Chile Lime Salmon with Mango Avocado Salsa

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4.9 from 42 votes

Tender and INCREDIBLE salmon with mango salsa that's bursting with Mexican FLAVORS to complement the fish!! So EASY and ready in 15 minutes!!

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Servings: 4 `

Course: Lunch

Cuisine: Mexican

salmon fillet better if they are thicker center cuts rather than thinner but use what's available, four 8-ounce, skin-on
3 to 4 tablespoons olive oil divided
4 teaspoons tajin seasoning something with a slight kick, divided; or to taste, or similar chile seasoning/powder
1 ½ teaspoons kosher salt divided; or to taste
1 ½ teaspoons black pepper divided, or to taste, freshly ground
3 to 4 tablespoons lime juice divided
1 to 2 tablespoon honey divided; optional and to taste

1 Mango peeled and diced small, large, ripe, juicy
1 bell pepper seeded and diced small (another color bell pepper may be substituted, orange, large
1 cucumber peeled and diced small, medium/large
⅓ cup cilantro finely minced; or to taste, fresh
1 Jalapeno chile pepper see NOTE 2 below, or serrano chile peppers; optional and to taste
¼ cup lime juice
1 kosher salt or to taste, quantity unspecified + teaspoons
1 avocado peeled and cubed, medium/large, ripe, Hass variety
1 to 2 tablespoons honey optional and to taste

Cup of Yum

Preheat broiler to high and place the oven rack on the top position, about 4 to 6 inches below the broiler.
Line a sheet pan with foil for easier cleanup, slightly roll up the edges of the foil to prevent the liquids from running to the sides of the pan, place the salmon filets on the pan, evenly drizzle with olive oil, evenly season with Tajin, salt and pepper, evenly drizzle with lime juice, and broil for about 5 minutes, or until salmon is nearly done to your liking.
Remove the pan from the oven, optionally and evenly drizzle with honey, return the pan to the oven in the opposite direction for the most even cooking, and broil for about 2 additional minutes, or until done.
If you're not adding the honey, just keep the pan in the oven the whole time, but I would rotate the pan after 5 minutes to ensure the most even cooking. Keep a very close eye on the salmon, especially after adding the honey because the sugars will be prone to caramelizing which is good, but burning is not. SEE NOTE 1 below regarding broiling. While salmon broils, make the salsa.

Combine all ingredients in a large bowl except the honey, stir to combine, and taste the salsa. Depending on your preference, and if the salsa tastes at all flat, I recommend adding more salt. If you're like me and added two large serranos, with half the seeds included, and you made your salsa a bit spicier than you wanted it to be, adding the honey will mellow and marry the flavors.
Serve the salsa over or next to the salmon. Salmon will keep airtight in the fridge for up to 4 days as will the salsa. Note that the salsa will become more watery as time passes and the fruits and vegetables release their natural juices.

You don’t have to broil on the top rack, you can use the second rack, and while it will take longer, there’s less chance of it burning. Keep a close eye on your food because all broilers are different and you don’t want anything to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference for doneness.
Jalapenos are milder than serranos and removing the seeds will always make the overall salsa milder than with the seeds included. If you prefer milder flavors, I would use 1/2 of one jalapeno with the seeds removed, and work up from there, to taste.

Serving 1

Nutrition Facts

Serving: 4 `

Amount Per Serving

% Daily Value*

Serving

* Percent Daily Values are based on a 2,000 calorie diet.