Salmon with Mango Salsa is a deliciously healthy meal. It’s made with a juicy salmon fillet drizzled in maple and soy sauce. Cooked to perfection, it is served alongside a tangy mango salsa filled with sweet juicy mango, fresh lime juice, bell peppers, and jalapeños!
This fresh mango salsa salmon recipe is perfect for every occasion. It’s amazing, from weeknight dinners for the whole family to dinner parties and special occasions. Try some other great salmon recipes like this Grilled Soy Brown Sugar Salmon, and also this Classic Smoked Salmon. These Smoked Salmon Scrambled Eggs are totally delicious too. To make salmon steaks, follow my guide with all you need to know about How To Cook Salmon Steaks.
Table of Contents
This dish is made using a salmon fillet. A fillet is a meaty cut of salmon which is cut parallel to the bone. Salmon fillets are flaky, juicy, as well as tender when properly cooked.
Cooked in a soy and maple syrup sauce, there is a mouthwateringly rich combination of umami and sweet flavors. With the sweet and spicy mango salsa on the side, it’s a match made in heaven. The flavors go together so well! This will be one of those healthy recipes you make again and again!
Why We Love This Recipe
- Made with simple ingredients but packs a flavorful punch!
- It’s easy enough to make on a weeknight for the family.
- It looks impressive enough to make for a dinner party or special occasion.
- Tastes great with so many different side dishes!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
For the Salmon
- Salmon – This recipe calls for a large salmon fillet, which makes each serving extra juicy.
- Onion Powder – Adds a depth of flavor to the sauce.
- Soy Sauce – I prefer to use low-sodium soy sauce.
- Maple Syrup – Pure maple syrup goes so well with salmon, giving it a warm caramelized flavor. You can also use honey.
- Cornstarch – To thicken the sauce for the salmon.
- Water – Used as the base of the sauce.
For the Mango Salsa
- Mango – For best results, use a fresh, ripe mango and dice it yourself.
- Red Bell Pepper – I like to use red bell peppers because they’re so colorful. They tend to be sweeter than other colors too.
- Red Onion – Red onions have a sweet tang to them, which compliments the sweet mango and bell pepper.
- Jalapeño – For a fresh and spicy kick!
- Garlic – For best results use a fresh garlic clove.
- Cilantro – Use fresh cilantro for best results.
- Lime Juice – Use fresh lime juice from ½ a lime for the best flavor.
- Black Pepper and Kosher Salt – Enhances the sweet and spicy flavors.
Equipment
- A digital instant-read thermometer (affiliate link) is key to knowing when your salmon is ready.
How to Make Salmon with Mango Salsa
Prepare oven and baking sheet. Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
Make the mango salsa. Combine all the mango salsa ingredients for the mango salsa in a large bowl and stir. Set to one side.
Make sauce for salmon. Combine soy sauce, maple syrup, water, and cornstarch in a saucepan. Whisk until the cornstarch is fully dissolved. Cook over medium heat, simmering for 6 to 8 minutes. You want your sauce to be thick and have a syrup-like consistency.
Season salmon and add sauce. Put the salmon on the prepared baking sheet, placing the salmon skin side down. This will help it not stick to the paper. Then sprinkle onion powder over the top of the salmon. Next, drizzle a thick layer of sauce over the salmon, brushing it so it is evenly spread.
Bake. Bake salmon for 10 minutes, then brush with another thick layer of sauce and bake another 10 minutes. (Or until the internal temperature reaches 145 degrees F.)
Serve. Transfer the salmon to a large serving platter and serve with mango salsa over top.
Recipe FAQ’s
This mango salsa recipe is one I sometimes like to make with Mexican food instead of the traditional Mexican tomato salsa for a bit of a change. Mango salsa pairs really well with Mexican flavors, so I often enjoy it in tortilla salads, tacos, fajitas, or burrito bowls.
You can bake salmon like in this recipe, cook it on a grill pan, smoke it, or grill it, and all of them can be delicious in their own way. The key to the best salmon is to not overcook it, as this can dry out the meat and make it less tender to eat.
If making this ahead of time, store the salmon and salsa separately in the refrigerator to keep both as fresh as possible.
Salmon: Store cooked salmon in an airtight container in the refrigerator for up to 4 days. Reheat leftovers slowly at a low temperature to ensure they don’t become dry and overcooked.
Mango Salsa: Store mango salsa in an airtight container in the refrigerator for up to 2 days.
Tips for Success
- Use a digital meat thermometer (affiliate link) to know exactly when your salmon is ready.
