Salmon with Mango Salsa
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Salmon with Mango Salsa
Description
Salmon with Mango Salsa highlights broiled salmon coated lightly with olive oil, salt, pepper, and honey glazing. The honey caramelizes during broiling, providing a gentle sweetness to the fish. The accompanying salsa consists of diced mango, pineapple, cherry tomatoes, and red onion tossed with lime juice, olive oil, and chopped cilantro, offering freshness and a zesty complement to the salmon.
The texture contrast between tender, flaky salmon and crisp mango-pineapple salsa enhances the eating experience. Broiling cooks the salmon evenly in about 13 minutes with an additional honey brush halfway for extra glaze.
Serving the salmon topped with this salsa balances richness with bright, fruity flavors. The dish stands well on its own or alongside light sides such as greens or grains.
For best results, pat salmon dry before honey application to avoid excess moisture. The salsa keeps refrigerated for up to 3 days, while the salmon is done when flesh flakes easily and is opaque pink. Adding chili flakes to honey can introduce heat if desired.
Ingredients
- 4 salmon fillets
- 8 Tablespoon honey for glaze
- 1 Mango diced
- 1 cup pineapple diced
- 1 cup cherry tomato halved
- ½ cup red onion chopped
- ⅛ cup cilantro chopped
- lime juice of 1
- cilantro chopped, bunch
- extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to broil and line a baking sheet with parchment paper.
- Brush salmon filets with extra virgin olive oil, and season with salt, and pepper. Brush the top side of the salmon with some honey. (Make sure it doesn't spill or drop on the baking sheet because it will burn in the oven.) Place the salmon skin side down on the baking sheet and broil in the preheated oven for about 13 minutes. Halfway through, brush the salmon again with honey.
- While salmon is baking, mix pineapple, mango, cherry tomatoes, and red onion in a medium bowl. Squeeze lime juice and drizzle some olive oil. Season with salt and freshly ground black pepper, and top with chopped cilantro. Set aside and let the juices combine.
- When salmon is ready, place salmon on a plate and top with the mango pineapple salsa.
Notes
- Pat salmon dry before glazing with honey to remove excess moisture and ensure better caramelization.
- The salmon is done when its flesh flakes easily with a fork and appears opaque pink.
- The mango pineapple salsa can be stored covered in the refrigerator for up to 3 days.
- For some heat, mix chili flakes into the honey before glazing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 381g | |
| Calories | 465kcal | 23% |
| Carbohydrates | 52.2g | 17% |
| Protein | 35.8g | 72% |
| Fat | 14.8g | 23% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 12.7g | 75% |
| Cholesterol | 78mg | 26% |
| Sodium | 376mg | 16% |
| Fiber | 2.5g | 10% |
| Sugar | 48.2g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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