Pan-Seared Salmon with Avocado and Mango Salsa

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Crisp-skinned salmon fillets paired with a bright and tangy salsa of creamy avocado and sweet mango, perfect for a light summer meal. This Caribbean-inspired Father’s Day recipe (gluten free), ready in about 22 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (6 oz each) salmon fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1, diced ripe mango
• 1, diced ripe avocado
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 4 salmon fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crisp.
3. Step 3: Flip salmon and cook for an additional 3-4 minutes until the salmon is just cooked through and flakes easily with a fork.
4. 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 cilantro, 2 tbsp lime juice, and 1 minced jalapeño. Toss gently to mix.
5. Step 5: Serve each salmon fillet topped with a generous spoonful of the avocado and mango salsa while warm.