Honey Lime Salmon with Mango Salsa
Plates of this rainbow-hued honey lime salmon with mango salsa will bring smiles and satisfaction all around. Easy yet impressive dinner!
Ingredients
For the Salmon:
- 3-4 salmon filets or one larger side of salmon, both work
- 1 Tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 2 Tablespoons low-sodium soy sauce
- 1 Tablespoon lime juice
- 1-2 garlic cloves minced
For the Salsa:
- 2 cups chopped fresh mango
- 1/4 cup finely chopped red onion
- 1 red bell pepper seeded and diced
- 1 small jalapeño seeded and diced, optional
- 1-2 Tablespoons chopped cilantro leaves
- 1/4 teaspoon kosher salt
- juice of 1/2 lime
- avocado and rice optional, start rice first if needed!
Instructions
- Drizzle the salmon pieces lightly with olive oil, then sprinkle with paprika, salt, and pepper. Turn the oven on to 400°F and place salmon in to start roasting. Try to use a glass baking dish that’s just big enough to hold all the pieces. A small rimmed baking sheet lined with parchment paper or foil works, too.3-4 salmon filets, 1 Tablespoon olive oil, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Whisk the honey, soy sauce, lime juice, and garlic together in a small bowl or liquid measuring cup. Remove salmon from the oven just long enough to pour the honey-soy mixture over each piece. It will pool around the bottom of the fish; that’s OK.1/4 cup honey, 2 Tablespoons low-sodium soy sauce, 1 Tablespoon lime juice, 1-2 garlic cloves
- Roast the salmon for 10-15 minutes more, until it flakes easily with a fork and reaches 135°-140°F in the thickest part. If you’re feeling ambitious, open the door to spoon a bit of sauce on top of the salmon once or twice as it roasts. (Just keep in mind opening the door lets out heat and may lengthen the cooking time.)
- While the salmon cooks, chop the mango, peppers, onion, and cilantro. Combine in a bowl and season with salt and lime juice; add more to taste. Set aside.2 cups chopped fresh mango, 1/4 cup finely chopped red onion, 1 red bell pepper, 1 small jalapeño, 1-2 Tablespoons chopped cilantro leaves, 1/4 teaspoon kosher salt, juice of 1/2 lime
- Slice avocado and finish rice, if using.avocado and rice
- When the salmon is finished, plate and top with generous spoonfuls of mango salsa. Serve right away with extra lime wedges and cilantro, if you like. Enjoy!
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Notes
- Salmon: You can purchase pre-cut filets or a larger side, it doesn’t really matter. If you’re entertaining, this recipe is extra beautiful with a large side of salmon on a large platter and the salsa scattered on top or around it. I do always recommend buying skin-on salmon; it generally has more flavor and is more forgiving if left in the oven a bit too long.
- Cold Oven Method: This recipe follows my favorite cold oven salmon method of placing salmon in an unheated oven, then setting the temperature to 400°F and checking it in about 20 minutes. This gradual exposure to heat is extremely reliable for producing flaky, tender salmon. There’s a few variables here: how long it takes you to whisk together the sauce, how many times you open the door, etc., so let the internal temperature be your guide to when the salmon is finished, or test it by pressing the edge of a piece gently with a fork. It should flake easily along the white fat lines—if it doesn’t separate easily, it’s not cooked through. If you’re in a hurry, by all means preheat the oven while you season the salmon to save a minute or two.
- Jalapeño: This is optional but in general one small jalapeño will not make the salsa super spicy as long as you remove the ribs and the seeds.
- Storage: Leftover salmon will keep in the refrigerator for at least 3 days.
- Reheating: Warm the salmon (only) in the microwave at 50% power. Using half-power warms salmon quickly but with less of the infamous “fish odor” and less chance of drying out. Top with chilled salsa and dig in again.
Nutrition Estimate
Calories: 354 kcal, Carbohydrates: 20 g, Protein: 35 g, Fat: 15 g, Saturated Fat: 2 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 6 g, Cholesterol: 94 mg, Sodium: 850 mg, Potassium: 1082 mg, Fiber: 2 g, Sugar: 18 g, Vitamin A: 2177 IU, Vitamin C: 73 mg, Calcium: 39 mg, Iron: 2 mg