How To Make Mango Salsa For Salmon


Hi, today I’m going to show you how to make mango salsa for salmon. This mango salsa recipe is very delicious one and makes a great topping for the grilled salmon. By preparing this from scratch, you will have a wonderful fresh mango salsa. You can easily make this recipe at your home by following simple steps:

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

The first week of summer requires a little celebrating, right? Why not go all out and make something special, like this incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice! This is a restaurant-quality meal that you can make and enjoy in the comfort of your own home. It’s packed with fresh, irresistible flavors that will leave you craving more!

Grilled Lime Salmon in a wooden serving bowl topped with Mango Avocado Salsa and served with a side of Coconut Rice

Grilled Salmon with Mango Salsa

I absolutely love the combination here of the slightly charred lime salmon with the sweet, fruity mango avocado salsa and the rich and creamy coconut rice. It is all a match made in Heaven.

This ad will end in 30

The salmon is perfectly seasoned and cooked, and has those nice grill marks giving it a tempting lightly charred flavor. And this colorful salsa has the best blend of flavors and textures! It complements the salmon so incredibly well.

Then the bed of coconut rice is the perfect base for the salmon and salsa. If you haven’t had coconut rice yet, you need to make it today! It is one of my favorite rice dishes that I make all the time and it’s so easy to prepare.

Want to know how to grill salmon? Watch the video!

Grilled Lime Salmon with Mango Avocado Salsa

Go all out with dinner tonight and make something special – something tropical like this incredibly delicious Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice!

Grilled Salmon Ingredients

  • Salmon fillets – the main ingredient. Rich in protein and nutrients!
  • Olive oil – keeps the exterior for drying and sticking.
  • Lime – adds so much bright flavor.
  • Garlic – adds another layer of flavor.

Mango Avocado Salsa Ingredients

  • Mango – adds fresh natural sweetness.
  • Red bell pepper – adds more texture and color.
  • Red onion – a little goes a long way here. Rinse it so it’s not so harsh first.
  • Avocado – adds a delicious creaminess.
  • Cilantro and lime – adds classic Mexican flavors to the salsa
  • Olive oil and coconut water – this isn’t a must here but I like that bit of richness and moisture it adds.

Coconut Rice Ingredients

  • Coconut Water – it adds flavor to the rice.
  • Canned coconut milk – don’t confuse this with coconut milk beverage. The canned stuff is much creamier and richer.
  • Jasmine rice – stick with jasmine, it has more flavor than plain long grain white rice.
Coconut Rice in a saucepan after cooking.

How to Grill Salmon

  • Whisk together lime juice and zest, garlic, olive oil, salt and pepper in large baking dish.
  • Place salmon in baking dish and let marinate 30 – 60 minutes.
  • Grill salmon until heated through.
  • While the salmon grills, make the coconut rice (you make it like you do regular rice, just with coconut milk) and mango avocado salsa.

How Long Do You Grill Salmon?

This recipe calls for 6 oz salmon fillets. At that weight, you’ll need to grill the salmon for 3 minutes on each side over medium-high heat.

Can I Bake the Salmon in the Oven?

During the winter months, you can also cook this salmon in a grill pan or bake it in the oven. The baked version won’t be quite as good because you won’t get the light char but when it’s zero degrees outside it’s what we do.

To do so, bake salmon in a greased 13 by 9-inch baking dish in preheated 400 degree F oven for 12 – 15 minutes.

salmon with mango salsa and Coconut Rice in wooden bowl

Tips for the Best Grilled Salmon With Mango Salsa

  • After you’ve sliced the red onion for the mango avocado salsa, rinse it under cold water to lessen its bite.
  • Make sure your mangos are ripe before dicing them. You don’t want hard, flavorless mango chunks in your salsa!
  • For creamier coconut rice, use full-fat coconut milk.

Grilled Salmon with Mango Salsa

Make this Salmon with Mango Salsa on the grill or in your oven for a light and refreshing summer dinner. 

This combo of a smoky salmon rub with sweet and spicy mango salsa is easy to make and ideal for entertaining!


Mango Salsa on top of a seasoned and grilled salmon filet.
Subscribe for updates from this site

This Grilled Salmon with Mango Salsa recipe was a big deal around these parts. You see, for the last several years, salmon has been my seafood nemesis.

Cooking other fish? Not a problem. I can make Lemon Garlic Tilapia that flakes when you look at it, and a Chipotle Shrimp Sandwich that will make you weak in the knees.

