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Quick and easy to make, this delicious broiled salmon is topped with a sweet and fresh mango salsa for one healthy and tasty weeknight dinner. Ready to serve in less than 30 minutes, it is perfect in its simplicity!
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This salmon with mango salsa is one of the easiest recipes you will ever make!
Honey infused salmon is topped with sweet fresh tropical salsa and is the perfect weeknight dinner. It takes only about 15 to 20 minutes to make this meal. While the salmon is baking you can put together the fresh salsa, and then just plate everything together.
The flavors are terrific and it tastes so good! I love this meal because it is a great weeknight meal for busy families with tight schedules that allows you to enjoy a home-cooked meal without spending much time in the kitchen or washing up a huge pile of dishes afterward.
If you are looking for more salmon recipes, be sure to try my Salmon Tacos and Salmon Patties too!
Why you will love this Baked Salmon with Mango Salsa recipe!
- Flavorful & healthy: This easy meal tastes amazing and is made from scratch with real food!
- Less than 10 ingredients: You need only a handful of ingredients, and most of them you probably already have on hand.
- Quick & Easy: You can quickly make this recipe in less than 30 minutes and make dinner during the week a breeze.
Ingredients
- Salmon: For the best taste and texture use fresh salmon fillets.
- Honey: The salmon is brushed with honey for a wonderful sweet flavor that works great with the salsa. You could also use maple syrup if you have that to hand instead.
- For the Mango Salsa recipe:
- Fruit: Mango, pineapple, and lime (you can use the lime zest and lime juice) Alternatively, you could use lemon juice.
- Vegetables: Pineapple, cherry tomatoes, and red onion
- Cilantro: If you don’t like the taste of cilantro, you can use fresh parsley or fresh mint instead.
- Extra Virgin Olive Oil: For a milder flavor you can use light olive oil.
- Salt and pepper: Added to taste.
How To Make Salmon with Mango Salsa
- 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.
Can you make this recipe with frozen salmon?
When it comes to fish and seafood, I always prefer to use fresh rather than frozen, though frozen is so much more convenient. If you use frozen fillets, defrost them fully before cooking. Fish will also hold onto excess water when it is frozen and thawed, so be sure to pat it well with kitchen paper. If it is waterlogged it can become mushy when cooked.
Can you make this recipe with other types of fish?
This mango and pineapple salsa works great with salmon, but it’s also delicious over white fish. Try it with tilapia, mahi-mahi, or black cod. The salsa also works great with baked chicken, or serve it up as a healthy appetizer with some tortilla chips!
What do you serve it with?
This broiled salmon with mango salsa is filling by itself, or serve it up with quinoa, rice, potatoes, or veggies. Try it with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Pat the salmon dry before brushing on the honey to remove excess water.
- The salmon is cooked when it is an opaque pink color and the flesh flakes easily with a fork.
- You can cook the salmon on the grill or on the cooktop over medium-high heat.
- The mango salsa will keep well covered in the fridge for up to 3 days.
- Try adding a bit of spice by mixing the honey with some chili flakes.
- This recipe is gluten-free, dairy-free, Whole30, and paleo.
More Seafood Recipes
Salmon with Mango Salsa
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Ingredients
- 4 salmon fillets
- 8 Tablespoon honey, for glaze
- 1 mango, diced
- 1 cup pineapple, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, chopped
- ⅛ cup cilantro chopped
- juice of 1 lime
- bunch of cilantro, chopped
- Extra virgin olive oil
- Salt and 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.
Video
Notes
- Pat the salmon dry before brushing on the honey to remove excess water.
- The salmon is cooked when it is an opaque pink color and the flesh flakes easily with a fork.
- The mango salsa will keep well covered in the fridge for up to 3 days.
- Try adding a bit of spice by mixing the honey with some chili flakes.
- This recipe is gluten-free, dairy-free, Whole30 and paleo.
This looks so good!
Always looking for fresh ways to serve salmon and the mango salsa looks amazing!