Baked Salmon Mango Avocado Salsa (Printable)

Salmon fillets baked and topped with a zesty mango avocado salsa for a bright, satisfying dinner.

# What You’ll Need:

→ Salmon Preparation

01 - 4 salmon fillets (approximately 6 oz 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

→ 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

# How-To:

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

# Expert Advice:

01 -
  • It delivers bright, zesty flavors with practically zero fuss—no one will guess how easy it was.
  • The salsa’s cool sweetness balances the warmth of baked salmon so well, I often catch myself eating spoonfuls straight from the bowl.
02 -
  • If you overbake the salmon, it dries fast—set a timer and check early, trust your fork more than the clock.
  • Not all mangoes behave the same, so dice gently to keep cubes intact; I learned this after a few salsa puddles.
03 -
  • Letting the salmon rest for a minute or two after baking keeps it tender and juicy.
  • A dash of extra lime juice over the top at the table makes everything pop—this step is never wasted.
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