Experience a burst of flavors with our Salmon with Mango Salsa, where the sweetness of mangoes beautifully balances the fiery habanero salsa for a truly tantalizing dish!
I love that you can find mangos available year round, while they are best May through September.
Table of Contents
Reasons To Love This Salmon with Mango Salsa
- I love that the sweetness of mangoes perfectly complements the rich, savory flavor of salmon.
- Sweet mango salsa adds a refreshing, fruity twist to the dish, making it ideal for summer meals or as a light, rejuvenating dinner option.
- This Salmon with Mango Salsa recipe is versatile and can adapt to various dietary preferences.
- This dish is nutritionally rich as salmon is loaded with omega-3 fatty acids and protein, while mangoes add vitamins and antioxidants.
Recipe Ingredients
- Mangoes: Key ingredient for the salsa, offering a sweet and tropical flavor.
- Dried Habanero Pepper: Adds a spicy kick to the salsa, balancing the sweetness of the mangoes. I love using Frontier’s fabulous dried habaneros in this mango habanero salsa recipe. I also love using their dried chipotle peppers in my favorite refried beans and their ancho chilies in my slow cooker barbacoa beef and Enchiladas Colorado.
- Lime Juice: Used in the salsa for a zesty, citrusy accent that enhances the overall flavor profile.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice Variations: Consider adding smoked paprika for smokiness, ground coriander for a citrusy note, or a dash of cayenne, chili powder, or red pepper flakes for extra heat.
- Glazing the Salmon: You can add pure maple syrup or honey as a glaze for the salmon. This will enhance the dish with a layered sweetness that complements the fresh mango salsa.
How to Make Salmon with Mango Salsa
Step #1: Pat salmon fillets dry with a paper towel. Combine orange juice, garlic powder, salt, pepper, cumin, and oil in a zipper-close bag. Add the salmon fillet and gently turn to coat. Set aside in the fridge for 30 minutes.
Step #2: Meanwhile, soak the dried habanero in hot water for 15 minutes to soften. Transfer to a cutting board and mince. Place in a medium bowl along with diced mango, onion, and tomato. Add lime juice, cilantro, and salt. Toss to combine. Refrigerate salsa until ready to serve.
Step #3: Preheat an outdoor grill to medium heat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they can make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees Fahrenheit (about 177 degrees Celsius). Grill salmon skin side down for 10 minutes per inch of thickness. Turn and cook on the second side until the fish flakes easily with a fork.
Step #4: Serve topped with habanero mango salsa.
Expert Tips
- Choosing the Salmon: Opt for wild-caught salmon like Alaskan king, coho, or sockeye for superior flavor and texture. While king salmon is the richest, all varieties are delicious. Avoid farm-raised Atlantic salmon as it tends to be fattier, less nutritious, and can result in a mushier texture when baked. Choosing the right salmon makes a noticeable difference in your dish.
- Indoor Grilling Alternative: If it’s too cold to use the barbecue, don’t hesitate to use your indoor grill pan. It’s an excellent substitute for achieving those desirable grill marks and flavors while preparing the mango habanero salsa.
- Mango Preparation Made Easy: Struggling with pitting, peeling, or cutting mangoes? Consider using a specialized mango slicer. This handy tool simplifies the process, allowing for easier and more precise cuts. For additional tips and techniques, refer to my post on mango preparation tips.
Frequently Asked Questions
Use an instant-read thermometer or a meat thermometer and insert it into the thickest part of the salmon. The ideal internal temperature for perfectly cooked salmon is 145°F (63°C).
Yes, you can cook salmon in an air fryer. Preheat the air fryer to 400°F (200°C). Place the marinated salmon in the basket and cook for about 7-10 minutes, depending on the thickness. This method gives a deliciously crisp exterior while keeping the inside moist.
Absolutely! To bake salmon, preheat your oven to 400°F (200°C). Place the marinated salmon, flesh side down, on a lightly greased baking sheet. Bake for approximately 12-15 minutes, or until it flakes easily with a fork. This method ensures a deliciously crispy exterior with a moist, tender interior.
Storage Info
Store leftover Salmon with Mango Salsa in separate airtight containers in the refrigerator. The salmon will stay good for up to 3 days, while the salsa is best consumed within 2 days for optimal freshness. Freezing is not recommended, as it can significantly alter the texture of both the salmon and the salsa.
To reheat the salmon, gently warm it in a pan over low heat or the oven at a low temperature, but avoid microwaving as it can dry out the fish.
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Salmon with Mango Salsa Recipe
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Ingredients
For the salmon
- 1 1/2 pounds skin-on salmon filet
- 1/3 cup orange juice
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Sea Salt
- 1/4 tablespoon Black Pepper
- 1/4 tablespoon Cumin
- 3 tablespoons olive oil
For the salsa
- 1 small Dried Habanero Pepper - stemmed and seeded
- 2 mangoes - peeled, pitted and finely diced
- 1 small white onion - finely chopped
- 1 cup quartered grape tomatoes
- Juice of 1 lime
- 3 tablespoons chopped fresh cilantro leaves
- 1/8 teaspoon Sea Salt
Instructions
- Pat salmon fillets dry with a paper towel. Combine orange juice, garlic powder, salt, pepper, cumin, and oil in a zipper-close bag. Add the salmon fillet and gently turn to coat. Set aside in the fridge for 30 minutes.
- Meanwhile, soak the dried habanero in hot water for 15 minutes to soften. Transfer to a cutting board and mince. Place in a medium bowl along with diced mango, onion, and tomato. Add lime juice, cilantro, and salt. Toss to combine. Refrigerate salsa until ready to serve.
- Preheat an outdoor grill to medium heat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they can make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees Fahrenheit (about 177 degrees Celsius). Grill salmon skin side down for 10 minutes per inch of thickness. Turn and cook on the second side until the fish flakes easily with a fork.
- Serve topped with habanero mango salsa.
NOTES
Nutrition
Wow! I made this with the mango salsa, and it turned out amazing! I’ve always had a knack for cooking salmon, but pairing it with this salsa was a new twist for me. It was so delicious!
We love it! I adjust recipe sometime according to what I have on hand. But always good
Hi Mary, thanks for loving this one. It is so good! – Linda
I have eaten/prepared salmon very similarly and it is divine. Salmon and mango just go together.
Please with their distinctive colors, it makes for a vibrant looking meal.