Preheat the oven to 425 degrees Fahrenheit and prepare a rimmed baking sheet with parchment paper.
In a small bowl, whisk together the brown sugar. ½ teaspoon salt, chili powder, cumin, coriander, and cayenne pepper together until combined.
Sprinkle the salmon with the brown spice mixture and rub the spice mix evenly onto the salmon.
Bake the salmon for 10-12 minutes, or until the fish flakes easily with a fork and registers an internal temperature of 145 degrees Fahrenheit.
While the fish bakes: add the mango, baby tomatoes, red onion, cilantro, lime juice, remaining ½ teaspoon salt, and jalapeno (if using) to a mixing bowl. Gently stir or fold together until combined.
Serve the salmon hot with the mango salsa.
Notes
Leftovers last covered in an airtight container in the fridge for 2-3 days. They do not freeze well.
Nutrition
Serving: 1/5 of the recipeCalories: 314kcalCarbohydrates: 20gProtein: 26gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 71mgSodium: 517mgFiber: 2gSugar: 17g
Keyword brown sugar glazed salmon, brown sugar salmon, brown sugar salmon recipe, spicy salmon, spicy salmon recipe