Unbelievably Good Salmon with Mango Salsa

If you’re craving a summery, feel-good dinner, look no further than mango salmon! While it may look like you’ve spent hours in the kitchen, it’s actually incredibly simple to prepare with my top four tips! In just 25 minutes, you can make an impressive, refreshing, and complete meal the whole family will love.

I’m a big fan of dinner bowls, so when I say these mango salsa salmon bowls are a must-make, I really mean it. After plenty of tinkering, I’ve landed on the balance that makes a truly great summery salmon bowl, one where every element gets a chance to shine.

The secret is all in how the flavors and textures play together. A mango chutney glaze is the real game-changer here, caramelizing as the salmon cooks and giving it a glossy, sweet-tangy finish with incredible depth. That warm, sticky mango pairs beautifully with a fresh mango salsa, so you get two layers of mango flavor that feel bright and intentional rather than overwhelming.

To keep the salmon tender and flaky, I sear it briefly, starting with the skin-side up to lock in moisture, then finish cooking just until it’s perfectly cooked. The fresh, no-cook salsa brings crunch and juiciness, while spicy cashews add the final hit of texture that pulls everything together. It’s balanced, vibrant, and exactly the kind of bowl I love making when I want dinner to feel a little extra special.

Watch how to make this mango salmon

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Unbelievably Good Salmon with Mango Salsa

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

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If you're craving a summery, feel-good dinner, look no further than mango salmon! While it may look like you've spent hours in the kitchen, it's actually incredibly simple to prepare with my top four tips. In just 25 minutes you can make an impressive, refreshing, and complete meal the whole family will love.

4

Ingredients

• ▢ 4 pieces salmon (see notes)
• ▢ ½ teaspoon EACH: salt and pepper
• ▢ 1 tablespoon olive oil
• ▢ 4 tablespoons mango chutney (see notes)

To Serve

• ▢ 4 cups cooked basmati rice or coconut rice
• ▢ 2 cups frozen edamame (warmed in the microwave)
• ▢ Sriracha mayo (to taste)
• ▢ 1 handful roasted or spicy cashews

Mango Salsa

• ▢ 2 mangoes (peeled and diced)
• ▢ 1 red pepper (diced)
• ▢ ¼ cup diced red onion
• ▢ ¼ cup chopped cilantro
• ▢ 2 tablespoons lime juice (fresh is best)
• ▢ 1 tablespoon honey
• ▢ ¼ teaspoon chili powder

Instructions 

• If you're making rice, start that first. Then, mix all of the mango salsa ingredients together in a medium-sized bowl.
  1 red pepper, ¼ cup diced red onion, ¼ cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon honey, ¼ teaspoon chili powder, 2 mangoes
  
• Season the salmon with salt and pepper. Heat the oil in a large, non stick skillet over medium-high heat. Add the salmon, skin side up, and sear for 3 minutes.
  4 pieces salmon, ½ teaspoon EACH: salt and pepper, 1 tablespoon olive oil
  
• Flip the salmon over and spread the mango chutney on top. Continue to cook for another 4 minutes, until the salmon is cooked through.
  4 tablespoons mango chutney
  
• Serve the salmon on top of rice with the mango salsa on top, and some edamame, sriracha mayo and cashews.
  4 cups cooked basmati rice or coconut rice, 2 cups frozen edamame, Sriracha mayo, 1 handful roasted or spicy cashews
  

Notes

Salmob: I love using steelhead trout instead of salmon as it has a mild flavor and is nearly impossible to overcook. It’s what you see in the photos. You’ll find it next to the salmon at your grocery store – and it looks just like salmon. 

Chutney: You’ll find mango chutney in the Indian foods or Asian foods section of your grocery store. There should be options for mild or spicy – choose the one that works for you!

Serving: I love serving these with the suggestions above, but you can serve the salmon and mango salsa however you’d like. Any green, such as broccoli or even sauteed snap peas, is a nice side. 

Mangoes: I really like the smaller, yellow mangoes called Ataúlfo mangoes. But any mango variety will work. 

Bake salmon: You can also bake the salmon. Put it skin side down on a parchment paper-lined baking sheet and spread the mango chutney on top. Then, bake it at 425 degrees Fahrenheit for 8 minutes. 

 

Nutrition

Serving: 1 dinner, Calories: 722kcal (36%), Carbohydrates: 89g (30%), Protein: 48g (96%), Fat: 19g (29%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 94mg (31%), Sodium: 384mg (17%), Potassium: 1514mg (43%), Fiber: 7g (29%), Sugar: 32g (36%), Vitamin A: 2228IU (45%), Vitamin C: 86mg (104%), Calcium: 108mg (11%), Iron: 4mg (22%)

© Author Kristen Stevens

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