Salmon With Mango Salsa Recipe

There’s just something about the combination of savory grilled salmon with bright, zesty mango salsa that makes this dish irresistible. It’s like a little taste of summer, no matter what time of year you’re making it. The marinade gives the salmon this perfect blend of sweet, tangy, and smoky flavors, while the mango salsa adds a refreshing burst of sweetness and a touch of heat. Trust me, once you try this dish, it’ll be on repeat in your kitchen.

I first fell in love with this recipe while hosting a casual backyard dinner with friends. It was one of those perfect evenings where the grill was fired up, the conversation flowed effortlessly, and the food just seemed to taste better under the glow of string lights. The mango salsa stole the show, and guests kept asking for seconds (and the recipe). Now, it’s my go-to for a light yet satisfying meal that always wows a crowd.

this RECIPE

The story behind salmon with mango salsa

Salmon is a versatile and nutrient-rich fish that’s loved across many cuisines. Pairing it with fruit salsa isn’t exactly a new idea, but it’s one that’s stood the test of time. Mango salsa, in particular, is popular in tropical and coastal cuisines, where fresh seafood and sweet fruit are abundant. What makes this version special is the slight kick from the jalapeño and Tajin seasoning, which balances the sweetness of the mango and avocado. The dish feels like a blend of coastal flavors with a modern twist, bringing the vibrancy of the tropics to your plate.

Let’s talk about the ingredients

This recipe is packed with fresh, flavorful ingredients that are simple to find but come together in a truly magical way:

• Salmon fillets: The star of the dish, salmon’s rich, flaky texture works beautifully with the bold flavors in this recipe. Opt for wild-caught salmon if possible—it’s typically leaner and more flavorful. Don’t have salmon on hand? Try this recipe with mahi-mahi or cod.
• Soy sauce: Adds umami depth to the marinade. A tamari-based or tamarind-based soy alternative works well.
• Maple syrup: This touch of sweetness balances the salty and tangy flavors. Brown sugar is a great substitute if you’re out of syrup.
• Tajin seasoning: The chili-lime flavor of Tajin gives the salmon a fun, citrusy kick. No Tajin? Use a mix of chili powder and a squeeze of lime juice.
• Mango: Sweet, juicy, and tropical, mango is the highlight of the salsa. Look for one that’s ripe but firm for easy dicing. If mango isn’t in season, pineapple makes a great alternative.
• Avocado: Creamy and buttery, it complements the tangy and spicy notes of the salsa.
• Fresh lime juice: The acid ties everything together and enhances the brightness of the salsa and marinade.

Kitchen tools: What you’ll need (and substitutes)

Having the right tools can make a world of difference when preparing this recipe:

• A sharp chef’s knife: Essential for dicing mango, avocado, and vegetables. A dull knife will just make the process frustrating (and messy).
• Mixing bowls: You’ll need at least two—one for the marinade and another for the salsa.
• Grill or grill pan: Perfect for achieving that smoky char. If you don’t have a grill, an oven or stovetop works beautifully (more on that below).
• Fish spatula: Designed for flipping delicate fish without breaking it apart. In a pinch, you can use a regular spatula, but be gentle!

Step-by-step: How to make salmon with mango salsa

Let’s get started, step by step:

1. Make the marinade: In a large bowl, whisk together the soy sauce, maple syrup, olive oil, lime juice, garlic, Tajin seasoning, and spices. It’ll smell incredible—sweet, tangy, and savory all at once.
2. Marinate the salmon: Place the salmon fillets in the bowl and toss them to coat. Let them marinate in the fridge for at least 20 minutes, but no longer than 24 hours. Pro tip: Don’t skip the marinating step! It infuses the fish with so much flavor.
3. Prep the salsa: While the salmon marinates, dice the mango, avocado, bell pepper, red onion, and jalapeño. Toss everything in a bowl with lime juice, salt, and fresh cilantro. Taste as you go—you want a balance of sweet, tangy, and slightly spicy.
4. Grill the salmon: Heat your grill to medium-high and brush the grates with oil to prevent sticking. Grill the salmon skin-side down for 7-9 minutes, flipping halfway through. Keep an eye on it—grill marks are great, but you don’t want to char it too much!
5. Serve: Plate the grilled salmon and top it with a generous scoop of mango salsa. Pair it with coconut rice or a side salad for a complete meal.

Variations to try

• Low-carb option: Skip the coconut rice and serve the salmon over cauliflower rice or zucchini noodles.
• Vegan twist: Replace the salmon with grilled portobello mushrooms or tofu. Use the same marinade and grilling instructions.
• Seasonal switch-up: In the fall, try swapping mango for diced persimmons or pomegranate arils for a seasonal twist.
• Spice it up: Add extra jalapeño or sprinkle some crushed red pepper flakes into the salsa for more heat.

Serving and presentation ideas

For a show-stopping presentation, serve the salmon on a large platter, topping each fillet with mango salsa. Garnish with a sprig of cilantro or a lime wedge on the side for an extra pop of color. Pair it with fluffy coconut rice or quinoa to soak up all those delicious juices. Add a side of grilled veggies like asparagus or zucchini to round out the meal.

Drink pairings

A dish this vibrant deserves equally refreshing beverages! Here are a few ideas:

• Sparkling lime water: The zesty lime complements the salsa’s citrus notes beautifully. Add a sprig of mint for a refreshing twist.
• Mango smoothie: Double down on the mango theme with a creamy, tropical smoothie.
• Iced green tea with honey: The earthy tea and subtle sweetness pair well with the bold flavors of the salmon.

How to store and reheat

Got leftovers? Lucky you! Store the salmon and salsa separately in airtight containers in the fridge. The salmon will stay fresh for up to 3 days, while the salsa is best enjoyed within 1-2 days. Reheat the salmon gently in the oven at 300°F until warm, or use a skillet over low heat. Avoid the microwave—it can dry out the fish.

Adjusting for different serving sizes

This recipe easily scales up or down. If you’re cooking for two, halve the ingredients but keep the marinade ratios consistent. Feeding a crowd? Double the recipe, but grill the salmon in batches to avoid overcrowding. Just keep an eye on cook times when scaling—thicker fillets may take longer, while smaller ones cook quickly.

Troubleshooting: Common issues and how to fix them

• Dry salmon: Pull the salmon off the grill as soon as it hits 135°F. It’ll continue to cook as it rests.
• Soggy salsa: Use ripe but firm mango and avocado to avoid mushiness. Toss the salsa just before serving for the freshest texture.
• Fish sticking to the grill: Make sure to oil the grill grates well and let the salmon cook undisturbed before flipping.

Give this recipe a try!

I can’t wait for you to try this salmon with mango salsa—it’s a true crowd-pleaser with bright, bold flavors that feel like sunshine on a plate. Experiment with the variations, make it your own, and share it with family and friends. Whether it’s a special occasion or a simple weeknight dinner, this recipe is bound to become a favorite.

FAQs

1. Can I use frozen salmon?
Yes! Just make sure to thaw it completely before marinating to help the flavors penetrate the fish.

2. What if I don’t have a grill?
No problem—bake the salmon at 400°F for 12-15 minutes, or cook it in a non-stick skillet over medium heat.

3. Can I make the salsa ahead of time?
Yes, but wait to add the avocado until just before serving to keep it from browning.

4. How can I make this less spicy?
Leave out the jalapeño and use sweet paprika instead of chili powder in the marinade.

5. Can I freeze leftovers?
The salmon freezes well for up to 2 months, but the salsa is best enjoyed fresh.

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