Why You’ll Love This Seared Salmon with Mango Salsa

• It’s a flavor explosion. The combination of the savory, umami-rich salmon and the sweet, tangy, slightly spicy salsa is honestly unbeatable. Each bite is a little adventure.
• It’s deceptively simple. While it looks and tastes incredibly sophisticated, the process is straightforward. If you can chop vegetables and sear a piece of fish, you’ve got this in the bag.
• It’s incredibly versatile. This dish feels right at home for a casual weeknight dinner but is also special enough for a date night or celebratory meal. It’s a true all-rounder.
• It’s packed with vibrant color. The deep pink of the salmon against the bright yellow, red, and green of the salsa makes for a plate that’s just as beautiful as it is delicious. We eat with our eyes first, after all!

Ingredients & Tools

• 2 (6-ounce) salmon fillets, skin-on, about 1-inch thick
• 1 tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 large ripe but firm mango, diced
• 1/4 cup finely diced red onion
• 1/2 jalapeño, seeds removed and finely diced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1 tbsp extra virgin olive oil

Tools: A sharp chef’s knife, a sturdy cutting board, a large skillet (preferably cast-iron or stainless steel), a flexible fish spatula, and a medium mixing bowl.

A little note on the salmon: using skin-on fillets is key here. That skin protects the delicate flesh during the high-heat sear and, when cooked properly, becomes an irresistibly crispy treat. And for the mango, you want one that’s fragrant and gives slightly to pressure but isn’t mushy—it needs to hold its shape in the salsa.

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Salmon temperature is everything. Take your salmon fillets out of the fridge about 15-20 minutes before cooking. Letting them come closer to room temperature ensures they cook evenly, so you don’t end up with a overcooked outside and a cold center.
• Pat that fish dry! This might be the single most important step for getting crispy skin. Use paper towels to thoroughly pat the skin side of the salmon dry. Any moisture is the enemy of crispiness.
• Don’t skip the jalapeño. Even if you’re sensitive to spice, using just half a jalapeño with the seeds and membranes removed provides a lovely, mild warmth that balances the sweetness of the mango. It’s all about balance.
• Ripe but firm mango. You need a mango that’s sweet and juicy but still firm enough to dice neatly. If it’s too soft, it’ll turn into a mushy puree when you mix the salsa.

How to Make Seared Salmon with Mango Salsa

Serving Suggestions

Complementary Dishes

• Cilantro-Lime Rice — The fluffy, citrusy rice is a perfect neutral base that soaks up all the delicious juices from the salmon and salsa.
• Simple Roasted Asparagus — Toss asparagus spears in olive oil, salt, and pepper and roast until tender-crisp. The earthy flavor complements the dish beautifully.
• Quinoa Salad with a Lemon Vinaigrette — For a lighter, protein-packed side, a cool quinoa salad adds wonderful texture and a fresh, lemony note.

Drinks

• A Crisp Sauvignon Blanc — The high acidity and notes of citrus and tropical fruit in a good Sauvignon Blanc are a match made in heaven for the mango salsa and rich fish.
• A Light Mexican Lager — The clean, crisp finish of a beer like Corona or Pacifico cuts through the richness of the salmon and complements the salsa’s spice.
• Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.

Something Sweet

• Mango Sorbet — Double down on the mango theme! A scoop of clean, bright mango sorbet is a light and fitting end to the meal.
• Coconut Panna Cotta — The creamy, delicate flavor of coconut panna cotta provides a lovely, cool contrast without being too heavy.
• Dark Chocolate-Dipped Strawberries — A few of these offer a rich, fruity finish that feels indulgent but isn’t overly complicated after a flavorful main course.

Top Mistakes to Avoid

• Mistake: Using a cold pan. If you add the salmon to a pan that isn’t hot enough, the skin will steam and become rubbery instead of searing and crisping. Wait for that shimmering oil!
• Mistake: Moving the salmon too soon. I’ve messed this up before too… the temptation to peek is strong! But if you move it before the skin has released naturally, you’ll tear it. Let the pan do its work.
• Mistake: Overcooking the salmon. Salmon is best when it’s still a little translucent and moist in the very center. It continues to cook after being removed from the heat, so take it out just before it looks completely done to you.
• Mistake: Making the salsa too far in advance. While it’s good to let it sit for 15-20 minutes, making it hours ahead can cause the mango to break down and the onions to become too pungent. Fresh is best here.

Expert Tips

• Tip: Score the skin. For next-level crispy skin, use a very sharp knife to make a few shallow cuts (about 1/4 inch deep) crosswise on the salmon skin before patting it dry and seasoning. This helps render the fat more effectively and prevents curling.
• Tip: Add an herb to the pan. When you flip the salmon, try adding a sprig of fresh thyme or a couple of rosemary leaves to the oil. It will infuse the fish with a subtle, aromatic flavor.
• Tip: Customize your salsa. Feel free to play with the salsa ingredients! Diced avocado adds creaminess, or swap the mango for peaches in the summer. A little diced red bell pepper adds a nice crunch and color.
• Tip: Check for doneness with a thermometer. For absolute precision, use an instant-read thermometer. Aim for an internal temperature of 125°F (52°C) in the thickest part for medium-rare, which is perfect for salmon.

FAQs

Can I use frozen salmon?
Absolutely! The key is to thaw it properly. Move it from the freezer to the refrigerator the night before you plan to cook. Once fully thawed, pat it extremely dry—even more so than fresh salmon, as frozen fish tends to release more moisture. Let it come to room temperature for 15-20 minutes before cooking for the best results. Honestly, a high-quality frozen wild salmon can be a great option.

What if my salmon skin sticks to the pan?
Don’t panic! This usually means the pan wasn’t hot enough, or the skin wasn’t dry enough. If it’s sticking, it likely needs more time to cook. The skin will naturally release from the pan once it’s properly crisped. Stop trying to move it and give it another minute or two. A well-seasoned cast-iron or a good non-stick skillet can help prevent this issue.

How far ahead can I make the mango salsa?
You can prepare it up to a few hours in advance, but I wouldn’t recommend making it the day before. Store it in an airtight container in the refrigerator. The lime juice will start to “cook” the mango and soften it over time. If you need to make it ahead, you can prep all the ingredients separately and combine them about 30 minutes before serving.

Can I bake the salmon instead of pan-searing it?
You can, but you’ll miss out on that incredible crispy skin texture. If you prefer to bake, place the seasoned salmon on a parchment-lined baking sheet and bake at 400°F (200°C) for about 12-15 minutes, depending on thickness. It will be delicious and flaky, but the skin will be soft. The salsa pairing will still be fantastic!

What’s the best way to dice a mango?
It can be tricky! Stand the mango on its end and slice down vertically on either side of the flat pit. You’ll have two large “cheeks.” Score the flesh of each cheek in a cross-hatch pattern, being careful not to cut through the skin. Then, push the skin side up to invert the cheek, and you can easily slice the cubes off the skin. A little messy, but very effective.