Salmon with Mango Salsa

This salmon with mango salsa is my go-to whenever I want something fresh yet a little indulgent. The sweet fruit mixed with a bit of smoky heat on tender fish feels like a mini celebration at the dinner table. It is perfect for busy weeknights when you need big flavor fast or whenever you want to impress someone with minimum fuss.

I made this the first time after tasting a similar dish by the seaside on vacation. Now it is a staple in my summer rotation and always a hit even with picky eaters.

Ingredients

• Salmon fillets: Wild-caught Alaskan is my favorite for its rich flavor and sustainability look for filets with bright color and firm texture
• Soy sauce or coconut aminos: For savory depth in the marinade choose a high-quality low-sodium option if you are watching salt
• Maple syrup or brown sugar: This balances the spice and adds caramelization choose real maple syrup for the best flavor
• Olive oil: Gives richness and helps the spices stick to the salmon pick extra-virgin for the best taste
• Lime juice: Fresh lime brings brightness and zestiness always juice your own for the brightest flavor
• Garlic: Freshly crushed is always best for punch but garlic powder works when in a pinch
• Kosher salt: Brings balance and brings out other flavors always use a flaky or coarse type for best result
• Tajin: For smoky chili and lime flavor if you do not have it use red chili flakes and lime zest
• Paprika: Sweet or smoked works both add color and subtle smokiness look for fresh paprika not faded in color
• Chili powder: Adds gentle heat opt for a mild or medium blend based on your spice preference
• Avocado: Ripe and creamy choose one that yields gently to pressure avoid bruised or sunken spots
• Mango: Choose a ripe mango that smells fragrant and yields to a gentle squeeze avoid stringy or hard fruit
• Red bell pepper: Adds crunch and sweetness look for one with shiny skin and no soft spots
• Cilantro: Fresh and herbal use leaves and tender stems
• Jalapeño: Gives a hint of heat remove seeds and use more or less based on spice tolerance
• Red onion: Adds bite and color pick a firm onion with no visible cuts
• Lime juice: Again fresh juice keeps salsa bright and zippy
• Kosher salt: Season salsa to taste for best balance

Step-by-Step Instructions

Make the Marinade:

In a large bowl combine soy sauce olive oil maple syrup lime juice garlic salt Tajin paprika and chili powder Whisk until well mixed and fragrant

Marinate the Salmon:

Add salmon filets to the bowl and gently toss to coat them completely Cover and refrigerate for at least twenty minutes or up to overnight Make sure salmon is completely covered so all the flavors penetrate

Prep the Salsa Ingredients:

While the salmon is marinating dice avocado and mango into bite-sized pieces Finely chop the bell pepper cilantro jalapeño and red onion This is the time to double check everything is ripe and fresh

Make the Mango Salsa:

In a medium bowl combine avocado mango pepper cilantro jalapeño and red onion Squeeze lime juice over everything sprinkle with salt and gently toss Taste the salsa and add more salt or lime if needed

Prepare the Grill:

Clean your grill grates thoroughly and brush them with oil using a paper towel This prevents sticking and gives you distinct grill marks Heat to medium high around four hundred to four hundred fifty degrees Fahrenheit

Grill the Salmon:

Remove salmon from marinade shake off excess and place skin side down on the grill Grill for about seven to nine minutes turning halfway through If grill marks are getting too dark before the center is just done flip back to skin side and finish Use a thermometer to check salmon reaches at least one hundred thirty five to one hundred forty degrees Fahrenheit before removing

Rest and Serve:

Let salmon rest for a few minutes off the heat to finish cooking gently and hang onto moisture Plate immediately with generous spoonfuls of mango salsa Serve alone or alongside coconut rice for a real treat

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Wild-caught salmon always makes the final dish feel special to me it is worth seeking out at the market for the buttery texture and the beautiful deep orange color My little one once declared the mango salsa was so good it should be eaten with a spoon on its own

Storage Tips

Salmon is best enjoyed fresh but leftovers keep well in an airtight container in the fridge for up to two days. Always store mango salsa and salmon separately to keep the salsa crisp. The salsa is best eaten within one day as avocado can brown.

Ingredient Substitutions

Tajin is wonderful but if you do not have it use chili flakes and extra lime zest. Maple syrup and brown sugar both work the syrup makes for a silkier marinade. Coconut aminos are a great soy-free swap. Use any color bell pepper for the salsa if red is not on hand. No cilantro Simply skip or sub in fresh parsley.

Serving Suggestions

Serve this dish over coconut rice for a truly tropical plate. It is also delicious with simple steamed rice or a pile of mixed greens for something lighter. For an extra zing set out lime wedges and extra jalapeño slices. Leftover salsa even doubles as a topping for grilled chicken or fish tacos.

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Cultural and Historical Context

Mango salsa has roots in Latin American cuisine where fruit salsas bring a bright counterpoint to grilled or roasted meats. Combining it with salmon takes inspiration from both tropical flavors and Pacific Northwest seafood traditions. I felt inspired to blend the two after a trip where I tasted fresh fish and mango side by side.

Frequently Asked Questions About the Recipe

→ Can I bake the salmon instead of grilling?

Yes! Simply place marinated salmon on a parchment-lined baking sheet and bake at 400°F for 12–15 minutes until the internal temperature reaches 135-140°F.

→ What can I use instead of Tajin seasoning?

If you don't have Tajin, substitute with a pinch of red chili flakes and a teaspoon of lime zest, or leave it out for a milder taste.

→ Is the salsa spicy?

The salsa has a light kick from jalapeño. For less heat, remove the seeds or use less pepper to suit your taste.

→ What sides pair well with this dish?

Coconut rice, plain steamed rice, or quinoa all complement the sweet and savory flavors of the fish and salsa beautifully.

→ How long should I marinate the salmon?

For best results, marinate salmon for at least 20 minutes; avoid exceeding 24 hours as citrus can affect the texture.

→ Can I make the mango salsa ahead?

Yes, prepare salsa a few hours ahead and refrigerate. Add avocado just before serving to keep it fresh and bright.