Mango Salmon

This Mango Salmon is a vibrant, flavour-packed dish that perfectly balances sweet, spicy, and savoury notes in one beautifully presented plate. It pairs tender, flaky salmon fillet with a fresh mango, avocado, and tomato salsa that bursts with tropical freshness. The lightly spiced salmon, coated in a fragrant blend of paprika, curry powder, garlic, and brown sugar, develops a deliciously caramelised crust as it cooks. This contrast of hot, savoury fish against the cool, refreshing salsa makes Mango Salmon an irresistible choice for lunch or dinner. 

Packed with omega-3 fatty acids from the salmon, vitamin C from the mango and tomato, and healthy fats from the avocado, this Mango Salmon is as nourishing as it is delicious. The golden colour of the mango, the soft pink salmon, and the vibrant green avocado make this dish as visually stunning as it is satisfying. 

The best part? It comes together in under 20 minutes, making this Mango Salmon perfect for busy evenings when you still want something wholesome and impressive. Whether you enjoy it with fluffy rice, quinoa, or a crisp salad, Mango Salmon is a dish that feels like sunshine on a plate.

Don’t forget to also check my Spanish Inspired One Pot Chicken Thighs. 

 

Why You Will this Love Mango Salmon

 

You’ll love this Mango Salmon because it’s light, refreshing, and bursting with flavour while still being filling enough for a main meal. The seasoning blend for the salmon adds warmth and depth without overpowering the fresh salsa. It’s also a one-pan wonder for the main protein, meaning less washing up and more time to enjoy your meal. 

This Mango Salmon is naturally gluten-free and can be made dairy-free with no changes at all. It’s also incredibly adaptable, swap mango for pineapple, adjust spice levels to suit your taste, or serve with different grains for variety. Plus, with the combination of lean protein, fibre, and healthy fats, this Mango Salmon is a balanced meal that will leave you satisfied and energised.

 

Equipment You Will Need

 

1. Non-stick frying pan or skillet – to sear the salmon without sticking.
2. Sharp knife – for dicing the mango, avocado, and tomato.
3. Cutting board – to safely prepare ingredients.
4. Mixing bowls – for preparing the salsa and seasoning blend.
5. Measuring spoons – for accuracy in seasoning.
6. Fish spatula – to flip the salmon gently without breaking it.
7. Serving plate or shallow bowl – to plate the finished Mango Salmon.
8. Fork – for flaking the salmon if desired.
9. Small spoon – for mixing seasoning.
10. Kitchen paper – to pat salmon dry before cooking.
11. Pan lid (optional) – to help cook salmon through evenly.
12. Cooking tongs – to handle the salmon fillet without tearing.

Ingredients 

(Serves 1)

For the Salmon:

 

• 1 salmon fillet (100g / 3.5 oz) – skin-on or skinless, fresh or defrosted.
• 1 tsp (4g / 0.14 oz) brown sugar – adds a subtle caramelised sweetness.
• 1 tsp (2.3g / 0.08 oz) paprika – for mild smokiness and colour.
• 1 tsp (3.1g / 0.11 oz) garlic powder – adds savoury depth.
• 1 tsp (2.5g / 0.09 oz) curry powder – for warm spice notes.

 

For the Salsa:

• 80g (2.8 oz) ripe mango, chopped – sweet and juicy for freshness.
• 40g (1.4 oz) ripe avocado, chopped – creamy texture and healthy fats.
• 40g (1.4 oz) small tomato, chopped – for acidity and balance.

 

To Serve:

• 150g (5.3 oz) cooked rice – white, brown, or jasmine rice works well.

 

Method

 

Step 1: Prepare the Salsa
In a medium bowl, combine the chopped mango, avocado, and tomato. Mix gently to avoid mashing the avocado. Set aside to allow the flavours to meld.

Step 2: Season the Salmon
In a small bowl, mix together the brown sugar, paprika, garlic powder, and curry powder. Pat the salmon dry with kitchen paper, then rub the spice mix evenly over the fillet.

Step 3: Cook the Salmon
Heat a non-stick frying pan over medium heat. Place the salmon in the pan and cook for 4–5 minutes on each side, or until cooked through and flaking easily with a fork. Adjust cooking time based on fillet thickness.

Step 4: Assemble the Dish
Place the cooked rice onto a serving plate. Spoon the fresh salsa over the rice, then gently place the salmon fillet on top.

Step 5: Serve
Enjoy your Mango Salmon immediately while hot, with the refreshing salsa providing the perfect contrast to the warm, spiced fish.

 

Nutrition (per serving)

• Calories: ~460 kcal
• Protein: 25g
• Fat: 15g
• Carbohydrates: 58g
• Sugars: 14g
• Fibre: 6g

Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used.

