use peaches, pineapple, or even strawberries for a fruity salsa twist.

Does the honey glaze make the salmon sweet?

It adds a subtle sweetness, but the paprika and spices keep it balanced.

Can I make this dish dairy-free and gluten-free?

Yes, it’s naturally dairy-free and gluten-free as written.

Conclusion

I love making this salmon with mango salsa because it’s fresh, flavorful, and comes together so quickly. The smoky-sweet salmon paired with the bright, tangy salsa is a winning combination that feels both healthy and satisfying. It’s a dish I return to often, whether I want an easy weeknight meal or a vibrant centerpiece for a dinner gathering.