Branching Out Herb-Crusted Fish with Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Pan-seared fish fillets coated in fresh herb crust, served atop a vibrant mango salsa with lime and cilantro. This seafood ready in about 23 minutes blends (6 oz each) salmon fillets, finely chopped fresh cilantro, finely chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) salmon fillets
• 1/4 cup finely chopped fresh cilantro
• 2 tbsp finely chopped fresh parsley
• 1 tbsp lemon zest
• 1 medium, diced mango
• 1/4 cup finely diced red onion
• 2 tbsp lime juice
• 1 tbsp olive oil

Instructions

1. Step 1: Pat 4 salmon fillets (6 oz each) dry with paper towels. In a small bowl, mix 1/4 cup chopped cilantro, 2 tbsp chopped parsley, 1 tbsp lemon zest, and 1/4 tsp salt. Press the herb mixture evenly over both sides of each fillet.
2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Add salmon fillets, herb-side down, and cook for 4 minutes without moving.
3. Step 3: Flip fillets and cook for an additional 3 minutes until the internal temperature reaches 125°F and the fish is just opaque in the center.
4. Step 4: While fish cooks, combine 1 diced medium mango, 1/4 cup diced red onion, 2 tbsp lime juice, and 1 tbsp olive oil in a bowl. Stir to combine and let sit for 5 minutes to meld flavors.