Description
This Mango Salsa Salmon recipe combines perfectly seared salmon filets with a vibrant, fresh mango salsa. The sweet and tangy salsa beautifully complements the savory, spiced salmon, creating a delicious and colorful meal that’s ready in just 25 minutes. Ideal for a healthy weeknight dinner or a casual gathering, this dish features simple ingredients and a skillet-cooked method to retain maximum flavor and moisture.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon filets
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Mango Salsa
- 1 large ripe mango, diced
- 1/4 cup red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Prepare the Seasoning Mix: In a small bowl, thoroughly combine the brown sugar, salt, pepper, garlic powder, and paprika to create an even seasoning blend for the salmon.
- Make the Mango Salsa: In a large bowl, mix together the diced mango, red onion, red bell pepper, jalapeño, lime juice, fresh cilantro, and salt and pepper to taste. Stir well until all ingredients are fully combined, then set the salsa aside allowing the flavors to meld.
- Season the Salmon: Brush each salmon filet all over with lime juice. Evenly sprinkle and rub the prepared seasoning mix over the filets to ensure full coverage and flavor penetration.
- Cook the Salmon: Heat olive oil in a skillet over medium-low heat. Place the seasoned salmon filets skin side down in the skillet. Cook undisturbed for 5 minutes, then gently flip the filets and cook for an additional 5 minutes or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
- Serve: Remove the salmon from the skillet and plate each filet. Spoon generous amounts of the prepared mango salsa on top of each filet. Serve immediately for the best taste and texture.
Notes
- Ensure the salmon is cooked to an internal temperature of 145°F for safety and optimal doneness.
- For a spicier salsa, leave some seeds in the jalapeño or add extra jalapeño to taste.
- This dish pairs well with steamed rice, quinoa, or a light green salad.
- Leftover salsa can be stored in the refrigerator for 1-2 days, but it’s best served fresh.
