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Salmon with Mango Salsa

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A smoky-sweet roasted salmon topped with refreshing mango salsa, combining savory, fruity, and spicy flavors for a quick yet impressive dish perfect for weeknights or special occasions.

Ingredients

For the salmon:

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

For the mango salsa:

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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place salmon on the sheet and drizzle lightly with olive oil.
  3. Mix smoked paprika, salt, pepper, cayenne, and garlic powder. Rub over salmon.
  4. Whisk honey and apple cider vinegar, then brush over salmon.
  5. Roast salmon 12–15 minutes, until it flakes easily and glaze is glossy.
  6. Meanwhile, combine mango, red onion, bell pepper, jalapeño, lime juice, cilantro, salt, and pepper in a bowl.
  7. Serve salmon topped with fresh mango salsa.

Notes

Grill salmon instead of baking for a smokier flavor.

Add pineapple to salsa for extra sweetness.

Adjust spice by keeping or removing jalapeño seeds.

Serve over coconut rice for a tropical twist.

Store salmon and salsa separately; salmon lasts 3 days, salsa best within 2 days.

Nutrition

Find it online: https://justsosavory.com/salmon-with-mango-salsa/