This Chili Lime Salmon with Mango Salsa is sweet, tangy, and the perfect summer dinner.
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This chili lime salmon and vibrant tropical salsa will create a flavorful and healthy meal your whole family will love.
Packed with fresh, wholesome ingredients, it's a great option for a healthy salmon dinner.
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Ingredients & Substitutions
Salmon- I prefer using wild-caught salmon for its flavor and health benefits. I like to cook with fresh cuts of salmon when possible, but on the day I shot this recipe, the fresh salmon options didn't look great, so I used frozen salmon instead.
Lime Juice- This adds a zesty kick to the marinade. Lemon juice can be used as an alternative.
Red Pepper Flakes- It adds a touch of heat to your salmon glaze. If you prefer a milder flavor, you can reduce the amount of red pepper flakes or omit it altogether.
Honey- Balances the heat with its sweetness. Maple syrup can be used as a substitute.
Cumin- Adds a warm, earthy flavor. If you don't have cumin, you can use ground coriander.
Chili Powder- This gives the salmon a great chili flavor. You can also use chipotle chili powder for a slightly smoky and spicer flavor.
Butter- Adds richness to the sauce.
Mango- To pick the best mango, look for one that has a slight give when pressed. If you’re not sure how to cut a mango, check out this video.
Bell Pepper- Red bell peppers add a bright pop of color to your salsa. You can substitute with yellow or orange bell peppers if preferred.
Onion- Red onions offer a vibrant color and a mild flavor. White or sweet onions can be used as alternatives.
Cilantro- If you're not a fan of cilantro, you can omit it.
Jalapeño- Adds a bit of heat to the salsa. With the seeds removed the mango salsa is very mild. Keep some seeds for more spice in your salsa.
Salt- Enhances all the flavors. Use as needed.
Rice- Serve with 3 cups of rice to complete meal the meal. Use cilantro lime rice for even more flavor.
Full ingredient list with quantities in the recipe card below
How to Make Salmon with Mango Salsa
Step 1: In a medium bowl, mix together the diced mango, red bell pepper, red onion, cilantro, jalapeño, and a pinch of salt. Mix well and set aside.
Step 2: Place the salmon on a baking sheet. Mix together olive oil, chili powder, cumin, and salt. Cover your salmon with the olive oil and bake until it flakes easily with a fork.
Step 3: Make the chili lime glaze while the salmon is baking. Combine the ingredients in a small saucepan over medium heat. Allow the mixture to reduce by about half. Remove from heat and mix in the butter.
Step 4: Remove the salmon from the oven and brush it generously with the chili lime glaze once. Serve the salmon over a bed of rice and top with the mango salsa.
Tips
Common Mistakes: Overcooking the salmon can make it dry. Keep an eye on it and test for doneness by checking if it flakes easily with a fork.
Swap out the rice for…
- Green Salad: A fresh green salad with a light vinaigrette pairs well with the flavors of this dish.
- Grilled Vegetables: Grilled asparagus or zucchini make great side options.
- Quinoa: Substitute rice with quinoa for a protein-packed alternative.
If you happen to have half a cup of pineapple on hand, swap it out for half of the mango to make a Mango Pineapple Salsa!
Common Questions
The white stuff on cooked salmon is albumin, a protein that solidifies when cooked. It's flavorless and safe to eat, but some people don't like the look of it. The easiest way to prevent a lot of albumin from appearing is not to overcook your salmon.
Absolutely! Just make sure to thaw it completely before cooking. Keep an eye on the cooking time, as frozen salmon cuts tend to be thinner and may cook faster than fresh salmon.
The salsa can be stored in an airtight container in the refrigerator for up to 3 days.
Chili Lime Salmon with Mango Salsa
Ingredients
Mango Salsa
- 1 cup fresh mango finely diced, about 4 mangos
- ¼ cup red bell pepper finely chopped, about ¼ a bell pepper
- 2 tablespoon red onion finely chopped, about ¼ of a samll onion
- 2 tablespoon fresh cilantro chopped
- ½ jalapeño seeded and finely diced
- Juice form ½ a lime
- pinch salt
Chili Lime Salmon
- 1 ¼ pounds salmon preferably wild caught*
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ¼ teaspoon cumin powder
- ¼ teaspoon table salt
- 3 cups cooked rice
Chili Lime Glaze
- 2 tablespoon lime juice about 1 lime
- 1 tablespoon honey
- ¼ teaspoon red pepper flakes
- ¼ teaspoon chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon tbale salt
- 1 tablespoon cold butter cubed
Instructions
- Combine the ingredents for the Mango Salsa in a medium bowl. Mix well and set aside.
- Preheat oven to 375F and place salmon on a baking sheet.
- In a small bowl, mix 1 tablespoon of olive oil, 1 teaspoon of chili powder, ¼ teaspoon of cumin powder, and ¼ teaspoon of salt. Coat the salmon in the olive oil.
- Bake the salmon in the oven for 12-17 minutes or until it flakes easily with a fork.* If you are using frozen salmon, make sure it has completely thawed and reduce the cooking time to 7-9 minutes. Salmon should be cooked to a minimum internal temperature of 145°F to ensure it is done.
- When the salmon has 7 minutes left, make the chili lime sauce. In a small saucepan over medium heat, combine the lime juice, honey, red pepper flakes, ½ teaspoon cumin powder, ¼ teaspoon chili powder, and the remaining ¼ teaspoon of salt. Allow the mixture to reduce by about half.
- Remove the saucepan from the heat and add the cubed cold butter. Swirl the pan until the butter melts completely and the sauce is smooth. Set aside until the salmon is done.
- When the salmon is done, generously brush it with the chili lime sauce. If the glaze has become too thick, heat it over low heat until it is thin enough.
- Serve the salmon over a bed of rice and top with the mango salsa.
Notes
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