 

Tips for Making this Mango Salmon

• Pat the salmon dry before seasoning to help the spices stick and sear well.
• Use just-ripe mango for the perfect balance of sweetness and firmness.
• Dice avocado last to prevent browning.
• Cook salmon skin-side down first for extra crispiness if using skin-on fillets.
• Keep the salsa cold until serving for maximum freshness.
• Swap rice for quinoa for added protein.
• Use lime juice in the salsa for a tangy lift.
• Adjust curry powder level for more or less spice.
• Try grilling the salmon for a smoky flavour.
• Serve with steamed greens for extra veg.
• Add fresh coriander to the salsa for herbal freshness.
• Sprinkle sesame seeds over the salmon for extra texture.

 

How to Best Serve Mango Salmon

 

• Over fluffy jasmine rice for a light, tropical feel.
• With coconut rice for extra richness.
• On a bed of salad greens for a low-carb version.
• With roasted sweet potato for a hearty option.
• As part of a poke bowl with edamame and cucumber.
• With warm naan bread for a fusion twist.
• Alongside grilled asparagus or tenderstem broccoli.
• On quinoa for a gluten-free high-protein meal.
• With a wedge of lime to squeeze over before eating.
• Paired with chilled white wine or iced tea.
• In a lettuce wrap for a handheld lunch.
• With pineapple salsa for a fruitier alternative.

 

Customise Mango Salmon

 

• Use tuna steaks instead of salmon for a variation.
• Swap mango for pineapple, papaya, or peach.
• Replace avocado with cucumber for extra crunch.
• Try smoked paprika for a deeper flavour.
• Add chilli flakes to the spice mix for more heat.
• Top with fresh mint for a cooling element.
• Swap rice for couscous for a Mediterranean twist.
• Use maple syrup instead of brown sugar for a different sweetness.
• Add shredded carrot to the salsa for extra texture.
• Make it vegan with grilled tofu instead of salmon.
• Try a miso glaze instead of curry powder for umami depth.
• Serve with pickled onions for tanginess.

Don’t forget to also check my One Pot Beef Pad Thai. 

 

How to Store this Mango Salmon

 

Store leftover Mango Salmon in an airtight container in the fridge for up to 1 day. Keep the salsa in a separate container to prevent it from softening. Reheat the salmon gently in a pan over low heat or enjoy cold. Not recommended for freezing, as mango and avocado do not freeze well.

 

Final Thoughts on this Mango Salmon

 

This Mango Salmon is a dish that’s as beautiful as it is delicious. The tender, flaky salmon pairs wonderfully with the sweet mango, creamy avocado, and juicy tomato, creating a well-balanced meal that feels fresh and indulgent at the same time. 

Its quick preparation time and impressive presentation make Mango Salmon ideal for both weeknight dinners and special occasions. With endless customisation options, this dish can be enjoyed in countless ways, ensuring it never gets boring. Whether served over rice, salad, or another grain, Mango Salmon will quickly become a staple in your recipe collection.

You can see this recipe on instagram: 

Mango Salmon

Prep Time: 8 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

This Mango Salmon is a vibrant, flavour-packed dish that balances sweet, spicy, and savoury in one plate. Juicy, lightly spiced salmon is paired with a refreshing mango, avocado, and tomato salsa for the perfect contrast. Ready in under 20 minutes, it’s wholesome, naturally gluten-free, and as beautiful as it is delicious.

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Ingredients

For the Salmon:

• 1 salmon fillet (100g / 3.5 oz)
• 1 tsp (4g) brown sugar
• 1 tsp (2.3g) paprika
• 1 tsp (3.1g) garlic powder
• 1 tsp (2.5g) curry powder

For the Salsa:

• 80g ripe mango, chopped
• 40g ripe avocado, chopped
• 40g small tomato, chopped

To Serve:

• 150g cooked rice (white, brown, or jasmine)

Instructions

1. Make the salsa – In a bowl, combine mango, avocado, and tomato. Mix gently.
   
2. Season the salmon – In another bowl, mix brown sugar, paprika, garlic powder, and curry powder. Pat salmon dry and coat evenly.
   
3. Cook the salmon – Heat a non-stick pan over medium heat. Cook salmon 4–5 min per side until cooked through.
   
4. Assemble – Place rice on a plate, top with salsa, then salmon.
   
5. Serve – Enjoy immediately for the freshest flavour.

Nutrition Information:

Yield: 1
Amount Per Serving: Calories: 460Carbohydrates: 58gFiber: 6gSugar: 14gProtein: 25g

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