Salmon with Mango Salsa Recipe

Fresh, vibrant, and bursting with color, Salmon with Mango Salsa is truly a dish for all your senses. Succulent, flaky salmon pairs perfectly with a zippy, juicy mango salsa for a summer meal that’s as impressive as it is easy. If you’re looking for big flavors with minimal fuss, you’ve just met your new weeknight (or weekend!) favorite.

Ingredients You’ll Need

Don’t you just love it when a recipe shines because of a few simple, fresh ingredients? Each item in this Salmon with Mango Salsa lineup brings its own magic, from juicy mango to smoky paprika. Here’s how everything comes together to create a meal that’s vibrant, flavorful, and full of gorgeous color.

• Salmon filet (about 20 oz): Opt for a center-cut piece for even cooking—sockeye or Atlantic both work wonderfully.
• Olive oil: For brushing the foil and adding richness to the salmon as it cooks.
• Smoked paprika: Lends a deep, aromatic smokiness that perfectly complements both the salmon and the sweet mango.
• Kosher salt: Seasoning that draws out the salmon’s natural flavor.
• Black pepper: Adds a gentle heat and depth.
• Cayenne pepper (optional): For those who like a dash of extra kick!
• Garlic powder: Brings umami and savory notes without overpowering.
• Honey: Creates a caramelized glaze and balances the savory spices with gentle sweetness.
• Apple cider vinegar: Adds a bright, tangy lift to make the flavors pop.
• Ripe mangoes (or frozen chopped mango): The star of the salsa, bringing sunshine sweetness and juicy texture.
• Red onion: Diced small for flavorful crunch and color.
• Sweet bell pepper: More crunch, more vibrant color—use orange, red, or yellow for a festive flair.
• Jalapeño: Adjust the amount for your preferred level of spice; remove seeds for a milder salsa.
• Lime: Just a squeeze adds zesty brightness and keeps the salsa tasting fresh.
• Fresh cilantro: Chop generously for grassy, herby freshness that ties the salsa together.
• Salt and pepper (to taste): Balance and season both the salsa and the salmon before serving.

Variations

One of the joys of making Salmon with Mango Salsa at home is how easy it is to play with the flavors. Whether you have different ingredients on hand or want to tailor things to your tastes, there are so many delicious ways to make this dish your own!

• Pineapple Twist: Swap half or all of the mango for pineapple for a tangy, tropical spin on the salsa.
• Mild it Out: Skip the jalapeño or use only the mildest part if you’re not a spice fan, but still want the lovely crunch.
• Make it Vegan: Replace the honey with agave syrup and serve over grilled tofu or cauliflower steaks for a plant-based main.
• Bake Instead of Grill: No grill? No problem! This recipe works beautifully baked in the oven (see notes below for details).

How to Make Salmon with Mango Salsa

Step 1: Prep the Grill and Salmon

Preheat your grill to high (500–550°F is your target here—you want that sizzle!). Meanwhile, brush a large piece of heavy-duty foil with olive oil. Make sure it’s long enough to wrap around your whole salmon filet. This tiny step keeps the fish from sticking and makes cleanup a breeze.

Step 2: Season the Salmon

In a small bowl, mix together the smoked paprika, kosher salt, black pepper, cayenne (if using), and garlic powder. Rub the spice blend over both sides of the salmon—you want the whole filet cloaked in flavor! Place your seasoned salmon on the prepared foil.

Step 3: Glaze and Seal

Whisk together the honey and apple cider vinegar. Pour this luscious mixture evenly over your salmon for a hit of tangy-sweet caramelization. Bring the long sides of the foil together, crimping and folding to seal, then repeat with the short sides. You’re creating a tight packet that locks in moisture and flavor.

Step 4: Grill to Perfection

Place the foil packet onto the hot grill. Grill for about 9 minutes, then carefully open the foil (watch for steam!). Leave the packet open, lower the grill cover, and cook for another 2–4 minutes, until the salmon flakes easily with a fork and hits at least 130°F internally. Remove from the grill, loosely reseal the foil, and let it rest for 5 minutes to finish cooking gently.

Step 5: Make the Mango Salsa

While the salmon cooks, toss together the diced mango, red onion, sweet bell pepper, diced jalapeño, a generous squeeze of lime, and loads of fresh cilantro. Season with salt and pepper, tasting as you go—you want a burst of freshness with every forkful! This salsa can even be made a few hours ahead for deeper flavor.

Step 6: Serve and Enjoy

Divide the tender salmon into portions and top generously with the bright mango salsa. Watch plates disappear and prepare for recipe requests! That’s the magic of Salmon with Mango Salsa.

How to Serve Salmon with Mango Salsa

Garnishes

Want to make your Salmon with Mango Salsa pop even more? Top each portion with a final flourish of fresh cilantro, a few extra slices of jalapeño for color (and heat), and a wedge of lime. The contrast of bright greens and yellows just beckons you to dive in!

Side Dishes

This dish shines alongside simply steamed rice, cilantro-lime quinoa, or even grilled corn on the cob. For a lighter touch, a peppery arugula salad with a squeeze of citrus brings out the freshness of both the salmon and the mango salsa.

Creative Ways to Present

If you’re feeling playful, serve the salsa in halved, hollowed-out mango shells for a tropical touch—or flake the salmon into warm tortillas for showstopping tacos. You can even arrange the salmon and salsa over a big bed of greens for a dazzling dinner salad.

Make Ahead and Storage

Storing Leftovers

Leftover Salmon with Mango Salsa stores well in the fridge for up to 2 days. Store the salmon and salsa separately in airtight containers to maintain freshness and prevent the salsa from making the fish soggy.

Freezing

While the mango salsa doesn’t freeze well (the fruit will lose its texture), the cooked salmon holds up beautifully in the freezer for up to a month. Cool it completely, wrap tightly, and freeze. Just whip up fresh salsa when you’re ready to serve again for best results.

Reheating

For the juiciest leftover salmon, gently reheat in the oven at 300°F wrapped in foil, or microwave in short bursts at half power. Serve with freshly prepared salsa to brighten everything up, since the original batch may lose its crispness after storing.

FAQs

Final Thoughts

I can’t wait for you to experience the color, flavor, and joy that this Salmon with Mango Salsa brings to the table. Whether you’re grilling for friends, celebrating with family, or just want a dinner that transports you to the tropics, this recipe is pure sunshine on a plate. Give it a try soon—and don’t be surprised when it becomes your go-to way to enjoy salmon!

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