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Looking for a quick and easy weeknight dinner? This salmon with mango avocado salsa is a tasty and satisfying meal that the whole family will love. Ready to serve in 20 minutes, it’s a great go to after a busy day, but fancy enough to serve to company!
Table of Contents
- Why You Will Love This Recipe
- Ingredients
- How to Make Salmon with Mango Avocado Salsa
- Recipe Notes and Tips
- Serving Suggestions
- Meal Prep and Make Ahead Instructions
- Storing and Reheating
- Leftovers: Creative Ways to Use Extra Salmon
- Frequently Asked Questions
- More Salmon Recipes
- Salmon with Mango Avocado Salsa Recipe
I love how easy and delicious this Blackened Salmon with Mango Avocado Salsa is. I made it a few weeks ago when we had family visiting. I wanted to serve something that is easy to prepare for 8 people but also delicious. Everyone loved this dish!
The mango avocado salsa adds a lot of freshness to this dish, and while the dressing is very simple, it’s absolutely fantastic and so flavorful. The lime juice is the star of the dressing. The avocado mango salsa goes wonderfully with the blackened salmon.
I am so excited to share this recipe with you! It’s so easy and is sure to be a hit!
Be sure to try my Salmon Tacos and Salmon Patties too!
Why You Will Love This Recipe
- Flavorful: This blackened salmon is packed with bold, smoky flavor, and when you top it with that sweet and tangy mango avocado salsa? Absolute perfection. Every bite is a little spicy, a little fresh, and totally delicious!
- Quick and easy: The salmon is baked in the oven while you prep the salsa, so it takes no time at all to get dinner on the table!
- Restaurant-worthy: This dish looks and tastes like something you’d order at a fancy seafood spot, but it’s super easy to make right at home!
Ingredients
For full ingredients list with measurements, check the recipe card below.
- Salmon: Wild-caught salmon is generally preferable over farmed due to its superior taste and higher nutritional value. Look for filets that are bright in color and have a mild, fresh scent. Avoid any fish that smells overly “fishy” or has dull, discolored flesh. Fresh is best but frozen works well too.
- Olive Oil: Olive oil helps keep the salmon moist. The oil also aids in the caramelization of the spices, adding depth to the flavor.
- Seasonings: Paprika, cumin, thyme, oregano, onion powder, garlic powder, chili powder, cayenne and sea salt and black pepper. This blend offers a perfect balance of smokiness, earthiness, and heat.
- For the mango avocado salsa:
- Mango: A perfectly ripe mango is sweet and juicy, adding a tropical flair.
- Ripe Avocado: The avocado brings a creamy texture that balances the acidity of the lime and sweetness of the mango.
- Cherry tomatoes: Alternatively, you can use Roma tomatoes or other tomatoes but note that they will be more juicy and can make the salsa more liquidy.
- Red onion: I love the crunchy texture and the
- Lime juice: I love to use citrus flavor, it brightens the entire dish. Use fresh lime or lemon juice to add a zesty finish that complements the rich fish and the sweet-spicy salsa.
- Olive oil: You can use extra virgin or extra light olive oil.
- Sea salt and black pepper: Added to taste
- Optional ad-ins: fresh cilantro, fresh mint, or diced red bell pepper
How to Make Salmon with Mango Avocado Salsa
- Preheat oven to 450 F and line a baking sheet with parchment paper.
- Prepare salmon. In a small bowl, mix together the olive oil, paprika, cumin, thyme, oregano, onion powder, garlic powder, chili powder, cayenne pepper, salt, and pepper. Brush the spice mixture on both sides of the salmon filets. (or only on top if it’s with the skin on)
- Bake salmon. Place the salmon filets on a baking sheet and bake in the preheated oven for about 13 minutes, or until the salmon starts to flake easily with a fork.
- Make salsa. While the salmon is baking, combine the mango, avocado, cherry tomatoes, red onion, lime juice, extra virgin olive oil, salt, and pepper in a bowl. Mix and refrigerate until ready to serve.
- Serve the baked salmon with the mango-avocado salsa spooned over it. Serve over cooked quinoa, rice or with your favorite side dish.
Grilling Option: For Those Who Love a Charred Finish
Grilling adds a delightful smoky flavor. Preheat your grill to medium-high heat. Place the salmon filets skin-side down on the grill grates. Cook for 6-8 minutes per side, depending on thickness. Be sure to oil the grates to prevent sticking.
Pan-Seared Perfection: A Quick and Easy Method
For a quick and crispy option, pan-sear your salmon. Heat a tablespoon of olive oil in a skillet over medium-high heat. Place the salmon filets skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes. The skin will be crispy, and the flesh tender and juicy. I usually use a meat thermometer and cook it to 125 F for the perfectly cooked salmon.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- If you are not a fan of mango, you can easily use stone fruits like peaches or nectarines.
- Pat the salmon fillets dry before seasoning for the best texture. If the salmon is too wet it can become mushy when it is cooked.
- If your salmon has skin, leave it on—it will help keep the fish moist and flavorful during cooking
- Depending on the thickness of your salmon fillets, cooking times can vary. It is done when it is an opaque pink and flakes easily with a fork.
