Mango-Glazed Salmon with Mango-Avocado Salsa
Mango-Glazed Salmon with Mango-Avocado Salsa is bright, fresh, and full of tropical flavor. Tender salmon fillets are caramelized and brushed with a sweet and slightly spicy mango glaze, creating a glossy, flavorful finish. The vibrant salsa of mango, avocado, tomato, jalapeño, and red onion adds a cool, zesty contrast with every bite. Each serving is colorful, satisfying, and bursting with a perfect balance of sweet, spicy, and citrus notes.
Recipe - Iowa #704
Mango-Glazed Salmon with Mango-Avocado Salsa
Prep Time37 Minutes
Servings4
Cook Time8 Minutes
Ingredients
2 mangos, peeled (divided)
2 Tbs Nature Nate’s® 100% Pure Raw & Unfiltered Honey
2 Tbs fresh lime juice, divided
2 tsp Sriracha sauce
2 tsp soy sauce
1 avocado, diced
1 Roma tomato, seeded and diced
1/2 jalapeño, seeded and diced
1/4 cup red onion, diced
2 tsp fresh cilantro leaves, chopped
1 tsp lime zest
4 salmon fillets
1/2 tsp salt
1/2 tsp black pepper
2 Tbs vegetable oil
Directions
- Prepare the mangos by slicing the flesh from the seed. Puree one mango, and dice the other one. Set the diced mango aside. In a small saucepan, combine the pureed mango, honey, 1 tablespoon of lime juice, Sriracha sauce and soy sauce. Cook over medium heat (stirring occasionally) for 3 to 5 minutes until slightly thickened. Remove from heat, and let cool.
- In a medium bowl, combine the diced mango, avocado, tomatoes, jalapeños, red onions, cilantro, remaining lime juice and lime zest. Stir gently to fully combine. Refrigerate the salsa until ready to serve. Pat the salmon fillets dry with paper towels. Season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the salmon.
- Cook for about 4 minutes per side until the salmon is cooked through and lightly caramelized. Brush the mango glaze over the fillets after turning. Transfer the glazed salmon to serving plates. Spoon the mango-avocado salsa over the top, or serve it alongside the fish.
Nutritional Information
Per Serving: Calories: 430, Fat: 23 g (4 g Saturated Fat), Cholesterol: 65 mg, Sodium: 880 mg, Carbohydrates: 34 g, Fiber: 7 g, Protein: 27 g.
Prep Time
Cook Time
Servings
Directions
- Prepare the mangos by slicing the flesh from the seed. Puree one mango, and dice the other one. Set the diced mango aside. In a small saucepan, combine the pureed mango, honey, 1 tablespoon of lime juice, Sriracha sauce and soy sauce. Cook over medium heat (stirring occasionally) for 3 to 5 minutes until slightly thickened. Remove from heat, and let cool.
- In a medium bowl, combine the diced mango, avocado, tomatoes, jalapeños, red onions, cilantro, remaining lime juice and lime zest. Stir gently to fully combine. Refrigerate the salsa until ready to serve. Pat the salmon fillets dry with paper towels. Season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the salmon.
- Cook for about 4 minutes per side until the salmon is cooked through and lightly caramelized. Brush the mango glaze over the fillets after turning. Transfer the glazed salmon to serving plates. Spoon the mango-avocado salsa over the top, or serve it alongside the fish.