Salmon with Mango Salsa (Grilled or Baked)

Salmon with Mango Salsa is one of my go-to meals when I want something that’s fresh, flavorful, and nourishing. I pair tender, flaky salmon with a vibrant mango salsa that brings sweet, spicy, and tangy notes to every bite. Whether I grill the salmon outside or bake it in the oven, this dish always feels like a tropical escape on a plate.

Why You’ll Love This Recipe

I love how this recipe balances richness and brightness. The salmon is hearty and satisfying, while the mango salsa adds a burst of freshness that cuts through perfectly. It’s quick to prep, looks beautiful on the plate, and works well for both casual dinners and more special occasions. Plus, I can grill it in the summer or bake it anytime—it’s flexible and always delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)

• Olive oil

• Lime juice

• Garlic, minced

• Salt

• Black pepper

• Ground cumin (optional for added depth)

For the mango salsa:

• Fresh ripe mangoes, diced

• Red bell pepper, diced

• Red onion, finely chopped

• Fresh cilantro, chopped

• Jalapeño or red chili, minced (optional, for heat)

• Lime juice

• Salt

directions

1. I start by patting the salmon dry and seasoning it with salt, pepper, lime juice, garlic, and a drizzle of olive oil. I sometimes add a pinch of cumin for a warm, smoky note.

2. While the salmon marinates for 10–15 minutes, I prepare the mango salsa. I combine the diced mango, red pepper, onion, cilantro, jalapeño, and lime juice in a bowl. I mix gently and season with a bit of salt to taste.

3. For grilled salmon: I preheat the grill to medium-high heat and lightly oil the grates. I place the salmon skin-side down and grill for about 4–5 minutes per side, depending on thickness, until the fish is just cooked through and flakes easily.

4. For baked salmon: I preheat the oven to 400°F (200°C). I place the seasoned salmon on a parchment-lined baking sheet and bake for 12–15 minutes, or until it flakes easily with a fork.

5. I serve the salmon hot, topped with generous spoonfuls of mango salsa.

Servings and timing

This recipe serves 4. It takes about 15 minutes of prep time and 12–15 minutes to cook, whether I’m grilling or baking.

Variations

Sometimes I swap out the mango for pineapple or peach for a slightly different fruity twist. When I want more texture, I add diced avocado to the salsa. For extra spice, I toss in more jalapeño or a pinch of chili flakes. If I’m short on time, I bake the salmon in foil packets with lime slices—it keeps it moist and flavorful with no cleanup.

storage/reheating

Leftover salmon keeps well in the fridge for up to 2 days. I store it separately from the mango salsa so it doesn’t get soggy. To reheat, I gently warm the salmon in a skillet over low heat or in the oven at 300°F (150°C) until just heated through. I always serve the salsa cold or at room temperature—never reheated.

FAQs

Can I use frozen salmon?

Yes, I often use frozen salmon fillets. I just make sure to thaw them completely and pat them dry before seasoning.

How ripe should the mangoes be?

I use ripe but firm mangoes. They should be sweet and juicy but not overly soft, so the salsa holds its shape.

Can I make the mango salsa ahead of time?

Yes, I often make it a few hours ahead and store it in the fridge. The flavors actually improve a bit, but I avoid making it too far in advance so it stays fresh.

What sides go well with this dish?

I usually serve it with coconut rice, quinoa, or a simple green salad. Grilled vegetables or roasted sweet potatoes are also great choices.

Can I cook the salmon in an air fryer?

Yes, I’ve cooked the salmon in the air fryer at 400°F (200°C) for about 8–10 minutes, and it turns out perfectly moist with a crisp exterior.

Conclusion

Salmon with Mango Salsa is one of those dishes I can count on for a fresh, flavorful, and wholesome meal. It’s simple to make, stunning to serve, and satisfying every time. Whether I grill it on a sunny day or bake it for a weeknight dinner, I always enjoy how the tropical salsa brightens up the rich, tender salmon.