If you’re craving a summery, feel-good dinner, look no further than mango salmon! While it may look like you’ve spent hours in the kitchen, it’s actually incredibly simple to prepare with my top four tips! In just 25 minutes, you can make an impressive, refreshing, and complete meal the whole family will love.

Mango salmon with mango salsa in a dinner bowl. - 1

If you’re a regular around here, you’ll know that I love a good bowl for dinner – at this stage, I I consider myself something of an authority on dinner bowls, so when I say these mango salsa salmon bowls are a must-make, I really mean it. After plenty of tinkering, I’ve landed on the balance that makes a truly great summery salmon bowl — one where every element gets a chance to shine.

The secret is all in how the flavors and textures play together. A mango chutney glaze is the real game-changer here, caramelizing as the salmon cooks and giving it a glossy, sweet-tangy finish with incredible depth. That warm, sticky mango pairs beautifully with a fresh mango salsa, so you get two layers of mango flavor that feel bright and intentional rather than overwhelming.

To keep the salmon tender and flaky, I sear it briefly, starting skin-side up to lock in moisture, then finish cooking just until it’s perfectly done. The fresh, no-cook salsa brings crunch and juiciness, while spicy cashews add the final hit of texture that pulls everything together. It’s balanced, vibrant, and exactly the kind of bowl I love making when I want dinner to feel a little extra special.

Four glazed mango salmon fillets are cooked in a skillet with a brown sauce, showing a shiny and slightly caramelized surface. - 2 A plate of white rice topped with mango salmon, fresh salsa, edamame, spiced cashews, and drizzled sauce, with a fork resting on the side. - 3

How do I choose a good mango?

Mango selection is crucial for a good fresh mango salsa! The color should have a mix of red, yellow, and orange – you don’t want a green mango as that means it’s underripe. If the skin is free from blemishes and it looks and feels good to you, give it a gentle squeeze. It should yield a little without giving in too much. A ripe mango will also have a sweet aroma from the stem.

Should I remove the skin from salmon?

This is totally a personal preference. Personally, I am happy to cook and eat my salmon with the skin on, but if you don’t like it, you can remove it. I have a whole tutorial on how to remove salmon skin if you want more detailed instructions with pictures.

Why have mango salsa with salmon?

This flavor combo works thanks to the contrast of sweet mango and rich, savory salmon. The acidity from the fruity salsa also cuts through the salmon’s fatty texture, making it feel lighter and more refreshing.

Watch how to make this mango salmon

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Crispy Coconut Salmon and Curried Cabbage

A bowl with white rice, two pieces of mango salmon, diced mango salsa, edamame, and roasted cashews, topped with a drizzle of creamy sauce. - 4

Unbelievably Good Salmon with Mango Salsa

Ingredients

  • 4 pieces salmon , see notes
  • ½ teaspoon EACH: salt and pepper
  • 1 tablespoon olive oil
  • 4 tablespoons mango chutney , see notes

To Serve

  • 4 cups cooked basmati rice or coconut rice
  • 2 cups frozen edamame , warmed in the microwave
  • Sriracha mayo , to taste
  • 1 handful roasted or spicy cashews

Mango Salsa

  • 2 mangoes , peeled and diced
  • 1 red pepper , diced
  • ¼ cup diced red onion
  • ¼ cup chopped cilantro
  • 2 tablespoons lime juice , fresh is best
  • 1 tablespoon honey
  • ¼ teaspoon chili powder

Instructions

  • If you’re making rice, start that first. Then, mix all of the mango salsa ingredients together in a medium-sized bowl. 1 red pepper, ¼ cup diced red onion, ¼ cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon honey, ¼ teaspoon chili powder, 2 mangoes
  • Season the salmon with salt and pepper. Heat the oil in a large, non stick skillet over medium-high heat. Add the salmon, skin side up, and sear for 3 minutes. 4 pieces salmon, ½ teaspoon EACH: salt and pepper, 1 tablespoon olive oil
  • Flip the salmon over and spread the mango chutney on top. Continue to cook for another 4 minutes, until the salmon is cooked through. 4 tablespoons mango chutney
  • Serve the salmon on top of rice with the mango salsa on top, and some edamame, sriracha mayo and cashews. 4 cups cooked basmati rice or coconut rice, 2 cups frozen edamame, Sriracha mayo, 1 handful roasted or spicy cashews

Notes

https://www.theendlessmeal.com/salmon-with-mango-salsa/