Mango Salmon Recipe

Prepare and mix salsa

Peel and dice the mango into approximately 1/4-inch cubes (about 1 to 1 1/2 cups). Finely dice the red bell pepper and red onion to match the mango size. Mince the jalapeño, removing seeds if you prefer mild heat. Chop the cilantro finely. Combine mango, bell pepper, red onion, jalapeño, and cilantro in a medium bowl.

Add lime juice, olive oil, 1/2 tsp salt and 1/4 tsp black pepper to the bowl. Stir gently to combine. Taste and adjust seasoning—add a touch more lime or salt if needed. Refrigerate the salsa while you prepare the salmon to allow flavors to meld (at least 10–15 minutes).

Prep salmon

Pat salmon fillets dry with paper towels. If fillets are large, cut into portions so each is about 5–6 oz. Score the skin lightly (if skin-on) to prevent curling. Season both sides of the salmon with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder, rubbing the seasonings lightly into the flesh.

Cook salmon (pan-sear)

Heat 2 tbsp olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add salmon fillets skin-side down (or presentation side down if skinless). Press down gently with a spatula for 20–30 seconds to ensure even contact. Cook without moving for 4–5 minutes for skin-on (3–4 minutes for skinless) until the underside is golden and cooked about two-thirds of the way up the side.

Flip the fillets carefully and add 1 tbsp butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the salmon for 30–60 seconds to finish cooking and add gloss. Cook an additional 2–3 minutes, or until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium, or to your preferred doneness.

Transfer salmon to a plate and let rest for 2–3 minutes. If desired, season with a light pinch of salt and pepper while resting.

Spoon a generous portion of the chilled mango salsa over each salmon fillet. Garnish with microgreens or chopped cilantro and serve with a lime wedge on the side for squeezing over the fish just before eating.

Suggested accompaniments: steamed rice, cilantro-lime quinoa, or a simple green salad. Serve immediately.