This Mango Salmon Salad combines sweet, juicy mango with perfectly cooked salmon for a vibrant and satisfying meal. It’s a refreshing yet indulgent dish that comes together in about 30 minutes. You’ll love the symphony of textures and flavors in this Mango Salmon Salad.

Why You’ll Love This Mango Salmon Salad

• Flavor & texture balance: Rich salmon, sweet mango, creamy avocado, and sharp red onion.
• Quick & simple: Ready in 30 minutes, ideal for busy nights.
• Versatile & forgiving: Easy to customize with ingredients you have.
• Wholesome & satisfying: Packed with lean protein, healthy fats, and fresh produce.

Ingredients & Tools

• 2 salmon fillets (about 150-180 g each), skin-on or skinless
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 large ripe mango, peeled and cubed
• 1 ripe avocado, sliced
• 1/4 red onion, thinly sliced
• 100 g mixed greens or arugula
• Small handful fresh cilantro, roughly chopped
• Small handful fresh mint, roughly chopped
• 3 tbsp extra virgin olive oil
• Juice of 1-2 limes (about 3 tbsp)
• 1 tsp honey or maple syrup
• 1 small garlic clove, minced

Tools: A good non-stick skillet or grill pan, a sharp chef’s knife, a small bowl for the dressing, and a large serving platter.

Notes: Use a ripe, fragrant mango and fresh herbs for the best flavor.

Nutrition (per serving)

Serves: 2 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your salmon. I prefer skin-on fillets for this recipe, as the skin gets wonderfully crispy and adds great texture. However, skinless works perfectly fine if that’s what you have. Just look for fillets that are bright in color and smell fresh, not fishy.
• How to tell if a mango is ripe. Give it a gentle squeeze near the stem—it should yield slightly, similar to a ripe avocado. The skin color can vary, so don’t rely on that alone. A fragrant aroma at the stem end is another great indicator.
• The power of the dressing. Please, don’t skip the fresh lime juice and the hint of sweetness from the honey. This dressing is what cuts through the richness of the salmon and brings all the elements into harmony. You can whisk it together while the salmon cooks.
• Don’t overdress the greens. You want to coat the leaves lightly, not drown them. I often dress the base greens first, then arrange the other ingredients on top, drizzling a little extra dressing over everything at the end.

How to Make Mango Salmon Salad

Storage & Freshness Guide

• Fridge: Store components separately; assembled salad is best eaten immediately.
• Freezer: Not recommended for assembled salad; cooked salmon can be frozen for up to 1 month.
• Reviving: Bring chilled salmon to room temperature before serving; refresh greens with a splash of dressing.

Serving Suggestions

Complementary Dishes

• Garlic Herb Quinoa — A fluffy bed of quinoa cooked with a bit of garlic and fresh herbs makes the salad even more substantial and soaks up the delicious dressing beautifully.
• Crispy Roasted Sweet Potatoes — Their natural sweetness echoes the mango and their crispy texture provides a wonderful contrast to the soft salmon and avocado.
• Grilled Asparagus Spears — A few spears of asparagus, lightly charred on the grill, add a smoky, earthy element that pairs wonderfully with the other flavors.

Drinks

• A Crisp Sauvignon Blanc — The wine’s citrusy and grassy notes cut through the richness of the salmon and complement the fresh herbs and lime dressing perfectly.
• Sparkling Water with Lime — For a non-alcoholic option, the effervescence is incredibly refreshing and helps cleanse the palate between bites.
• Iced Ginger Green Tea — The slight spice from the ginger harmonizes with the dish’s sweet and savory profile, making for a sophisticated and healthy pairing.

Something Sweet

• Lemon Sorbet — Its bright, clean finish is the perfect palate-cleanser after the rich salmon and ensures the meal ends on a light, refreshing note.
• Coconut Macaroons — The tropical flavor of coconut is a natural extension of the mango in the salad, creating a lovely, cohesive menu.
• Fresh Berry Salad with Mint — A simple mix of berries with a hint of mint continues the theme of fresh, fruity flavors without being too heavy.

Top Mistakes to Avoid

• Mistake: Using a cold pan for the salmon. If your pan isn’t properly preheated, the salmon will steam and stick, resulting in a pale, soggy exterior instead of that gorgeous, crispy sear we’re after.
• Mistake: Overcooking the salmon. Salmon continues to cook after you take it off the heat. I’ve messed this up before too—taking it a minute or two early is always safer. You want it moist and flaky, not dry and chalky.
• Mistake: Dressing the salad too early. If you toss the delicate greens with the acidic dressing long before serving, they’ll wilt and become sad and soggy. Always dress just before you’re ready to eat.
• Mistake: Skipping the resting step for the salmon. Letting the salmon rest for a few minutes allows the juices to redistribute throughout the fillet. If you cut into it right away, all those delicious juices will end up on your cutting board instead of in your meal.

Expert Tips

• Tip: Get the perfect mango cubes. Slice the “cheeks” off the mango, score the flesh in a grid pattern without cutting through the skin, then push the skin inward to turn it inside out and easily slice off the cubes.
• Tip: Infuse your oil for an extra flavor boost. Before searing the salmon, you can warm the olive oil with a smashed garlic clove and a sprig of thyme for a minute. Remove the solids before adding the fish for a subtly aromatic base.
• Tip: Massage your kale (if using). If you decide to use kale as your green, tear the leaves and give them a quick massage with a tiny bit of the dressing and a pinch of salt. This breaks down the tough fibers and makes it much more tender and delicious.
• Tip: Create a “fancy” presentation with a ring mold. For a restaurant-style look, use a large circular cookie cutter or ring mold on the plate. Pack the dressed greens inside, arrange the other ingredients on top, then carefully lift the mold away.

FAQs

Can I make this salad ahead of time?
You can do some prep, but I don’t recommend assembling the whole salad ahead. You can cook the salmon, let it cool, and store it separately in the fridge for up to a day. Chop the veggies and make the dressing, storing them in separate airtight containers. Assemble everything just before serving to keep the greens crisp and the avocado from browning. The salmon can be served cold or gently reheated.

What can I use instead of mango?
Absolutely! Peaches or nectarines are a fantastic substitute when they’re in season, offering a similar juicy sweetness. In a pinch, even fresh pineapple or ripe, diced papaya would work beautifully. For a less sweet option, try using segmented oranges or grapefruit for a bright, citrusy twist.

Is it okay to use frozen mango?
Yes, but with a caveat. Thaw the frozen mango completely and then pat it very dry with paper towels. Frozen mango tends to be much softer and releases more water, which can make your salad watery. Fresh is ideal for texture, but properly dried thawed mango will work in a pinch.

How do I know when the salmon is cooked perfectly?
The best method is the “flake test.” Gently press the top of the salmon with a fork—it should flake apart easily. Visually, the color will have changed from translucent deep pink to an opaque light pink all the way through. An instant-read thermometer inserted into the thickest part should read between 125°F and 135°F (52°C and 57°C) for medium-rare to medium.

Can I grill the salmon instead of pan-searing it?
Grilling is an excellent option! It adds a wonderful smoky flavor. Just make sure your grill grates are very clean and well-oiled to prevent sticking. Cook the salmon over medium-high heat, following the same timing guidelines—about 4-6 minutes skin-side down, then 2-4 minutes on the other side, with the lid closed.