SALMON WITH MANGO SALSA RECIPE VIDEO
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Salmon with Mango Salsa
If you haven’t made very many salmon recipes in your life, please stop the insanity now with this Baked Salmon with Mango Salsa recipe! Salmon is buttery juicy, and the easiest protein you can cook. It literally takes minutes to prep and then bakes to juicy perfection in the oven – no babysitting required! To make this Salmon with Mango Salsa recipe, all you need are a few ingredients, a big piece of foil, a baking sheet and an oven. Wet rubbed salmon goes in, and gourmet deliciousness comes out. This baked salmon recipe uses the almost embarrassingly easy method of baking salmon in foil as my Lemon Garlic Butter Salmon (a fav!), but I’ve swapped the lemon and herbs for spicy, smoky chipotle powder and Mexican seasonings. The earthy, robust seasonings are complimented by the bright, refreshing, sweet Mango Salsa so every bite is perfect harmony of sweet, tangy, spicy, fiestalicious perfection.
Why You’ll Love this Mango Salsa Salmon:
Salmon in foil. I love baking salmon in foil because it not only produces tender, juicy salmon, but you literally have ONE piece of foil to throw away for “dishes!” Quick and Easy. The salmon rests in a simple wet rub while you prep the Mango Salsa so it can be served as soon as your salmon comes out of the oven- no extra prep time required! Healthy and Satisfying. Salmon tastes buttery tender and will satisfy all those meat cravings, but it is a nutritious, protein-packed powerhouse. The wet rub and mango salsa are also healthy but deliver a dreamy explosion of flavor. Fresh Flavorful Texture. The Mango Salsa is the ying to the Chipotle Salmon’s yang both in texture and flavor. It introduces an alluring, palate pleasing symphony of fresh ingredients and vibrant flavors. It’s a match made in heaven. And in your kitchen.
WHAT SALMON IS BEST?
I went into detail about types of salmon in my Greek Salmon recipe, so here is just a quick overview of what to look to look:
Use high quality salmon. This baked Salmon with Mango Salsa recipe is super simple, so you need quality salmon because you will be able to TASTE the difference – both in flavor and texture. Use wild caught salmon. Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon. King salmon is the richest tasting, but it is also the most expensive, so don’t feel like you have to buy it – the other varieties will also taste delicious. What Salmon should I avoid? Avoid farm-raised Atlantic salmon as it is fatty, less nutritious (due to its artificial diet), waterier and can bake up mushy. What size salmon is best? I used a 3-pound salmon fillet for this Salmon with Mango Salsa recipe, but the recipe is very forgiving. You can use a larger salmon with no problem. If you choose a smaller salmon, you may want to reduce the wet rub or not use all of it. Can I use individual fillets? Absolutely! Individual fillets tend to be more expensive but they will certainly work in this recipe. Can I use frozen salmon? I haven’t seen frozen large fish fillets, but you can certainly use smaller frozen fillets, just take care they are wild caught fillets. Wild caught salmon is always better than farmed salmon – fresh OR frozen.
How to Season Salmon
This Salmon with Mango Salsa is seasoned with a dynamic wet rub. It is made with pantry ingredients with layers of smoky heat, tangy lime, sweet honey and buttery bliss. You will need:
Butter. Adds a depth of buttery flavor that is sublime. Use unsalted butter so we can salt the salmon separately. You may also substitute with olive oil but you will lose the butter flavor – and it’s only two tablespoons, so go butter! Lime juice and lime zest. Awakens the entire flavor profile with its fresh tanginess. It is the perfect compliment to the smoky, earthy chipotle. I like to add fresh lime juice to the salmon after it has baked as well. Honey. Always a favorite with lime and chipotle. It cuts through the sourness of the lime and the heat of the chipotle powder. You may also substitute with brown sugar if you don’t have honey on hand. Chipotle Chile Powder. This seasoning is also called “ground chipotle chile pepper.” Chipotle powder is a very common spice and should be easily found at every grocery store. Chipotle chile powder is smoky and spicy, and infuses our salmon with a deep, spicy, earthy flavor. You can use anywhere from ¼ teaspoon to 1 teaspoon chipotle powder, with 1 teaspoon being spicy but not knock-your-socks-off when combined with the mango salsa. Seasonings. The rest of the seasonings include chili powder, ground cumin, smoked paprika, onion powder, garlic powder and salt to create layers of flavor without overwhelming the palate.
HOW TO MAKE SALMON with mango salsa
Baked Salmon with Mango Salsa is very easy to make. Here are some tips and tricks to help make it a swimming success!
HOW DO YOU KNOW WHEN SALMON IS DONE?
