Mango Salsa Salmon — Tender and INCREDIBLE salmon with mango salsa that’s bursting with Mexican FLAVORS to complement the fish!! So EASY and ready in 15 minutes!!
Easy Mango Salsa Salmon Recipe
This mango salsa salmon recipe is perfect for busy weeknight dinners and since the salmon is made on one sheet pan, it makes clean up a breeze. The recipe is also delicious and fancy-looking yet fuss-free so you can serve it when you’re entertaining. Make the mango avocado salsa in advance, pop the salmon under the broiler, and dinner is ready in a flash.
We adored this salmon recipe and even though it may be a bit more of a summery-feeling recipe, I wouldn’t mind this any time of year. It would be a nice treat on a cold winter day that would put me in a Mexican vacation mindset.
The Tajin, which is a blend of various chiles and lime flavoring, along with the actual lime juice, and the touch of honey helps give this salmon tons of flavor and keeps it extremely moist and tender.
It’s lightly crisped on the outside but I like to cook my salmon on the rare side because the soft and tender center is where it’s at for me. The contrast of the exterior versus the interior of the salmon is great.
Along with the salsa, it’s a match made in heaven. The warm broiled salmon, the cool mango and other vegetables in the salsa (I use produce that’s already been in the fridge and is chilled), all those texture and temperature contrasts are phenomenal and make this dish extra good.
I have to say this is one of the best salmon recipes I have made in a long time and definitely within my top 5 of all time. Everything just worked perfectly.
What’s in Chile Lime Salmon with Mango Salsa?
For this salmon with mango salsa recipe, you’ll need:
- Salmon Filets (I used four very thick filets, each about 8 ounces each, 2 pounds salmon in total)
- Olive Oil
- Tajin or Chile Seasoning
- Lime Juice
- Orange Bell Pepper
- Jalapeno or Serrano Chile Peppers
- Lime Juice
How to Make Mango Salsa Salmon
Drizzle the salmon with olive oil and lime juice, then evenly season with Tajin, salt and pepper.
Broil the chile lime salmon to your liking, then remove the pan from the oven, drizzle with honey, and return the pan to the oven in the opposite direction for the most even cooking. Broil for about 2 additional minutes, or until done.
To make the mango avocado salsa, simply combine all the ingredients in a large bowl. If you made your mango salsa a bit spicier than you wanted it to be, adding some honey will mellow and marry the flavors.
Do I Have to Broil the Salmon?
You could also bake this chile lime salmon at a high oven temperature, approximately 475F, for probably 10-ish minutes, but I like the quick searing method of using the broiler, which also preserves a more rare center.
Mango Salsa Variations to Try
The mango avocado salsa is very flexible based on what you have on hand and enjoy. Other salsa recommendations include:
- Onions (Red, White, Green)
- Another Color Bell Pepper
- Another Type of Chile Pepper (for a different level or type of heat intensity)
- Black Beans
Tips for Making Mango Salsa Salmon
This salmon is broiled, and as always, anytime you’re broiling something you should keep a very close on your food because it can burn very quickly under the broiler. You don’t have to broil on the top rack (you can use the second rack), and while it will take slightly longer, there’s less chance of the chile lime salmon burning if you’re not confident with your broiler or it’s not a feature you use often on your oven.
Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference for doneness. For me, for more rare-in-the-center salmon, 7 minutes was perfect.
If you want more well done salmon, cook it slightly longer by a minute or two, but I recommend not overcooking it. It just doesn’t have the same flavor if it’s overcooked.
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Chile Lime Salmon with Mango Avocado Salsa
- four 8-ounce skin-on salmon filets, better if they are thicker center cuts rather than thinner but use what's available
- 3 to 4 tablespoons olive oil, divided
- 4 teaspoons Tajin seasoning or similar chile seasoning/powder, something with a slight kick, divided; or to taste
- 1 ½ teaspoons kosher salt, divided; or to taste
- 1 ½ teaspoons freshly ground black pepper, divided, or to taste
- 3 to 4 tablespoons lime juice, divided
- 1 to 2 tablespoon honey, divided; optional and to taste
Mango Avocado Salsa
- 1 large ripe juicy mango, peeled and diced small
- 1 large orange bell pepper, seeded and diced small (another color bell pepper may be substituted)
- 1 medium/large cucumber, peeled and diced small
- ⅓ cup fresh cilantro, finely minced; or to taste
- 1 or 2 jalapeno or serrano chile peppers; optional and to taste, see NOTE 2 below
- ¼ cup lime juice
- 1 + teaspoons kosher salt, or to taste
- 1 medium/large ripe Hass avocado, peeled and cubed
- 1 to 2 tablespoons honey, optional and to taste
For the Salmon:
- Preheat broiler to high and place the oven rack on the top position, about 4 to 6 inches below the broiler.
- Line a sheet pan with foil for easier cleanup, slightly roll up the edges of the foil to prevent the liquids from running to the sides of the pan, place the salmon filets on the pan, evenly drizzle with olive oil, evenly season with Tajin, salt and pepper, evenly drizzle with lime juice, and broil for about 5 minutes, or until salmon is nearly done to your liking.
- Remove the pan from the oven, optionally and evenly drizzle with honey, return the pan to the oven in the opposite direction for the most even cooking, and broil for about 2 additional minutes, or until done.
- If you're not adding the honey, just keep the pan in the oven the whole time, but I would rotate the pan after 5 minutes to ensure the most even cooking. Keep a very close eye on the salmon, especially after adding the honey because the sugars will be prone to caramelizing which is good, but burning is not. SEE NOTE 1 below regarding broiling. While salmon broils, make the salsa.
For the Mango Avocado Salsa:
- Combine all ingredients in a large bowl except the honey, stir to combine, and taste the salsa. Depending on your preference, and if the salsa tastes at all flat, I recommend adding more salt. If you're like me and added two large serranos, with half the seeds included, and you made your salsa a bit spicier than you wanted it to be, adding the honey will mellow and marry the flavors.
- Serve the salsa over or next to the salmon. Salmon will keep airtight in the fridge for up to 4 days as will the salsa. Note that the salsa will become more watery as time passes and the fruits and vegetables release their natural juices.
Nutrition information is automatically calculated, so should only be used as an approximation.
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