If you’re like me, you probably cook the same salmon recipe for dinner over and over – but we don’t have to! Salmon is a versatile fish which offers a lot of options and even room for creativity. Truthfully, I’ve never met a salmon dish I didn’t like, but this one stands out, for a few reasons. It’s so pretty! It not only tastes good but it looks good, too!
If you’re serving salmon to anyone who’s not quite sold on salmon yet (picky kids for instance), the mango salsa may tip the scales in salmon’s favor. It’s like a magic, tropical topping!
Salmon is good for us. It is low in saturated fat, is one of the best sources of vitamin B12, contains healthy omega fatty acids and is a good source of protein, too. It's also loaded with potassium and other nutrients, like vitamin D and iron. In this particular recipe, the salsa is bursting with antioxidants for a wonderfully healthy combination.
As a salmon lover, I've learned some pro tips over the years and I'm happy to share them: Try to buy fish the day you plan on making it.
Not all salmon quality is the same; it varies from store to store. I highly recommend purchasing wild caught salmon in your area. Wild caught salmon is higher in the healthy omega 3 fatty acids. How can you tell the difference, besides reading labels? Wild caught salmon eats a natural diet, and therefore has that lovely salmon color. Farmed fish is unnaturally colored and therefore grey. Just look for that classic salmon color and know you’re purchasing the ideal salmon, the wild-caught type.
If you follow this tropical seafood recipe, you can have a delicious and healthy dinner tonight! Just remember to add wild caught salmon to your cart. Serve the salmon with mango salsa with rice, lime slices for squeezing and vegetable of your choice.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
- 2 mangos, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium avocado, diced
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped tomato
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 jalapeno, seeded and diced
- 4 (6 ounce) salmon filets, skin-on
- 2 tablespoons minced garlic
- 1/3 cup extra virgin olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- lime slices, for serving (optional)
Here’s how to make it:
- For the mango salsa, combine all ingredients in a bowl and stir. Garnish with cilantro. Cover and set aside.
- For the salmon, place salmon skin-side down on your work surface. In a small bowl, combine olive oil, garlic, garlic powder, salt, black pepper and cayenne pepper. Mix well. Dip a basting brush (or spoon) into olive oil mixture and brush onto salmon (or drizzle with a spoon and then spread over the fish with the back of the spoon).
- Preheat a medium-sized nonstick skillet or pan over medium-high heat. Place salmon into pan with the skin side up. Sear for about 4 minutes. To get a crispy, golden crust, do not move the salmon while it cooks (except for flipping).
- Gently flip salmon onto its side and sear for 1 minute. Repeat on the other side. Then flip salmon to skin side down and cook for about 2 additional minutes. Remove from heat and transfer salmon to a plate.
- Top salmon with mango salsa.
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