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 recipe, ready in about 40 minutes, pairs salmon fillets, lemon myrtle leaves, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon Myrtle Crusted Salmon with Mango Salsa?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
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.
