If you’re looking for a dinner that’s fresh, vibrant, and downright irresistible, this salmon with mango salsa might just become your new favorite. The combination of tender, smoky salmon paired with a sweet-and-tangy mango salsa is like a mini tropical getaway on a plate. Plus, it’s quick to whip up and healthy, making it perfect for both busy weeknights and dinner parties.

This recipe has a little bit of everything: the richness of the salmon, the bright zest of lime, and a spicy kick of Tajin seasoning. And don’t even get me started on the mango salsa—it’s so good, you’ll be tempted to eat it straight from the bowl (and honestly, I won’t judge if you do).

A sunny backyard memory

One summer, I decided to host a small backyard barbecue with a “tropical vibes only” theme. While everyone brought pina coladas and pineapple desserts, I showed up with this salmon and mango salsa recipe. The salmon had those perfect grill marks, and the salsa was a colorful mix of gold, green, and red. I still remember how the lime juice brightened up the mango and avocado, and the slight char on the salmon made it taste like sunshine. It was one of those meals where people kept going back for “just one more bite.” Every time I make it now, it brings back that evening—the sound of laughter, the smell of fresh cilantro, and the warm breeze as we ate under string lights.

The story behind the recipe

Salmon and fruit might not seem like an obvious pairing, but it’s a combo that’s been celebrated in cuisines worldwide. From Scandinavian salmon with dill and lingonberries to tropical recipes using papaya and pineapple, the mix of rich, fatty fish with sweet fruit creates an irresistible balance.

The mango salsa here is inspired by Mexican pico de gallo, but with a tropical twist. By adding creamy avocado and a little heat from jalapeño, the salsa becomes more complex and indulgent. Pairing it with salmon, a fish that naturally loves bright, zesty flavors, feels like a match made in culinary heaven.

Let’s talk ingredients: the stars of the dish

Salmon: This is your star ingredient, so choose fresh, high-quality fillets. Look for wild-caught salmon if possible, as it has a more robust flavor. If salmon isn’t your thing, you can swap it for trout or even mahi-mahi.
Mango: The sweeter and riper, the better! If mangoes aren’t in season, you can use diced pineapple or peaches for a similar tropical vibe.
Avocado: Adds creamy richness to the salsa. Choose a ripe avocado that yields slightly to pressure but isn’t mushy.
Tajin seasoning: This tangy, chili-lime seasoning gives the salmon its flavorful kick. If you don’t have it, try a mix of chili powder and lime zest.
Fresh lime juice: This ties everything together with its zesty brightness. Fresh is a must here—bottled lime juice just doesn’t have the same zing.
Red bell pepper and red onion: These add crunch and color to the salsa. Feel free to substitute with yellow or orange peppers and shallots for a milder flavor.
Cilantro: The fresh, herbal notes really pop in the salsa. If you’re not a fan, parsley works too (but cilantro lovers know it’s irreplaceable).

Kitchen gear: What you need (and what you can totally skip)

To make this recipe seamless, here’s what I recommend:

A good grill or grill pan: If grilling isn’t an option, you can bake or pan-sear the salmon, and it’ll still turn out amazing.
Sharp knife: For dicing the mango, avocado, and onion, a sharp knife will make all the difference. Dull knives = squished avocado.
Cutting board: A large cutting board with a groove is perfect to keep your lime juice from running off the edges.
Mixing bowls: You’ll need at least two—one for the marinade and one for the salsa.
Meat thermometer: To ensure perfectly cooked salmon every time, a thermometer is a game-changer. Aim for 135-140°F when removing it from the heat, as it will continue to cook while resting.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Marinate the salmon: Whisk together the marinade ingredients—soy sauce, olive oil, lime juice, maple syrup, garlic, and spices. Toss the salmon fillets until coated, then cover and let them marinate in the fridge for at least 20 minutes. (I’ve left them overnight before, and while it works, don’t go beyond a day—it can overpower the fish.)
Make the mango salsa: While the salmon marinates, chop up all your salsa ingredients: mango, avocado, red onion, bell pepper, and jalapeño. Add lime juice and salt, then toss gently to combine. Taste and adjust lime or salt as needed. (Pro tip: Keep the avocado chunks a little larger to avoid them turning to mush.)
Grill the salmon: Preheat your grill to medium-high and brush the grates with oil. Place the salmon skin-side down and cook for about 7-9 minutes, flipping halfway. Be careful—grill flare-ups can happen if there’s excess marinade on the fish.
Check for doneness: Use a meat thermometer to ensure your salmon is at the perfect temp. Once it’s ready, remove it from the grill and let it rest for a couple of minutes before serving.

Try these variations!

Vegan version: Swap the salmon for grilled portobello mushrooms or tofu. You can still use the same marinade and serve with the mango salsa.
Spicy kick: Double the jalapeño in the salsa or drizzle the salmon with a spicy sriracha mayo.
Low-carb option: Serve the salmon and salsa over cauliflower rice or a bed of greens instead of coconut rice.
Seasonal twist: In winter, swap the mango for diced orange segments or persimmons. They’re just as sweet and juicy.

Serving and presentation ideas

Plate the salmon fillets and top each with a generous scoop of mango salsa. Serve with fluffy coconut rice or quinoa on the side for a tropical feel. Garnish with fresh cilantro leaves and a lime wedge for an extra pop of color. For a fancy dinner party vibe, serve the salmon on a large platter with the salsa in the center—let your guests help themselves!

Pair it with the perfect drink

For non-alcoholic pairings, try a sparkling limeade or a mango agua fresca—they’re refreshing and complement the salsa’s tropical vibes. If you’re in the mood for something creamy, a coconut smoothie works beautifully. And let’s not forget classic iced tea with a splash of citrus.

Storage and reheating tips

Store any leftover salmon and salsa separately in airtight containers in the fridge. The salmon will keep for up to 3 days, while the salsa is best enjoyed within 1-2 days (the avocado can brown over time). To reheat the salmon, use a low oven (300°F) or a quick zap in the microwave. Just avoid overheating—it can dry out the fish.

Scaling the recipe

Cooking for a crowd? Double the marinade and salsa ingredients, and grill up as many salmon fillets as you need. Just be sure to leave enough space on the grill for even cooking. For smaller servings, halve the recipe—it’s super flexible!

Wrapping it up

This salmon with mango salsa recipe is one of those dishes that’s guaranteed to impress, whether you’re hosting friends or simply treating yourself to a weeknight upgrade. It’s fresh, flavorful, and adaptable, and it’s the kind of meal that makes you excited to eat dinner. So fire up your grill (or oven), grab a ripe mango, and let this recipe take you to a tropical paradise.

FAQs

1. Can I use frozen salmon for this recipe?
Yes! Just make sure to thaw it completely before marinating for the best results.

2. What can I use instead of Tajin seasoning?
A mix of chili powder, lime zest, and a pinch of salt works great as a substitute.

3. Is this recipe spicy?
It has a mild kick from the chili powder and jalapeño, but you can adjust the heat by using less or skipping the jalapeño entirely.

4. Can I make the mango salsa ahead of time?
Yes, but add the avocado right before serving to keep it fresh and prevent browning.

5. What’s the best way to tell if the salmon is done?
Use a meat thermometer. It should read 135-140°F when you take it off the heat and 145°F after resting.

Salmon With Mango Salsa Recipe