Baked Salmon Mango Avocado Salsa (Printable)

Salmon baked to perfection, topped with a bright mango avocado salsa bursting with fresh summer taste.

# What You'll Need:

→ Salmon Preparation

01 - 4 salmon fillets, approximately 6 oz each, skin-on or skinless
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lime
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Mango Avocado Salsa

08 - 1 large ripe mango, peeled and diced
09 - 1 ripe avocado, diced
10 - 1/4 small red onion, finely diced
11 - 1 small red bell pepper, diced
12 - 1 jalapeño, seeded and finely chopped (optional)
13 - 2 tablespoons fresh cilantro, chopped
14 - Juice of 1 lime
15 - Salt and black pepper, to taste

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil.
02 - In a small mixing bowl, combine olive oil, lime zest, lime juice, garlic powder, paprika, salt, and black pepper.
03 - Place salmon fillets on the prepared tray. Brush each fillet evenly with the seasoning mixture.
04 - Bake in the oven for 12 to 15 minutes, until the salmon flakes easily with a fork and is just cooked through.
05 - While the salmon is baking, gently combine mango, avocado, red onion, bell pepper, jalapeño (if desired), cilantro, lime juice, salt, and black pepper in a medium mixing bowl.
06 - Transfer baked salmon to serving plates. Top each fillet generously with mango avocado salsa and garnish with additional cilantro and lime wedges if preferred.
07 - Serve immediately.

# Expert Suggestions:

01 -
  • The salsa brings together sweet, creamy, and tangy flavors that turn simple salmon into something extraordinary.
  • This recipe is so fast you might be surprised at how refreshed you feel instead of rushed at the end.
02 -
  • Baking salmon for a minute too long dries it out—watch it closely after 12 minutes.
  • The salsa is best mixed right before serving; leftover mango can make it watery if prepared too far in advance.
03 -
  • Marinating the salmon for thirty minutes beforehand intensifies the citrus notes and keeps the flesh tender.
  • Brushing olive oil over both sides—even the skin—guarantees a crisp, golden finish without sticking.
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