- Avoid overcooking the salmon by keeping an eye on the time and using a meat thermometer.
- Because the mango salsa contains avocado, it’s best not to make it more than a day in advance as it will start to brown.
- This recipe is dairy-free, gluten-free, paleo and Whole30.
Serving Suggestions
I love to serve this blackened salmon with mango avocado salsa over a bed of cooked quinoa, and long grain white rice works great too. It’s also delicious paired with potato and veggie sides like:
- Roasted Baby Potatoes
- Mashed Potatoes
- Roasted Broccoli and Carrots
- Green Beans
- Grilled vegetables (like zucchini, peppers, onions, mushrooms, asparagus, grilled corn on the cob)
Meal Prep and Make Ahead Instructions
If you would like to get a head start on this dish to make dinner time easier, you can do the following:
- Cook rice or quinoa and store it in the fridge until it’s time to serve it. Or make it while you bake the fish.
- Chop the vegetables for the salsa except the avocado and store in the fridge.
- Season the salmon ahead of time and store it in the fridge.
- If you are using frozen salmon, thaw it.
When ready to eat, cook the salmon and serve it with the salsa and quinoa/rice.
Storing and Reheating
You can store any leftovers in a airtight container in the refrigerator for a couple of days. Any longer and the salsa will be too watery.
You can reheat the salmon in the oven at 350 F for about 5 minutes.
Leftovers: Creative Ways to Use Extra Salmon
Leftover salmon and salsa can be used in salmon tacos, salads, or grain bowls. I also like to use leftover salmon in these recipes: Salmon Salad, Quinoa Salad with Salmon, or Salmon Patties.
Frequently Asked Questions
In this case, blackened salmon refers to the seasoning that is rubbed onto the fish before cooking. The blackened seasoning is a mix of herbs and spices and it has a hint of spice that works perfectly with the fresh mango salsa. For a milder flavor, you can omit the cayenne pepper used.
I always prefer to use fresh when it comes to fish and seafood, but you can easily make this with frozen salmon fillets if you have those to hand. Thaw them fully before seasoning them and pat dry with kitchen paper. Frozen fish tends to hold on to a lot of water, so remove as much as possible so when it cooks it is perfectly flakey.
More Salmon Recipes
Main Dishes
Honey Sriracha Salmon
Salads
Quinoa Salad with Salmon
Salads
Salmon Salad
Main Dishes
Salmon Patties
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Salmon with Mango Avocado Salsa
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Ingredients
- 4 salmon filets
- 2 Tablespoon extra virgin olive oil
- 1 ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- salt and pepper
Mango Avocado Salsa
- 1 mango, peeled & cubed
- 1 avocado, cubed
- ½ cup cherry tomatoes, halved
- ¼ of a large red onion, finely chopped
- Juice of 1 lime
- extra virgin olive oil, to taste
- salt and pepper, to taste
Instructions
- Preheat oven to 450 F and line a baking sheet with parchment paper.
- In a bowl, mix together the olive oil, paprika, cumin, thyme, oregano, onion powder, garlic powder, chili powder, cayenne pepper, salt, and pepper. Brush the spice mixture on both sides of the salmon filets. (or only on top if it's with the skin on)
- Place the salmon filets on a baking sheet and bake in the preheated oven for about 13 minutes, or until the salmon starts to flake easily with a fork.
- While the salmon is baking, combine the mango, avocado, cherry tomatoes, red onion, lime juice, extra virgin olive oil, salt, and pepper in a bowl. Mix and refrigerate until ready to serve.
- Serve the baked salmon with the mango-avocado salsa spooned over it. Serve over cooked quinoa, rice or with your favorite side dish.
Notes
- If you are not a fan of mango, you can easily use stone fruits like peaches or nectarines.
- Pat the salmon fillets dry before seasoning for the best texture. If the salmon is too wet it can become mushy when it is cooked.
- If your salmon has skin, leave it on—it will help keep the fish moist and flavorful during cooking
- Depending on the thickness of your salmon fillets, cooking times can vary. It is done when it is an opaque pink and flakes easily with a fork.
- Avoid overcooking the salmon by keeping an eye on the time and using a meat thermometer.
- Because the mango salsa contains avocado, it’s best not to make it more than a day in advance as it will start to brown.
- This recipe is dairy-free, gluten-free, paleo and Whole30.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
All sounds delicious and so colourful too.
Very easy, quick and DELICIOUS!
So glad to hear you loved it! 🙂
This has become one of my very favorites. It’s quick, and the flavors are outstanding, especially in the summer with fresh tomatoes.
So glad to hear you love it!! Yes, it so flavorful, especially with fresh produce! 🙂
The seasoning on the salmon are perfect! I used a slightly different version of the salsa from a recipe that I had already. The same ingredients plus cucumber jalapeños and cilantro. What a great taste combo. Everyone Ive ever made it for loves it. Thank you!
That mango avocado salsa looks delicious!! I need to make that!
I love these flavor combinations!
Fantastic salmon recipe here; we are very much into grilling and making salsas this summer and since we love salmon, this recipe is a natural shoe-in for us! Thanks so much for sharing.