Description
This vibrant Mango Salsa Salmon recipe combines perfectly seasoned, pan-seared salmon filets with a fresh, zesty mango salsa. Ready in just 25 minutes, it’s a delightful, healthy dish that bursts with tropical flavors, making it an ideal choice for a quick weeknight dinner or a special occasion meal.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon filets
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Mango Salsa
- 1 large ripe mango, diced
- 1/4 cup red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Prepare the Seasoning Mix: In a small bowl, combine the brown sugar, salt, pepper, garlic powder, and paprika thoroughly to create an even seasoning blend for the salmon.
- Make the Mango Salsa: In a large bowl, mix the diced mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and salt and pepper to taste. Stir well until fully combined, then set aside to allow the flavors to meld.
- Season the Salmon: Brush the salmon filets all over with lime juice, then evenly sprinkle and rub the prepared seasoning mix onto each filet ensuring thorough coverage.
- Cook the Salmon: Heat olive oil in a skillet over medium-low heat. Place the seasoned salmon filets skin side down in the skillet and cook undisturbed for 5 minutes. Flip gently and cook for another 5 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
- Serve: Remove the salmon from the skillet, plate the filets, and spoon generous amounts of the mango salsa over the top. Serve immediately while hot and enjoy!
Notes
- Use freshly squeezed lime juice for best flavor.
- Adjust the jalapeño quantity according to your heat preference.
- Ensure the salmon is cooked to an internal temperature of 145°F for safe consumption.
- For a crispier skin, cook the salmon skin-side down longer before flipping.
- This recipe works well with other firm white fish if salmon is unavailable.
