This delicious and very impressive-looking salmon with mango salsa requires only 7 ingredients. It is super easy to make but makes a great addition to any festive table. Perfect for Thanksgiving, Christmas, or Easter.
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
I've lost count of how often I've prepared this dish for friends and family. It's one of those fail-proof recipes that never disappoints. Incredibly easy to make, bursting with flavors, and totally kid-friendly, it effortlessly transforms into a fuss-free family dinner.
Marinated salmon ingredients
- Salmon. You can use any fresh salmon you can get. I usually use Australian Atlantic salmon or New Zealand king salmon, but you can also use wild salmon if you can find it.
- Plain yogurt, I like using organic Greek yogurt.
- Sweet chili sauce.
- Small bunch of cilantro, which we call coriander in Australia.
Mango salsa ingredients
- Mango: Look for a nice ripe mango that is still a little firm. It will make it easier to dice the mango and create a better presentation.
- Avocado: The same goes for avocado; look for a nice ripe, slightly firm avocado.
- A small bunch of cilantro or fresh mint leaves.
Find the full list of ingredients in the recipe card below 👇
How to make marinated salmon with mango salsa
While the recipe is incredibly easy, it requires a little planning ahead. You will achieve the best results if you marinate the salmon overnight.
- Let's start by mixing plain yogurt, I use Greek yogurt, sweet chili sauce, and fresh chopped cilantro leaves (coriander in Australia) in a large mixing bowl.
- Place salmon filets in the marinade and cover with a lid. Refrigerate the salmon overnight.
- Once salmon has marinated, it is time to bake it.
- Preheat the oven to 180'C (360'F)
- Take the salmon filets out from the marinade and remove the excessive marinade.
- Place the salmon skin side down on the prepared baking sheet and bake for 15-20 minutes until the salmon is just cooked and still a little pink in the middle.
Make the mango salsa
While the salmon fillets are baking, make this delicious fresh mango salsa.
- Simply peel and dice avocado and mango, finely chop cilantro leaves.
- Place all ingredients in a medium bowl, squeeze juice from one lime, and mix well to combine. If you would like some more help with this recipe head over to my 5 minutes avocado and mango salsa.
You can also make salsa ahead of time, place it in an airtight container, and refrigerate it for a couple of hours before serving. Fresh lime juice will prevent avocados from browning.
How to serve
After it's done baking, place salmon on plates and spoon the delicious mango avocado salsa over the top. It’s delicious on its own, but for something more filling, serve it with basmati rice.
For big family gatherings, bake a whole salmon fillet and cover it with this colorful salsa for a striking presentation.
Variations and substitutions for mango salsa salmon recipe
- Filet Options: Feel free to use small salmon filets as per the original recipe, or opt for a dramatic presentation by using a whole salmon filet as a captivating table centerpiece.
- Herb Swap: Not a fan of cilantro? Substitute it with fresh mint leaves for a refreshing twist in your mango salsa.
- Onion Addition: If you enjoy onions, consider adding finely chopped red onion to the salsa mix. However, be mindful when serving to younger kids as it might be too strong for their taste.
- Sweet Pepper Boost: Enhance the sweetness of the mango salsa by including diced red bell peppers, adding a colorful and flavorful dimension to your dish.
- Spice It Up: For those who prefer a spicy kick, blend in ¼ teaspoon of chili powder into the mango salsa, giving your dish an extra zing. Enjoy experimenting and tailoring this recipe to your taste preferences!
Color: Cooked salmon turns from translucent to opaque as it cooks. Look for a change in color from deep orange or pink to a lighter, opaque shade. However, some types of salmon, like sockeye, remain vibrant orange even when fully cooked, so color alone might not be the most reliable indicator.
Flakiness: When salmon is cooked, it becomes flaky and easily separates into moist, medium-sized flakes. You can check this by gently inserting a fork or knife into the thickest part of the salmon and twisting it slightly. If the salmon flakes easily and the flesh is opaque, it's done.
Internal Temperature: Use a meat thermometer to check the internal temperature of the salmon. The USDA recommends cooking fish to an internal temperature of 145°F (63°C). Insert the thermometer into the thickest part of the salmon to get an accurate reading.
Timer: If you're baking or grilling salmon, a general rule of thumb is to cook it for about 4-6 minutes per half-inch of thickness. However, cooking times can vary based on your method and the thickness of the fillet, so it's a good idea to start checking a little before the recommended time is up.
Salmon's Texture: When salmon is fully cooked, its texture should be firm yet tender. Overcooked salmon becomes dry and less flavorful, so it's best to avoid this by checking for doneness as it cooks.
If you like this salmon recipe make sure to try:
- SALMON IN TERIYAKI SAUCE
- EASY FURIKAKE SALMON RECIPE
- MISO GLAZED SALMON
- EASY BAKED SALMON RECIPE WITH CREAM SAUCE
How to store salmon with mango salsa
We rarely have any leftovers when I make this marinated salmon with salsa, but if you do find yourself with extras, just store the leftover salmon and mango salsa in separate airtight containers and refrigerate for 2-3 days. If you prefer, you can reheat the salmon in the oven for 10-12 minutes, but it's surprisingly delightful when served cold, making for a quick and healthy lunch option.
More gluten-free dinner ideas
Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩🍳
Marinated salmon with mango salsa recipe
- 4 salmon fillets, skin on
- ½ cup plain Greek yogurt
- ¼ cup sweet chili sauce
- small bunch of cilantro, chopped
- small bunch of cilantro, chopped
- 1 ripe mango peeled and diced
- 1 ripe avocado peeled and diced
- 1 lime juiced
- In a large mixing bowl, combine plain Greek yogurt, sweet chili sauce, and fresh chopped cilantro leaves (coriander). Mix well.Place salmon fillets in the marinade, ensuring they are fully coated. Cover with a lid and refrigerate for at least 30 minutes or overnight.
Baking the Salmon
- Preheat the oven to 180°C (360°F).Remove the salmon fillets from the marinade, allowing excess marinade to drip off.Place the salmon skin side down on a prepared baking sheet and bake for 15-20 minutes, or until the salmon is just cooked and slightly pink in the middle.
Mango Avocado Salsa
- Peel and dice avocado and mango. Finely chop cilantro leaves.In a medium bowl, combine diced avocado, mango, and cilantro.Squeeze juice from one lime into the bowl.Mix all ingredients well to create a vibrant mango salsa.
Assembling the Dish
- Serve the baked salmon fillets hot from the oven.Top each fillet generously with the fresh mango salsa just before serving and enjoy!