Caribbean Salmon with Mango Salsa

Spring is finally here! And you know what that means? Time to finally say goodbye to all of those hearty, comfort food crock-pot recipes that have consumed your cold-weather months and hello to fresh ingredients and sweet, simple spring & summer dishes.

In honor of the first warm days of the year, I’ve already busted out my favorite warm-weather dinner recipe: Caribbean Salmon with Mango Salsa.

This dish is pretty much a weekly occurrence in my household. It just doesn’t get old! The salmon has a perfect, not-too-spicy kick to it, and contrasted with the sweet, juicy mango salsa? PERFECTION. Plus, aside from a little bit of veggie & fruit chopping to get started, it’s really pretty simple and quick. Read on for the step-by-step recipe deets and see for yourself!

What you’ll need for the salsa:

  • 1/2 medium red onion
  • 2 mangoes
  • 3 T chopped fresh cilantro
  • 1 T lime juice
  • 1/2 to 1 tsp sugar (to taste)

What you’ll need for the salmon:

  • 1 lb salmon (cut into individual portions or 1 large piece)
  • 1 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 3 T olive oil

Chop onion, mangoes, and cilantro. I use kitchen scissors to cut cilantro instead of chopping, which I find to be just a bit quicker.

In a small bowl, combine chopped onion, mangoes, and cilantro with lime juice and sugar, adding more to taste, if you’d like. Stir until salsa is well-mixed and lime juice and sugar are evenly distributed throughout.

Pop the bowl of salsa in the fridge for a bit while you work on the salmon. This helps the flavors blend a little more and creates more of a juice with the sugar and salmon, giving you a perfectly chilled, sweetened salsa to top your salmon.

Next, combine the cumin, chili powder, cayenne pepper, cinnamon, and sea salt in a small bowl.

Rub mixture on skin-less side of salmon to season.

Heat olive oil in a medium-sized pan over medium-high heat. When warm, place salmon skin-side down in the pan and heat for 3-5 minutes, depending on the thickness of the salmon.

When salmon is about halfway cooked through, flip and heat the other side for another 3-5 minutes. Use tongs to peel away the skin, which should be flaky and easy to remove at this point.

Check side view of salmon to make sure it is cooked all the way through. It should be a light peachy-pink color from top to bottom.

Serve over rice or quinoa and spoon mango salsa on top.

This meal is perfect on the patio with a light, summery beer or glass of white wine!

2 thoughts on “Caribbean Salmon with Mango Salsa

    • Jackie says:

      Let me know if you try & like it! We’ve been on a shrimp stir fry kick too- all about the rice and seafood! Recipe coming soon. 🙂

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