Baked Salmon Mango Salsa (Printable Version)
Tender baked salmon topped with a vibrant mango salsa for a fresh, wholesome main course.
# Ingredient List:
→ Salmon
01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1 garlic clove, minced
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Mango Salsa
07 - 1 large ripe mango, peeled and diced
08 - 1/2 red bell pepper, finely diced
09 - 1/4 red onion, finely chopped
10 - 1 small jalapeño, seeded and minced (optional)
11 - 2 tablespoons fresh cilantro, chopped
12 - Juice of 1 lime
13 - 1/4 teaspoon salt
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or aluminum foil.
02 - In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, salt, and ground black pepper.
03 - Arrange salmon fillets on the prepared baking tray and brush evenly with the olive oil mixture.
04 - Bake the salmon fillets for 12 to 15 minutes, or until the fish flakes easily with a fork.
05 - While salmon bakes, combine diced mango, red bell pepper, red onion, jalapeño (if using), chopped cilantro, lime juice, and salt in a medium bowl. Toss gently to blend flavors.
06 - Remove salmon from the oven and transfer to serving plates. Top each fillet generously with the mango salsa. Serve immediately with optional cilantro and lime wedges garnish.
# Tips from hearthlykitchen:
01 -
- Salmon cooks in under 20 minutes, so weeknight dinners stop feeling like a chore.
- The mango salsa brings tropical freshness that makes simple baked fish feel restaurant-worthy.
- It checks every dietary box—gluten-free, dairy-free, and packed with omega-3s—without tasting healthy.
02 -
- Don't skip patting the salmon dry—wet fish steams instead of bakes, and you'll lose that tender, flaky texture you're after.
- Make the salsa just before serving or the lime juice will turn the mango mushy and the onion will become too aggressive.
03 -
- If you have 30 minutes to spare before cooking, marinate the salmon in the oil mixture—it transforms the flavor and keeps the flesh incredibly moist.
- Swap the mango for pineapple if you want something a little less sweet, or add a pinch of cumin to the salsa for an unexpected earthiness.