- Use soft, ripe mangos for the best flavor in your salsa.
- If you prefer a crispier salmon, you can broil the salmon in the last 2 to 5 minutes of cooking. Watch the salmon carefully so the sauce does not burn.
- If making this ahead of time, store salmon and salsa separately in the refrigerator. This keeps them as fresh as possible and stops the salmon from going soggy.
How long does salmon take to cook?
Salmon cooked in the oven will take about 4-6 minutes per every ½ inch of thickness. You don’t need to flip the salmon when you cook it in the oven. If you’re adding flavorings like a sauce, you can remove the salmon halfway through the cooking time to do this.
Variations and Substitutions
- Use lemon juice instead of lime juice.
- Turn up the heat by adding red pepper flakes to the mango salsa.
- Make a mango avocado salsa by adding some freshly diced avocado to the mix!
- Make a super colorful salsa by adding other colors of bell peppers.
- You can use this recipe to make smaller filet portions. Simply divide the sauce and salsa by the number of servings. Remember to adjust the cooking time accordingly.
- Use a dash of chili powder with the onion powder to make a spice rub for the salmon. Do this before you put the sauce on for a bit of extra spice.
- Check out my other version of Sweet Mango Salsa!
What to Serve With Salmon and Mango Salsa
It’s a versatile dish that pairs well with so many different side dishes. Try it with carbs like Coconut Rice, or Coconut and Mango Sticky Rice. Or why not some veggies like Green Beans with Dijon Vinaigrette or Grilled Corn.
More Salmon Recipes
Fish & Seafood
Salmon Cakes
Fish & Seafood
Crispy Salmon Bites in the Air Fryer
Appetizers
Smoked Salmon Dip
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Salmon with Mango Salsa
Ingredients
For the Salmon
- 2 pounds salmon
- 1 teaspoon onion powder
- 1/4 cup low sodium soy sauce
- 1/4 cup pure maple syrup
- 1/2 tablespoon cornstarch
- 1/4 cup water
For the Mango Salsa
- 1 large mango, diced (about 1 cup)
- 1/2 cup diced red bell pepper (about ½ a bell pepper)
- 1/4 cup diced red onion
- 1 jalapeno, steam and seeds removed, diced
- 1 garlic clove, minced (about 1 teaspoon minced garlic)
- 1/2 tablespoon chopped cilantro
- Juice of ½ a lime (about 1 tablespoon)
- Pinch of kosher salt
- Pinch of black pepper
Instructions
- Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
- Combine all the mango salsa ingredients for the mango salsa in a large bowl and stir. Set to one side.
- Combine soy sauce, maple syrup, water, and cornstarch in a saucepan. Whisk until the cornstarch is fully dissolved. Cook over medium heat. Simmer for 6 to 8 minutes, until it is thick and has a syrup-like consistency.
- Put the salmon on the prepared baking sheet, placing the salmon skin side down. This will help it not stick to the paper. Sprinkle onion powder over the top of the salmon, then drizzle a thick layer of sauce over the salmon, brushing it so it is evenly spread.
- Bake salmon for 10 minutes, brush with another thick layer of sauce and bake another 10 minutes, or until the internal temperature reaches 145 degrees F.
- Transfer the salmon to a large serving platter and serve with mango salsa over top.
Notes
- If you prefer a crispier salmon, you can broil the salmon in the last 2 to 5 minutes of cooking. Watch the salmon carefully so the sauce does not burn.
- If making this ahead of time, store salmon and salsa separately in the refrigerator to keep both as fresh as possible.
We live near Lake Michigan and spend time fishing over the summer so our freezer is stocked with salmon all winter. I have made a lot of different salmon recipes over the years but this one received the best ratings from my family and guests when I made it for dinner last night! I did cook at a little higher heat for less time and finished in the broiler. I will definitely make this again! Even without the salsa, the salmon had a terrific taste!
I’m so glad it got such rave reviews!
Thank you soo much Amy! Maple-Soy salmon is my absolute favorite way to prepare this savory fish. I always marinated my salmon, but think that your thickened sauce might be even better. Then there’s the salsa; O.M.G!! I love mangos and think they will pair very well with my salmon. I would leave out the jalapenos, but will otherwise follow this recipe exactly.
Let me know how it goes! The salmon is great on its own but top it with the mango salsa and your tastebuds will be so happy!
Without the Garlic, PERFECT! Both, the salmon and the Salsa.
I’m glad you enjoyed it!