We love this easy baked salmon with mango salsa — a fresh, flavorful meal that’s perfect for weeknights yet elegant enough for summer dinners. It’s nutritious, simple to prepare, and full of bright flavors you’ll feel good about serving.
Salmon with mango salsa
Mango pairs beautifully with a touch of spice on the salmon, balancing heat with sweet, juicy fruit. This combination yields a colorful, nourishing plate that’s full of texture and flavor.
Salmon is an excellent source of protein and omega-3 fatty acids. Serve the fish on its own for a light meal or add a starchy side like creamy coconut rice for something more filling.
What if I have picky eaters?
If kids or picky adults are hesitant about fish, start small. Serve a smaller portion while everyone gets used to the flavor. Cooking salmon properly makes a big difference — use a meat thermometer to ensure it’s cooked through but still moist. Keep offering it; taste preferences change with exposure.
What you need for the salmon fillets
- wild salmon fillet pieces (about 1.5 lb total)
- avocado oil (or olive oil)
- paprika
- garlic powder
- sea salt
- black pepper
Fresh mango salsa ingredients
- 1 ripe mango, diced
- 1 avocado, diced
- red bell pepper, diced
- red onion, diced
- fresh cilantro, minced
- lime juice
- sea salt and black pepper to taste
How to make this salmon with mango salsa recipe
Scroll down to the recipe card for exact ingredient amounts, nutrition, and step-by-step instructions.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place salmon skin-side down. Brush the salmon with oil. In a small bowl mix paprika, garlic powder, sea salt, and black pepper. Rub the seasoning evenly over the fillets and bake for 12–14 minutes, until just cooked through. For best results, check the thickest part with a meat thermometer; aim for about 140°F.
- Make the salsa by combining diced mango, avocado, red pepper, red onion, cilantro, lime juice, sea salt, and pepper in a bowl. Stir gently to combine.
- To serve, place the cooked salmon on plates and spoon mango salsa over each fillet. Serve with tortilla chips, rice, or your favorite side.
Watch me make salmon with mango salsa
The full how-to video is embedded below.
How to store leftovers
Leftovers keep well when stored properly. Allow the salmon to cool completely, then place it in an airtight container and refrigerate for up to 5 days. Store the mango salsa separately in its own airtight container for up to a week. Reheat salmon gently in the oven or in a skillet; serve the salsa chilled.
Leftover salmon also works great in new dishes: make sushi bowls, swap it into salad-roll bowls, or use it in teriyaki-style bowls for a quick reinvented meal.
Substitutions
Here are easy swaps that work well in this recipe:
- Salmon fillets — Use a whole fillet or steelhead; adjust baking time as needed.
- Avocado oil — Extra-virgin olive oil is a good substitute.
- Mango — Frozen mango (thawed) or pineapple can be used if fresh mango isn’t available.
- Avocado — Diced cucumber adds color and a mild flavor if you prefer no avocado.
- Red bell pepper — Any bell pepper color, or jalapeño for more heat.
- Red onion — Substitute with shallot, green onion, or white/yellow onion.
- Cilantro — Mint or parsley will also work.
- Fresh lime juice — Use lemon or orange juice if needed; add lime zest for extra brightness.
More tasty salmon recipes you’ll love
- Blackened tilapia (baked)
- Traeger grilled salmon
- Jerk salmon salad with mango-jalapeño dressing
- Salmon sushi bowls
- Sheet pan teriyaki salmon bowls
- Baked salmon with mayonnaise
Baked Salmon with Mango Salsa
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Ingredients
Salmon Ingredients
- 1.5 lb wild salmon fillet pieces
- 2 tsp avocado oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Mango Salsa Ingredients
- 1 mango, diced
- 1 avocado, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
- 1/4 cup cilantro, minced
- 1 lime, juiced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and place salmon skin-side down. Brush with oil. Mix paprika, garlic powder, sea salt, and pepper, then rub evenly over the fillets. Bake 12–14 minutes until cooked through (about 140°F internal temperature).
- Combine mango, avocado, red pepper, red onion, cilantro, lime juice, sea salt, and pepper in a bowl. Gently stir to combine.
- Serve salmon topped with mango salsa. Add chips or rice and enjoy.
Nutrition
Nutrition information is an approximation.
If you try this recipe, please leave a rating and comment to let me know how it turned out!
XO
Heather