But with salmon? No such luck. I’ve baked it. I’ve pan fried it. I’ve used my trusty thermometer and set enough timers to alert the neighbors. It doesn’t matter. I still always over cook my salmon.

It would almost be funny if dry salmon weren’t so darn depressing. It would’ve made sense to give up on salmon years ago. Besides, there are plenty of other fish in the sea (so bad, I know).

But giving up isn’t how I roll. This summer I was determined to show salmon who’s boss.

After much experimentation, I discovered a few tricks that deliver moist, tender salmon every time. Seriously, this salmon is almost impossible to screw up!

Whether you’re making grilled salmon or baked salmon with mango salsa, this recipe is foolproof and made in less than 30 minutes!

Grilled Salmon with Mango Salsa on top of a platter, and squeezed lime wedges on the side.


  • Ditch the individual salmon portions and buy a whole salmon filet instead. Most grocery stores carry salmon in 1-2 pound fillets. A one pound filet will feed 3-4 people, and a 2 lb. filet will feed 5-6. Cooking larger fillets prevents the salmon from drying out before it was done.
  • Put salmon in a foil packet. Honestly, I don’t know why I didn’t think of this ages ago. Foil packet tilapia is one of my favorite summer meals, and it only makes sense that salmon would benefit from this cooking method as well. Foil packet cooking not only helps seal in moisture, but also makes cleanup a breeze.
  • Cook with high heat for a short cooking time. The grill is perfect for high heat cooking, which is why I prefer it, but this also works well in the oven.


Raw salmon fillet shown on a large piece of foil, with other ingredients around it.
  • Salmon– As I mentioned above, I prefer a whole salmon filet, between 1 and 1.5 pounds. If you can snag a large filet at a Costco or Sam’s Club, that’s the way to go! Atlantic or Sockeye both work well.
  • Seasonings– The salmon is seasoned with a simple blend of smoked paprikagarlic powdercayenne peppersalt, and pepper. If you’ve never had smoked paprika before, it’s worth buying just for this recipe. It adds rich, smoky flavor to everything from Steak Chili to Tomato Bacon Jam.
  • Honey and Apple Cider Vinegar– This makes the BEST sweet and tangy sauce.


  • Mango– I usually use frozen mango. It’s a big time saver and helps avoid the frustration of never having a mango at the perfect ripeness.
  • Bell peppers and jalapeno– For crunch, color, and heat!
  • Red onion– This is salsa, after all.
  • Cilantro– Lots of it!
  • Lime juice– Just a squeeze is all you need to brighten up these flavors.
  • Salt and pepper– Yes, even a fruit based salsa needs salt and pepper!

Salmon and mango might not sound like the best combo, but trust me, it’s going to rock all your taste buds!

The salmon has an immediate and lingering heat, a touch of sweetness and tang, and the right amount of salt. With this easy rub, you can have your salmon ready to bake in just 15 minutes!


  1. Tear off a piece of heavy duty aluminum foil that is several inches longer than your salmon filet on both ends. Spray or brush with olive oil. Place the salmon on top, skin side down.
  2. In a small bowl, whisk together the seasonings. In another bowl, whisk together the honey and apple cider vinegar.
  3. Rub the seasonings over both sides of the salmon. Roll the sides of the foil up halfway, then pour the honey mixture over top.
  4. Bring the foil up on the long sides of the salmon filet and crimp to seal. Seal the short edges as well. Bake or grill.
  5. Meanwhile, mix all of the ingredients for the mango salsa together. Season to taste with salt and pepper. Refrigerate until ready to serve.
Large salmon filet shown seasoned in a foil packet.


  1. Preheat the oven to 450 degrees. Bake for 12 minutes, then uncover and bake an additional 2-4 minutes or until salmon registers 135 degrees and flakes easily with a fork. Remove the salmon from the oven and loosely cover with foil again. Allow to rest for 5 minutes before serving.


  1. Preheat a grill to high heat (500-550 degrees).
  2. Place the foil packet on the grill and grill covered for 9 minutes. Uncover and bake an additional 2-4 minutes or until salmon registers 135 degrees and flakes easily with a fork. Carefully remove the packet from the grill, loosely reseal, and allow to rest for 5 minutes before serving.
Grilled salmon seasoned with smoked paprika in foil.


