Fresh Salmon with Mango Salsa
A bright and comforting dish combining flaky salmon with sweet and tangy mango salsa, perfect for any dinner gathering.
Ingredients
Salmon
- 4 fillets salmon fillets (6 ounces each), skin on or off as you prefer Choose wild-caught for the best flavor.
- 1 tablespoon butter or olive oil for cooking the salmon Use olive oil for a healthier option.
Mango Salsa
- 1 ripe mango, diced The star of the salsa, sweet and slightly tangy.
- 1/2 cup red bell pepper, finely chopped Adds crunch and color.
- 1/4 small red onion, finely diced Sharp and savory.
- 1 whole jalapeno, seeded and minced (optional) For a gentle heat.
- 1/4 cup chopped cilantro Bright herbal lift.
- Juice of 1 lime Brings acidity and balance.
- 1 tablespoon extra-virgin olive oil To dress the salsa.
- to taste salt and freshly ground black pepper Season to preference.
- 1 teaspoon honey or agave (optional) If your mango needs a touch of sweetness.
Instructions
Preparation
- In a bowl, combine diced mango, red bell pepper, red onion, jalapeno, cilantro, lime juice, olive oil, salt, and pepper. Taste and add a teaspoon of honey if your mango needs balancing.
- Pat salmon fillets dry and season both sides with salt and pepper. For extra flavor, brush with a little olive oil and a squeeze of lime.
Cooking
- Over medium-high heat, warm a large skillet with butter or olive oil until shimmering.
- Place the salmon fillets skin-side down. Cook for 4–5 minutes until the edges are opaque and the skin is crisp.
- Flip the salmon carefully and cook for another 3–4 minutes until just cooked through and flakes easily.
Serving
- Remove the salmon from the pan and let it rest for a minute. Spoon generous portions of mango salsa over each fillet and serve immediately.
Notes
Make-ahead salsa can hold in the fridge for up to 24 hours. Leftover salmon can be stored for up to 2 days. Freeze raw fillets for best results.