Baked Salmon Mango Salsa

Last summer, my neighbor brought over the most incredible baked salmon with mango salsa from a beach trip, and I couldn't stop asking for the recipe. She laughed and said it wasn't fancy—just good fish, fresh fruit, and timing. That conversation stuck with me, and now whenever I crave something that feels both indulgent and light, this is what I make. The magic is in how the warm, buttery salmon plays against the cool, bright salsa.

I remember making this for my sister when she was visiting and had just switched to eating more fish. She took one bite and immediately asked if I'd bought it from somewhere, which felt like the highest compliment. Now whenever she comes over, this is what she requests, and I've learned that the best recipes are the ones people actually want to eat again.

Ingredients

• Salmon fillets (4, about 150 g each): Skin-on keeps them juicier, but skinless works fine if that's what you prefer—either way, look for bright color and a smell that's clean and mild.
• Olive oil (2 tbsp): This is your flavor base, so use something you'd actually taste in a salad.
• Lemon: Both the zest and juice matter here—zest brings a subtle floral note that juice alone can't deliver.
• Garlic (1 clove, minced): One clove is gentle enough to enhance without overpowering the delicate fish.
• Salt and black pepper: Simple seasoning lets the salmon shine rather than compete.
• Ripe mango (1 large): The salsa lives or dies by mango quality, so pick one that yields slightly to pressure and smells sweet near the stem.
• Red bell pepper (1/2, finely diced): This adds crunch and a subtle sweetness that balances the heat from the jalapeño.
• Red onion (1/4, finely chopped): Raw onion brings a sharp bite that wakes up the whole salsa.
• Jalapeño (1 small, optional): Seeds out means heat without chaos—include it if you like a gentle kick.
• Fresh cilantro (2 tbsp, chopped): This herb is non-negotiable for me; it ties everything together with an herbal, almost citrusy note.
• Lime juice: The acid that makes the mango sing and keeps everything tasting fresh.

Instructions

Heat your oven and prep your space:

Preheat to 200°C (400°F) and line a baking tray with parchment paper or foil—this saves cleanup and prevents sticking. You want everything ready before the salmon hits the heat.

Build your salmon coating:

Mix olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper in a small bowl. Taste a tiny drop if you're unsure about seasoning; you want it to taste like a bright, garlicky dressing.

Season and brush the salmon:

Lay fillets skin-side down on the tray and brush generously with the mixture. Don't be shy—this is where all your flavor lives.

Bake until flaky:

Bake for 12–15 minutes, depending on fillet thickness. The salmon is done when it flakes easily with a fork and the thickest part looks opaque; overcooked salmon turns dry and chalky, so watch it after 12 minutes.

Make the salsa while salmon cooks:

Dice your mango, bell pepper, and red onion, mince the jalapeño if using, and chop cilantro. Combine everything in a bowl with lime juice and salt, then toss gently—mango bruises easily, and you want those vibrant chunks intact.

Plate and top:

Transfer warm salmon to plates and spoon salsa generously over each fillet. The contrast of warm and cool is part of the magic here.

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What I love most about this dish is how it makes you feel like you're cooking something special without the fuss. My family gathered around the table last weekend with this salmon, and for once, nobody was thinking about what was for dinner next—everyone was just present and eating.

Timing and Prep

The beauty of this meal is that prep and cooking happen almost simultaneously. Your mango salsa comes together in the few minutes while salmon bakes, so you're not standing around waiting. If you want to get even further ahead, chop all your salsa ingredients the night before and combine them just before serving—the flavors actually taste fresher when everything isn't sitting together too long.

Flexibility and Substitutions

This recipe is forgiving in the best way. Pineapple works beautifully if mango isn't available or feels too expensive. Lime and lemon can swap places if you have more of one than the other. Even the heat level is up to you—leave the jalapeño out entirely if you're cooking for people who prefer gentle food, or double it if your crew likes things spicy. The salmon method stays exactly the same; only the salsa adapts.

Serving Suggestions and Pairings

Serve this with something that won't compete with the bright flavors you've built. Steamed jasmine rice soaks up the natural juices that pool on the plate, or quinoa if you want something with more texture. A simple green salad with a light vinaigrette rounds out the meal without making you feel like you've eaten something heavy.

• Pair with a chilled white wine like Sauvignon Blanc or a crisp rosé if you're celebrating.
• Lime wedges on the side let people brighten their bites even more if they want to.
• Extra cilantro scattered on top at the last second makes everything look intentional and fresh.

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This recipe has become my go-to when I want to feel like I'm nourishing myself and everyone I cook for. It's proof that simple ingredients, treated with respect, become something worth remembering.

Recipe FAQs

→ How do you ensure the salmon stays moist when baking?

Brushing the fillets with an olive oil, lemon, and garlic mixture before baking helps retain moisture and enhances flavor.

→ Can I prepare the mango salsa ahead of time?

Yes, the mango salsa can be made up to a few hours in advance; just keep it refrigerated to maintain freshness.

→ What can I substitute for jalapeño if I prefer milder flavors?

You can omit the jalapeño or replace it with a mild bell pepper to reduce heat while keeping texture.

→ Is it necessary to use skin-on salmon fillets?

Skin-on fillets help keep the fish intact and add flavor but skinless can be used based on preference.

→ What side dishes pair well with this salmon and mango salsa?

Steamed rice, quinoa, or a fresh green salad complement the flavors and round out the meal nicely.