  • The mango salsa can be served immediately, but is even better if refrigerated for at least 30 minutes or up to 24 hours.
  • The salmon can be seasoned and prepped up to 24 hours in advance. If you’re making it in advance, line the foil with parchment paper so the vinegar doesn’t eat away at the foil.
  • Leftover salmon can be reheated in the foil packet at 300 degrees until warmed through.


  • If you prefer less (or no) heat, reduce or eliminate the cayenne pepper and the jalapeno in the salsa.
  • The salmon can be eaten on its own, without the salsa. When we eat it this way, I usually brush it with a little extra honey right after removing it from the grill for some added sweetness.
  • There’s a lot of wiggle room in the measurements for the mango salsa. Feel free to adjust to your taste or based on what you have on hand.
  • Don’t like mango? Try serving it with this Black Bean and Corn Salsa instead.

Honey Lime Salmon with Mango Salsa

Total Time:30 MINUTES

It doesn’t get any tastier (or easier) than these sweet, buttery honey lime salmon fillets cooked perfectly flaky and tender and topped with sweet and tangy mango salsa with red peppers, onions, and cilantro. Ready in 20 minutes!

honey lime salmon with mango salsa with lime slices on a plate.

Salmon and I go way back. In fact, I can’t think of a time when I didn’t enjoy salmon, which I think is weird, especially for a notoriously picky kid. But salmon was just one of those things I gladly ate — strike that — gobbled up. 

I love it so much that I put it in our meal rotation at least 2-3 times a month, if not more! And for good reason: it’s easy to find at any grocery, it’s always in season, and it’s always delicious, especially when smothered in a sweet, fruity salsa like this new honey salmon recipe! 

close up of cooked salmon on a plate.

Why this Recipe Works

There are so many reasons this recipe is perfect. Here are just a few to help convince you.

Great for picky eaters — It’s been my experience that even my pickiest guests (and kids) love this salmon, even if they swear they are not fans of seafood. 

Customizable — While I love this mango salsa, any kind of fruit salsa will work. Substitute pineapple, papaya, peaches…you get the idea! 

Fast — Salmon takes almost no time to cook (about 10 minutes) and can be grilled just as quickly! 

Minimal ingredients — There are only four ingredient needed to make this honey salmon (and I’m counting salt and pepper). 

Best Substitutes for Honey

No honey? No problem. These are the best substitutes for honey when making this honey salmon recipe. 

  • Maple syrup 
  • Agave nectar
  • Coconut syrup
  • Brown sugar
  • Corn syrup
  • Molasses
  • Brown rice syrup 

Is it Safe to Eat Salmon Every Day?

Salmon contains loads of heart-healthy Omega-3 fatty acids. It’s also low in calories and saturated fat and high in protein. And, while you might want to eat salmon every day, let’s not over do it. Even too much good fat can be too much of a good thing. The American Heart Association recommends only eating salmon twice a week to achieve the best benefits.  

top view of hands holding a plate of honey lime salmon with mango salsa on a plate.

Should You Eat Salmon Skin?

I feel like this is more of a question of do you want to eat salmon skin. The answer for me is a fast “no.” But, that doesn’t mean you can’t eat the skin. It’s perfectly safe to eat and there are some nutrients in the skin as well. 

But, you should (as with everything) pay attention to where you purchase the salmon. Is it from a reputable source? Does it look fresh and healthy? Is the skin a nice grey color or is it browning a bit? Ultimately it’s up to you whether you are team skin or not. (Side note: I hope I never write that phrase again, ever.) 

Expert Tips

  • If you are cooking with the salmon skin on, start cooking skin-side down. It provides a layer of protection against the pan and can help keep it from sticking. Once it’s cooked all the way through on both sides, the skin is easy to remove if you don’t want to eat it. 
  • When flipping the salmon, I use a fish spatula or large spatula for turning. This ensures the salmon fillets remain together when you flip them. Using tongs or a fork will almost guarantee the fish will fall apart at some point during flipping/plating. 
  • If you’re not sure if your salmon is cooked all the way through, insert a meat thermometer into the thickest part of the thickest piece. If it reads 145 degrees, it’s good to go! 
  • Want to cook the salmon in the oven? Preheat to 425 degrees. Place the seasoned fillets on a roasting pan, skin-side down. A good rule is to roast the salmon for 4-6 minutes for every half-inch of thickness. So for a 1-inch-thick piece of salmon, the roasting time would be about 8-12 minutes. There’s no need to flip the salmon when roasting in the oven. 

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.