Salmon with Mango Salsa🍣🥭

🍴Ingredients:

🍣Salmon

▢ 2 tablespoons soy sauce or coconut aminos

▢ 1 tablespoon maple syrup or brown sugar

▢ 2 tablespoons olive oil

▢ 2 Tablespoons lime juice about 1 lime

▢ 2 cloves crushed garlic (or 1 teaspoon garlic powder)

▢ 1/2 teaspoon kosher salt

▢ 2 teaspoons Tajin

▢ 1 teaspoon paprika

▢ 1 teaspoon chili powder

▢ 4 4-6-ounce salmon filets

🥭Mango Salsa

▢ 1 large ripe avocado pitted and diced

▢ 1 large mango diced

▢ 1/2 red bell pepper diced small

▢ 2 Tablespoons finely chopped cilantro

▢ 1/2 jalapeño seeded and minced

▢ 1/4 cup finely diced red onion

▢ 2 Tablespoons fresh lime juice about 1 lime

▢ 1/2 teaspoon kosher salt plus more to taste

🥢Instructions

In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices. Add the salmon filets and toss to coat the salmon in the marinade. Cover with plastic wrap and marinate in the fridge for at least 20 minutes or overnight (no longer than a day).

If you’re serving it with coconut rice, start making it while the salmon is marinating.

While it’s marinating, dice and chop the avocado, mango, pepper, cilantro, jalapeño, and red onion. Squeeze the lime juice on top and sprinkle with salt. Toss to coat, taste, and add more lime juice and salt as needed.

When you’re ready to cook the salmon, clean grill grates and brush them with an oiled kitchen towel or paper towels. Heat grill to medium high heat (400-450°F). brush with oil using a paper towel.

🍣Grill Salmon

Remove the salmon from the marinade and shake off any excess marinade. Excess marinade can cause flare ups on the grill. Discard leftover marinade.

Place the salmon on the grill skin-side-down and grill the salmon for 7-9 minutes, flipping halfway through. If the grill marks are becoming to dark before the center is done, flip the salmon back over to the skin-side. Cook times will vary depending on the grill and temperature, so use the internal temperature of the salmon for best results. Remove the salmon from the heat when it reaches 135-140°F so it reaches the target temperatures of 145°F for medium-rare salmon while it rests.

Serve immediately with prepared mango salsa and coconut rice, if using.

🍣Bake Salmon

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Remove the salmon from the marinade and discard the leftovers. Arrange them on the prepared baking sheet and bake in the preheated oven for 12 – 15 minutes, or until the internal temperature reaches 135-140°F.

*Nutrition information is for a 5-ounce salmon fillet with salsa (does not include coconut rice).

Nutrition

#salmonrecipeideas #salmon #recipeideas #food #mango

2025/6/9 Edited to

Salmon with mango salsa is not only a delightful dish but also a nutritious choice, combining heart-healthy omega-3 fatty acids from salmon with the vitamins found in fresh mango and vegetables. Salmon is packed with protein, making it an ideal choice for maintaining muscle mass. To enhance this recipe, consider serving it with sides like coconut rice or quinoa, which complement the tropical flavors of the salsa. You can adapt the mango salsa by adding ingredients like diced pineapple for a sweeter twist or incorporating black beans for added fiber. Adding lime zest can also heighten the overall freshness of the salsa. Additionally, consider the cooking methods; grilling offers a nice smoky flavor while baking provides ease and consistent cooking. Regardless of your method, ensure the salmon reaches an internal temperature of 145°F for safety and quality. Pair this dish with a glass of white wine like Sauvignon Blanc or a refreshing iced tea for a complete meal experience! Enjoy exploring creative variations of this recipe, such as using different fruits in the salsa or trying it with other fish like tilapia or swordfish for a different flavor profile.