Lemon Myrtle Crusted Salmon with Mango Salsa
Crispy lemon myrtle-crusted salmon served with a sweet and tangy mango salsa, inspired by Australia's coastal flavors. This australian-inspired seafood ready in about 40 minutes blends (200g each) salmon fillets, finely chopped lemon myrtle leaves, panko breadcrumbs 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 pieces (200g each) salmon fillets
- 2 tbsp, finely chopped lemon myrtle leaves
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 ripe mangoes, diced mango
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped cilantro
- 2 tbsp lime juice
- 1, finely diced jalapeño
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 200°C. In a bowl, mix 2 tbsp lemon myrtle leaves, 1/2 cup panko breadcrumbs, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Press this mixture onto both sides of 4 salmon fillets (200g each).
- Step 2: Place the salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the crust is golden and the salmon is flaky and just cooked through.
- Step 3: For the mango salsa, combine 2 diced ripe mangoes, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 finely diced jalapeño, 1 tsp salt, and 1/2 tsp black pepper. Let sit for 10 minutes to meld flavors.
- Step 4: Serve the salmon with the mango salsa spooned over the top, garnished with additional cilantro and lemon myrtle leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Myrtle Crusted Salmon with Mango Salsa take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemon Myrtle Crusted Salmon with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lemon Myrtle Crusted Salmon with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Myrtle Crusted Salmon with Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Myrtle Crusted Salmon with Mango Salsa?
Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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