Roasted Salmon with Mango Salsa

An easy recipe of roasted salmon fillets topped with fresh mango salsa that create a vibrant, flavorful dish that will tempt the taste buds.

I tend to keep salmon steaks on hand in our freezer. It’s easy to defrost, a good protein source and salmon cooks pretty quickly. So if I have forgotten to defrost something for dinner, there’s always salmon to fall back on. Over the years I have made many salmon recipes for the blog that you can use with all types of salmon. But I have to say, that this is my favorite way to serve it. The cooking method couldn’t be easier and it results in a tender salmon topped with a burst of flavor. This is great for serving at a dinner party or lunch with friends as it allows you to do most of the work ahead of time.

If using skin-on salmon, cook the salmon skin side down to help give it a nice crisp texture. It also helps to make the salsa a little ahead of time as the flavor develops as it sits. 

This Roasted Salmon Is…

• A fresh flaky salmon topped with a delicious mango salsa recipe.
• One of the easiest ways for cooking salmon.
• A tasty recipe for the whole family. 
• The perfect summer dish with fresh flavor and a lovely colorful salsa for presentation.

Ingredients

Salmon- I use skinless wild-caught salmon filets, about 4 oz. per filet. If you cut a 16 oz. piece of salmon you will have 4 filets. You can also use salmon with the skin on, just place salmon flesh-side up in the skillet when roasting.

Oils- I like to use coconut oil to cook the salmon. It gives the salmon a nice flavor that pairs nicely with the mango salsa. I use extra virgin olive oil to dress the dish. You can use olive oil to roast the salmon if you prefer.

Seasoning- I use sea salt and freshly ground black pepper to season. If using standard table salt, use slightly less than the recipe calls for as table salt tends to be slightly more salty. Adjust as needed.

Salad- I like to use spring mix for a bed for the salmon when serving. Fresh spinach, red leaf lettuce and butter lettuce also work great here. This is completely optional.

Mangoes- use fresh, ripe mangoes over frozen mangoes for best results.

Fresh Herbs- use fresh cilantro, if you don’t have cilantro, flat leaf Italian parsley will work.

Fresh Lime Juice- you can use fresh limes or bottled lime juice for this.

Onion- I use red onion for the sweet onion flavor, you can also use yellow onion.

Jalapeño- use a fresh jalapeño over jarred ones. This is optional to use them so if you don’t like a little kick to it, the salsa is still delicious without it.

Tools

Large Skillet, Grill Pan, or Baking Sheet

Directions

Begin by making the salsa. Cut the mango into small pieces. Dice the onion, chop the cilantro, and mix with the mango in a bowl. Remove the seeds from the jalapeño and dice it finely. Add about 1 to 2 tbsp. depending on the desired heat. Sprinkle over the sea salt and cut open the lime to squeeze its juices into the bowl. Mix well, then taste to make sure it has enough salt. Add more if needed.

For the salmon, heat oven to 425℉/218 ℃. Heat a pan over medium heat with a tbsp. of coconut oil. Salt and pepper the salmon. Then add it to the pan to cook for just about 1 minute then pop it into the oven to cook for approximately 12-15 minutes depending on the thickness of your filets. Salmon is cooked when the internal temperature or the thickest part of the filet is at 145℉/63℃.

To serve, place the cooked salmon in the center of a bed of spring mix. Spoon a generous amount of salsa over the filet. Then drizzle some olive oil over the spring mix to dress it lightly. Serve immediately.

Cooking Tips

• I recommend using cast iron or a heavy bottom pan for this. The stove to oven transfer allows you to leave the salmon in the same pan. Also the combination of coconut oil and a heavy-bottomed skillet, like cast iron, results in a crisp surface.
• Make the salsa ahead of time, it will allow the flavors to blend well before serving.
• If using a baking sheet to prepare the salmon, it is not necessary to cook on stovetop. Instead, pour coconut oil over the salmon fillets, season and place in the oven to cook. Make sure to use a baking sheet with an edge.

How To Store

Store leftover mango salsa in a small bowl separately from the leftover salmon. Cover the bowl tightly with plastic wrap or place both the salsa and salmon in a separate airtight container. Salsa will last up to a week and salmon up to 3 days. 

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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Cast Iron Skillet Set of 2 (10 in and 12 in)

White Mixing Bowls

Olive Oil Dispenser

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If you try this recipe and love it, I would greatly appreciate you coming back to give it 5 stars!