Baked Salmon Mango Avocado Salsa (Printable format)

Tender salmon pairs with fresh mango salsa for a light, flavorful meal perfect for summer gatherings.

# What You’ll Need:

→ For the Salmon

01 - 4 salmon fillets (approximately 6 ounces each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lime, zested and juiced
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ For the 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

# Directions:

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

# Expert Advice:

01 -
  • If you’ve ever secretly wished dinner could be both healthy and dazzling, this dish delivers on both without breaking a sweat.
  • The combination of creamy avocado and zingy mango over perfectly baked salmon became a hit because everyone around the table always wanted seconds.
02 -
  • The first time I rushed and overbaked the salmon, it turned dry—so now I always check a minute early, just in case.
  • Slicing mango neatly is a trick: running a knife along the pit and then cubing it while still in the skin saves both hands and juice.
03 -
  • I always let the salmon come to room temperature before baking for even cooking every time.
  • Holding back a portion of fresh cilantro to sprinkle at serving makes the flavors pop all over again.
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