Description
This vibrant Mango Salmon with Avocado Salsa is a healthy, crowd-pleasing dinner that pairs rich, buttery grilled salmon with a zesty, tropical fruit salsa. It is perfect for busy weeknights, coming together in under 30 minutes. The combination of sweet mango, creamy avocado, and savory spices creates a perfectly balanced meal that is as stunning to look at as it is delicious to eat. Naturally high in protein and gluten-free, it is a gourmet-quality dish that brings a refreshing, tropical flare to your table.
Ingredients
4 4-6 ounce salmon fillets
2 tablespoons soy sauce or coconut aminos
1 tablespoon maple syrup or brown sugar
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, crushed
1/2 teaspoon kosher salt
2 teaspoons Tajin
1 teaspoon paprika
1 teaspoon chili powder
1 large ripe avocado, diced
1 large mango, diced
1/2 red bell pepper, diced small
2 tablespoons fresh cilantro, chopped
1/2 jalapeño, minced
1/4 cup red onion, finely diced
Instructions
Step 1: Marinate the Salmon
In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices. Place the salmon fillets into the marinade, ensuring they are well-coated. Cover with plastic wrap and refrigerate for at least 20 minutes, or up to one day.
Step 2: Prepare the Mango Avocado Salsa
While the salmon is marinating, combine the diced avocado, mango, red bell pepper, cilantro, jalapeño, and red onion in a mixing bowl. Drizzle with fresh lime juice and sprinkle with kosher salt. Toss gently to combine and adjust seasonings to taste.
Step 3: Grill or Bake the Salmon
For grilling, heat your grill to medium-high (400-450°F) and clean the grates. Remove the salmon from the marinade, shaking off any excess. Place skin-side-down and cook for 7-9 minutes, flipping once. For baking, place on a parchment-lined sheet and bake at 400°F for 12-15 minutes until it reaches an internal temperature of 145°F.
Pro Tips
- Always discard the leftover marinade that was used for raw fish to prevent cross-contamination.
- Use a meat thermometer to ensure your Mango Salmon with Avocado Salsa reaches 145°F without overcooking.
- Patting the fish dry after removing it from the marinade helps achieve a better sear on the grill.
- Let your salmon rest for three to five minutes before serving to keep it moist.
Notes
Ensure your mango is firm yet sweet for the best texture in the salsa. If using coconut aminos, the recipe remains entirely gluten-free. This dish works perfectly served alongside steamed quinoa or cauliflower rice for a complete meal.
Nutrition
- Serving Size: 1 fillet with 1/4 cup salsa
- Calories: 380
- Sugar: 9g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg