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Oven baked salmon covered in a buttery chili lime sauce and topped with a delicious mango avocado salsa. This salmon is easy to make in less than 20 minutes, and is out of this world flavorful. Paleo, and Whole30 too!
I love this chili lime salmon and mango salsa recipe for so many reasons! It’s fresh, SO good for you, full of bright colors, and screams summer.
This recipe is full of nutrients from the salmon to the avocado mango salsa. The salmon provides your body with essential omega 3-fats that your body needs to thrive, and also helps fight inflammation and improves brain health. Overall, it’s a wonderful protein to include in your diet at least 3 times a week. And, believe it or not, it’s so simple and easy to cook.
The recipe is so versatile so you can bake the salmon, or throw it on the grill.
What You Need to make this Healthy Salmon with Mango Salsa :
Let’s talk about the grocery list. To make this chili lime salmon with mango avocado salsa you’ll need:
Salmon: I prefer to buy wild-caught Alaskan salmon for the best quality! Try to stay away from farm-raised salmon. You can get the salmon with or without the skin.
Ghee: Gives the salmon the perfect buttery taste. You can also use grass-fed butter.
Lime: Don’t skip the lime! Freshly squeezed lime juice makes this recipe complete.
Honey: Gives a touch of sweetness to the chili lime salmon. You can also use maple syrup.
Seasonings: You’ll use a mixture of chili powder, paprika, and garlic powder for the ‘chili’ taste. If you like your salmon spicy, add 1/4 teaspoon of cayenne to the mixture.
Mango Avocado Salsa: To make the salsa you’ll need a ripe avocado, mango, red onion, freshly squeezed lime juice, fresh cilantro, and salt.
How To Make:
To make the salmon there’s just a few simple steps.
Prepare the salmon. Preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper. Pat the salmon dry using paper towels and place the salmon on the baking sheet scale side down. You can then combine the melted ghee, lime juice, and honey in a small bowl, and pour it over the salmon making sure the fillet is evenly covered. Season the salmon with the chili powder, paprika, and garlic powder.
Bake the salmon. Place the salmon in the oven and bake for 12-15 minutes, or until the internal temperature reaches 145 degrees Fahrenheit. Be careful not to overcook salmon. I recommend using an instant read meat thermometer at 12 minutes to see where the salmon is at.
Make the salsa. While the salmon is cooking, start making the salsa. Dice the avocado, mango, and red onion and place them in a medium size bowl. Squeeze the lime juice over the mixture, and mix in the chopped cilantro and salt. Stir the mixture and taste.
Serve. Once the salmon is finished cooking, top with the mango avocado salsa. Pair the salmon with cilantro lime cauliflower rice, roasted broccoli, or over a salad with avocado ranch dressing.
Tipsand Variationsfor this Mango Salsa Salmon Recipe:
Don’t like salmon? If you’re not a fan of salmon, you can substitute with cod, herring, or shrimp if you’re feeling adventurous. (All will need different cooking times).
Use different kinds of fruits. For the salsa feel free to swap out the mango for pineapple, peaches, or oranges.
Use aninstant read thermometer. I highly recommend investing in an instant read meat thermometer, especially for cooking salmon. It’s so easy to overcook salmon, but if you have a meat thermometer you can ensure your salmon isn’t under or over cooked.
Quality salmon. Choosing wild caught (sockeye) salmon that’s also been sustainably harvested is extremely important. It’s better for the environment, as well as more nutritious than farmed salmon. You can usually find wild caught salmon in the frozen section at your grocery store, or you can ask the butcher if they have wild caught Alaskan salmon. You can also order online at Wild Alaska Salmon and Seafood or Vital Choice.
Oven baked salmon covered in a buttery chili lime sauce and topped with a delicious avocado mango salsa. This salmon is easy to make in less than 20 minutes, and packs out of this world flavorful. Paleo, and Whole30 too!
Pat the salmon dry with paper towels and lay the salmon on the baking sheet scale side down. In a small bowl, combine the melted ghee, lime juice, and honey. Pour and spread the mixture over the salmon, making sure the fillet is evenly covered. Season the salmon with the chili powder, paprika, and garlic powder.
Bake the salmon at 400 degrees Fahrenheit for 12-15 minutes or until internal temperature of salmon reaches 145 degrees.
While salmon is cooking, prepare the mango avocado salsa. In a medium bowl, combine the diced avocado, mango, red onion, lime juice, salt and chopped cilantro. Gently toss the mixture and serve.
I prefer to use fresh wild caught salmon, but frozen salmon that’s been thawed will also work.
If you aren’t a cilantro lover, substitute using parsley.
If you prefer to grill the salmon, preheat the grill to medium heat. Lightly oil the grate and cook salmon for 6 to 8 minutes on each side. Use the instant read thermometer to check salmon around 12 minutes.
