Crisp Pan-Seared Salmon with Mango Avocado Salsa

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Salmon fillets pan-seared to crispy perfection topped with a refreshing mango and avocado salsa bursting with bright tropical flavors. This Caribbean-inspired seafood recipe, ready in about 20 minutes, pairs salmon fillets with skin, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 10 min Serves 4 Caribbean cuisine 410 cal/serving

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Ingredients

4 fillets (6 oz each) salmon fillets with skin
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
1 medium, diced ripe mango
1 medium, diced ripe avocado
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 small, seeded and finely chopped jalapeño
1/4 tsp salt for salsa

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Instructions

Step 1: Pat dry 4 salmon fillets with skin and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook undisturbed for 5-6 minutes until skin is very crispy and releases easily from the pan.
Step 3: Flip fillets and cook for an additional 2-3 minutes until salmon is just cooked through and opaque.
Step 4: In a medium bowl, combine 1 diced ripe mango, 1 diced ripe avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 small finely chopped seeded jalapeño, 2 tbsp lime juice, and 1/4 tsp salt. Gently toss to combine.
Step 5: Serve the salmon fillets topped generously with the mango avocado salsa for a bright, fresh contrast to the rich fish.