Salmon with Mango Salsa
Adjust the amount of cayenne pepper to taste and use jalapeno in the salsa only if you'd like an extra kick.
Ingredients
Brown Sugar Rubbed Salmon
- 1 ¼ pounds salmon fillets skin-on or skinless; about 6–8 oz each
- 3 tablespoons packed light brown sugar
- 1 teaspoon salt divided
- 1 teaspoon ground cumin
- 1 ¼ teaspoons chili powder
- ½ teaspoon ground coriander
- ⅛ –½ teaspoon cayenne pepper to taste (optional)
Mango Salsa
- 1 large ripe mango pitted and cubed
- 1 cup baby tomatoes halved
- 3 tablespoons minced red onion
- 2 tablespoons minced fresh cilantro
- ½ lime, juiced about 1 ½ tablespoons fresh lime juice
- ½ jalapeño minced (optional)
Instructions
- Preheat the oven to 425°F and line 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 until combined.
- Pat the salmon fillets dry and place them skin-side down on the prepared baking sheet. Sprinkle the spice mixture evenly over the salmon and gently press it into the flesh.
- Bake for 10–12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. Cooking times may vary slightly depending on thickness.
- While the salmon bakes, stir together the mango, tomatoes, red onion, cilantro, lime juice, remaining ½ teaspoon salt, and jalapeño (if using) in a medium bowl.
- Spoon the fresh mango salsa over the warm salmon and serve immediately.
Notes
Storage Directions: Store leftover salmon and mango salsa separately in an airtight container in the refrigerator for up to 3 days. It does not freeze well.
Use high-quality salmon. Since salmon is the star of this dish, starting with fresh, high-quality salmon fillets makes a big difference in flavor and texture. Wild-caught salmon is especially flavorful and rich in healthy fatty acids.
Bake just until the salmon flakes easily. Salmon continues to cook slightly after it comes out of the oven, so pull it once it flakes with a fork and reaches 145°F to keep it tender and moist.
Make the mango salsa while the salmon bakes. This keeps the recipe quick and efficient — and gives the salsa just enough time for the lime juice and salt to enhance the flavor before serving.
Adjust the heat to your taste. Add more cayenne to the spice rub or jalapeño to the mango salsa if you love a kick, or keep it mild for kids and spice-sensitive eaters.
Nutrition
Serving: 1/5 of the recipeCalories: 250kcalCarbohydrates: 12gProtein: 29gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 78mgSodium: 660mgPotassium: 835mgFiber: 1gSugar: 10gVitamin A: 578IUVitamin C: 8mgCalcium: 39mgIron: 2mg
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