Description
This is what happens when your taste buds go on vacation but your body stays home. We’re talking perfectly seared salmon that’s crispy on the outside and buttery-tender on the inside, topped with the most ridiculously fresh mango salsa that tastes like sunshine decided to throw a party in your mouth. The sweet mango plays beautifully with creamy avocado, while jalapeño and lime keep things interesting with just enough heat and tang to wake up your palate. This dish screams “I’m sophisticated and healthy” but whispers “I only took 25 minutes to make.” My kids call it “fancy fish with the good stuff on top,” and honestly? They’re not wrong. It’s restaurant-quality food that happens in your regular old kitchen.
Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each, skin-on or off, your choice)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Lime wedges for serving
For the Mango Salsa Magic:
- 2 ripe mangoes, diced (look for ones that give slightly to pressure)
- 1 large avocado, diced
- 1/2 red bell pepper, finely diced
- 1/4 red onion, minced
- 1 jalapeño, seeded and minced (keep seeds if you like heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tbsp olive oil
- 1/2 tsp salt
- Pinch of black pepper
Optional But Amazing:
- 1 tbsp honey (balances the lime)
- 1/4 cup toasted coconut flakes
- A few mint leaves, chopped
Instructions
Make the salsa first so the flavors have time to mingle and get to know each other. Gently combine diced mango, avocado, red pepper, red onion, jalapeño, and cilantro in a bowl. Whisk together lime juice, olive oil, salt, and pepper, then fold into the fruit mixture. Taste and adjust — more lime? More salt? You’re the boss. Set aside to let the magic happen.
Pat salmon fillets dry with paper towels (moisture is the enemy of a good sear). Mix cumin, paprika, garlic powder, salt, and pepper in a small bowl. Rub this spice blend all over the salmon fillets and let them sit for 10 minutes while you heat the pan.
Heat olive oil in a large skillet over medium-high heat until it shimmers. Place salmon fillets skin-side up (if using skin-on) and don’t touch them for 4-5 minutes. You want that golden, caramelized crust. Flip carefully and cook another 3-4 minutes until fish flakes easily.
The salmon should be opaque and flake easily with a fork. If you’re fancy and have a thermometer, aim for 145°F internal temperature. But honestly, the flake test works perfectly.
Place each salmon fillet on a plate and generously top with the mango salsa. Don’t be shy — this salsa is the star of the show. Serve with lime wedges and maybe a sprinkle of those toasted coconut flakes if you’re feeling extra.
Notes
This pairs beautifully with coconut rice, cilantro lime rice, or even just simple steamed jasmine rice to soak up all those incredible flavors. For a lighter option, serve over mixed greens or with roasted sweet potatoes. A crisp Sauvignon Blanc or even a Corona with lime keeps the tropical theme going.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~450 kcal per serving
- Protein: ~35g