4.6 from 21 votes
Salmon with Mango Salsa Recipe
Experience a burst of flavors with our Salmon with Mango Salsa, where the sweetness of mangoes beautifully balances the fiery habanero salsa for a truly tantalizing dish!
Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 Servings
Calories: 125 kcal
Course:
Main Course
Cuisine:
Caribbean
Ingredients
For the salmon
- 1 1/2 pounds skin-on salmon filet
- 1/3 cup orange juice
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 tablespoon black pepper
- 1/4 tablespoon cumin
- 3 tablespoons olive oil
For the salsa
- 1 small Dried Habanero Pepper stemmed and seeded
- 2 mangoes peeled, pitted and finely diced
- 1 small white onion finely chopped
- 1 cup quartered grape tomatoes
- Juice of 1 lime
- 3 tablespoons chopped fresh cilantro leaves
- 1/8 teaspoon sea salt
Instructions
- Pat salmon fillets dry with a paper towel. Combine orange juice, garlic powder, salt, pepper, cumin, and oil in a zipper-close bag. Add the salmon fillet and gently turn to coat. Set aside in the fridge for 30 minutes.
- Meanwhile, soak the dried habanero in hot water for 15 minutes to soften. Transfer to a cutting board and mince. Place in a medium bowl along with diced mango, onion, and tomato. Add lime juice, cilantro, and salt. Toss to combine. Refrigerate salsa until ready to serve.
- Preheat an outdoor grill to medium heat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they can make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees Fahrenheit (about 177 degrees Celsius). Grill salmon skin side down for 10 minutes per inch of thickness. Turn and cook on the second side until the fish flakes easily with a fork.
- Serve topped with habanero mango salsa.
Cup of Yum
Notes
- Store leftover Salmon with Mango Salsa in separate airtight containers in the refrigerator. The salmon will stay good for up to 3 days, while the salsa is best consumed within 2 days for optimal freshness. Freezing is not recommended, as it can significantly alter the texture of both the salmon and the salsa.
- To reheat the salmon, gently warm it in a pan over low heat or the oven at a low temperature, but avoid microwaving as it can dry out the fish.
Nutrition Information
Serving
1serving
Calories
125kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
246mg
(10%)
Potassium
249mg
(7%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
1015IU
(20%)
Vitamin C
39mg
(43%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 125
% Daily Value*
| Serving | 1serving | |
| Calories | 125kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 246mg | 10% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 39mg | 43% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.