If you want a super-fresh and flavorful fish dinner this Roasted Salmon with Mango Salsa is for you! Think: flaky, succulent, saucy salmon topped with fresh, tropical, and citrusy salsa. An absolute symphony of textures and flavors that is sure to leave you wowed.
I’m already a huge fan of fresh fruity salsa with fish (check out these 30-Minute Fish Tacos with Mango Salsa next!), but I wanted to experiment with this dynamite duo to try to make an even easier dish with fewer ingredients, yet explosive flavor!
Enter: BBQ sauce. The sweet and tangy condiment is the perfect complementary element to tie the sweet and zesty salsa with the savory salmon.
In this recipe, you will learn how to easily roast up BBQ salmon and how to make a homemade mango salsa from scratch with minimal ingredients but high impact. Seriously, this stuff is so good I often make a double batch so I can have leftovers throughout the week!
Samon with Mango Salsa Ingredients
Here’s everything you need:
- Salmon. You can use fresh or frozen, just make sure it’s completely thawed.
- BBQ sauce. A sweet and tangy variety works best. I usually whip up an easy homemade BBQ sauce but my favorite storebought is Sweet Baby Ray’s. I grew up on that stuff!
- Mango.
- Tomato.
- Red onion.
- Cilantro.
- Lime juice.
- Taco seasoning. Another element you can easily make at home with this simple taco seasoning recipe.
How to Make Mango Salsa and BBQ Salmon
Make the Mango Salsa First
It’s best to make the mango salsa first while your oven is preheating to 475°F so that all the flavors can meld together while your salmon is cooking.
I find that the easiest way to dice the mango is to peel it with a vegetable peeler, cut it around the core, and cube it. Add the mango cubes to a bowl with the diced tomato and red onion. Then, add the lime juice and taco seasoning and stir to coat.
I also love adding fresh cilantro, but that’s up to you! Set it aside until your salmon is ready to serve.
How to Make Roasted Salmon with BBQ Sauce
I typically store my salmon in the freezer in individual portions, roughly 5 ounces in size. Then, I’ll defrost it by transferring it from the freezer to the refrigerator the night before making it.
So, I typically roast the salmon in their individual portions. You can also opt to make a larger piece of salmon, just note that a larger portion will take longer to roast.
Place your salmon on a baking sheet and use a basting brush or spoon to slather the salmon with the BBQ sauce in a generous, even layer.
Then, roast on the top rack at 475°F for 8-12 minutes or until the internal temperature reaches 125-145°F. If you don’t have a kitchen thermometer, you can tell when the salmon is ready because it will go from a translucent bright pink to an opaque pastel pink.
Serving Your Mango Salmon
Now that both of your elements are ready, all that’s left to do is serve! My favorite way to serve this salmon is over a bed of coconut rice and with some roasted broccoli (as pictured).
It’s also great over a bed of greens (especially arugula!), with quinoa, mashed potatoes, or even just a plate of veggies.
Whatever you choose to serve this with, pile a heaping amount of the mango salsa right over the salmon, and enjoy the magical combo in every bite!
How to Properly Store and Reheat Leftovers
My family absolutely loves this mango salsa, and we usually aren’t left with any extra, but if you do have leftovers, lucky you!!! It’ll last in an airtight container in the refrigerator for about 5 days. Add it to your meals to liven them up or eat it on its own with some chips.
As for the salmon, it’ll stay fresh in the fridge in an airtight container for about 4 days. My favorite way to reheat leftover salmon is in the oven at 400°F.
Cover it in a dish with aluminum foil and roast for about 15-20 minutes until the internal temperature of the salmon reaches 145°F.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing and consuming leftovers.
Why this is the BEST Recipe for Salmon with Mango Salsa
- The BBQ SAUCE! Not to toot my own horn but the use of BBQ sauce is a GENIUS way to add so much flavor with just one ingredient. The sweet and tangy sauce complements the fresh mango salsa PERFECTLY.
- It’s simple. Only the ingredients you need to make a dynamite dish, nothing more, nothing less.
- It’s vibrant! In both color and fresh flavor.
Roasted BBQ Salmon with Mango Salsa
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Kitchen Thermometer (optional)
- Basting Brush (optional)
- Citrus Squeezer (optional)
Ingredients
- 10 ounces salmon (in individual 5-ounce portions)
- ¼ cup BBQ sauce
- 1 large mango
- 1 large tomato (I used beefsteak)
- ½ large red onion
- ¼ cup fresh cilantro (optional)
- 1 tablespoon lime juice
- 1 teaspoon taco seasoning
Instructions
- Preheat the oven to 475°F.
- Dice your mango, tomato, red onion, and cilantro (optional) and add it to a mixing bowl with the lime juice and taco seasoning. Stir and set aside.
- Pat the salmon dry with a paper towel (consider these bamboo paper towels for a more sustainable option!). If need be, slice it into individual portions, roughly 5-ounces each (you can opt to cook it in a bigger portion, but this will affect cooking time).
- Place the salmon skin-side down on a baking sheet and slather a generous amount of BBQ sauce on the tops and sides of the salmon.
- Roast the salmon on the top rack for 8-12 minutes, until the internal temperature reaches 125-145°F.
- Serve roasted salmon with a heaping pile of mango salsa on top. Try it with this coconut rice and roasted broccoli (as pictured). Enjoy!
Pro Tips
- Leftover mango salsa will last in an airtight container in the refrigerator for up to 5 days.