Baked Salmon remains buttery, juicy and tender as long as it isn’t overcooked. I like salmon medium so the inside is very moist, still slightly translucent but not raw. It is better for salmon to be undercooked than overcooked in my opinion. The best way to know if your salmon is done but NOT overcooked is to use an instant read thermometer. Insert the thermometer into the thickest part of the salmon. The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature it will be overdone because the temperature will continue to rise after baking. Instead, America’s Test kitchen suggests cooking your salmon to about 125 degrees F (52 degrees C) to avoid dry, overcooked salmon. I usually cook my salmon to just 130 degrees F and the results are always perfect after a 5-minute rest.
About Mango Salsa
I LOVE Mango Salsa so much; I have dedicated an entire post to it. It is delectable plain or with chips and elevates our Chipotle Salmon to jaw dropping delicious. Our Salmon with Mango Salsa recipe is a dance of rich, smoky, spicy chipotle, sweet and juicy mangos, crunchy bell peppers, crisp cucumbers, zingy red onion, citrussy cilantro, kickin’ jalapeno and tangy lime in every harmonious mouthful. The fresh brightness of the Mango Salsa cuts through the spicy salmon and is a must in my book. Because nothing makes you appreciate sweet like heat. This Mango Salsa recipe is super easy to make and can be prepped in minutes. You can start it while your salmon is resting with the wet rub and finish it while your salmon is in the oven if need be. If Mango Salsa makes you nervous because you are uncertain of how to choose mangos or how to cut, I’ve got you covered in my post all about mangos here.
How to Make Mango Salsa:
Can I Make Mango Salsa Ahead of Time?
Mango Salsa is best served the day it is made; however, you can store it for up to two days in an airtight container in your refrigerator but be aware that the mangos will become increasingly soft and change the texture of the salsa. Softer mangos don’t mean they’ve gone bad, they’re just not as appetizing.
Mango Salmon Recipe Variations
Seasonings: Season the wet rub with Cajun seasoning instead of chipotle. Salmon fillets: Make the recipe with 6 oz. salmon fillets instead of one large fillet, the baking time will be about the same. Cook on the stovetop: Cook salmon fillets on the stove for about 3-4 minutes per side. Mango salsa variations: Customize the mango salsa by adding other fruits such as pineapple, strawberries, blueberries, orange or peaches. You can omit the cucumber and bell peppers or add more of one or the other. Make the salsa spicier by adding additional jalapeno or more tangy with additional lime juice. Make mango slaw. Keep the mango salsa recipe the same but mix it with 2 cups finely shredded green cabbage. This would be fantastic in tacos.
HELPFUL Tips for Salmon with Mango Salsa
What can I serve with Salmon with Mango Salsa?
This healthy Salmon with Mango Salsa is almost a complete meal. I love serving it with any of the following sides:
Grains: rice, quinoa, cauliflower rice, Mexican Rice, Cilantro Lime Rice or Avocado Rice. Vegetables: a big green salad, roasted broccoli, Grilled Corn on the Cob Fruit: watermelon, Pina Colada Fruit Salad, Perfect Fruit Salad with Honey Citrus Dressing, Watermelon Pineapple Fruit Salad Dessert: homemade Churros with chocolate sauce!
How Should I Serve Salmon with Mango Salsa?
You can serve baked Salmon with Mango Salsa with any of the aforementioned sides, or you can turn it into something entirely different such as:
Salmon Tacos. Pile tortillas with salmon, top with mango salsa and my Avocado creamy I use in this recipe (my fav!). Shrimp Burritos: Layer a burrito size tortilla with cilantro lime rice or Mexican Rice, black or pinto beans, salmon, guacamole, sour cream and lettuce. Top with mango salsa. Salmon Salad: Add salmon and mango salsa to chopped romaine lettuce, avocados, fresh corn, black beans, pepitas or sunflower seeds. Serve with Tomatillo Avocado Ranch or Cilantro Lime Dressing. It would also be delicious added to my Corn Salad recipe, Southwest Salad, or Southwest Orzo Salad. Salmon Bowls: Layer cilantro lime rice with black beans, salmon, chopped lettuce, mango salsa, either sour cream/Greek yogurt or my Tomatillo Avocado Ranch or Cilantro Lime Dressing.
Can I freeze my Salmon with Mango Salsa?
You can definitely freeze your baked salmon but I would not advise freezing the salsa IF you plan on using it as salsa. The fruit will become soft and mushy when defrosted. Instead of using frozen salsa as salsa, you can puree it and use as a sauce to pour over salmon or in the skillet like in my Mango Verde Chicken recipe. To freeze salmon:
Looking for more Salmon Recipes?
Blackened Salmon with Creamy Cajun Sauce Baked Greek Salmon with Creamy Dill Sauce Sheet Pan Fajita Salmon with Cilantro Lime Butter Asian Barbecue Salmon Cajun Salmon with Pineapple, Mango Avocado Salsa Sheet Pan Asian Chimichurri Salmon with Pineapple and Snap Peas Lemon Garlic Butter Salmon with Crispy Panko and Broccoli Sheet Pan Cashew Honey Soy Salmon Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa
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