Salmon with Mango Salsa

5 from 7 votes

Salmon with mango salsa is a fresh, flavorful dish with a tropical twist—light, juicy, and ready in minutes.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Servings: people

Calories: 383kcal

16 oz salmon divided into four 4 oz filets, patted dry with paper towel (thawed if frozen)
1 tbs paprika
2 teaspoon salt
1 teaspoon garlic powder
¾ teaspoon pepper
½ teaspoon cayenne pepper
1 teaspoon Italian seasoning
3 tbs olive oil divided
2 tbs butter
2 limes

If using frozen salmon, thaw overnight unwrapped in the refrigerator the night before you want to cook it.
16 oz salmon
In a small bowl, mix together paprika, salt, garlic powder, pepper, cayenne powder, and Italian seasoning.
1 tbs paprika, 2 teaspoon salt, 1 teaspoon garlic powder, ¾ teaspoon pepper, ½ teaspoon cayenne pepper, 1 teaspoon Italian seasoning
Coat the salmon filets in 2 tablespoons of olive oil and then coat them in the seasoning mixture.
3 tbs olive oil divided
In a non-stick skillet or cast iron pan over medium heat, melt your butter and add in your remaining 1 tablespoon of oil. Adding the oil helps keep the butter from burning.
2 tbs butter
Place your filets in the heated skillets skin side down.
Cook for 6 minutes and then flip and cook for an additional 1-2 minutes. The salmon should flake easily with the use of a fork when done.*
Squeeze ½ a lime over each filet, top with mango salsa, and enjoy!
2 limes

Combine all salsa ingredients in a food processor and blend for a few seconds at a time until it reaches the consistency you want.
1 cup diced mango, 1 cup diced pineapple, ½ jalapeno, ¼ red bell pepper, ¼ cup yellow onion, ¼ cup cilantro, 1 lime, ½ teaspoon cumin, ½ teaspoon garlic powder, ¼ teaspoon salt
Pour over the salmon and enjoy!

Tips and Tricks

*Internal Temperature of Salmon is fully cooked according to the FDA at 145°F because that is the temperature that instantly kills Listeria, however, salmon is best when cooked to an internal temperature of 125°F- a temperature that will kill Listeria if it stays at that temperature for a few minutes.
Leftover Salmon should be eaten within 2-3 days and should be kept in the refrigerator in an airtight container.