Pan-Seared Salmon with Mango and Avocado Salsa
Juicy pan-seared salmon topped with a refreshing mango and avocado salsa, balancing rich and bright flavors. This mediterranean-inspired seafood ready in about 22 minutes pairs (6 oz each) salmon fillets, skin-on, olive oil, salt 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 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets, skin-on
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup ripe mango, diced
- 1 cup ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 small jalapeño, seeded and minced
- 1 tsp honey
Instructions
- Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until the skin is crisp and golden.
- Step 2: Flip the salmon carefully and cook for another 3-4 minutes, until the salmon is opaque and flakes easily with a fork. Remove from heat and set aside.
- Step 3: In a medium bowl, combine 1 cup diced ripe mango, 1 cup diced ripe avocado, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1 small seeded and minced jalapeño, 2 tablespoons fresh lime juice, and 1 teaspoon honey. Toss gently until well mixed.
- Step 4: Spoon the mango and avocado salsa generously over each salmon fillet just before serving to add a fresh, sweet, and slightly spicy contrast.
Frequently asked questions
How long does Pan-Seared Salmon with Mango and Avocado Salsa take to make?
Total time is about 22 minutes (10 min prep + 12 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 Pan-Seared Salmon with Mango and Avocado Salsa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Mango and Avocado 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 Pan-Seared Salmon with Mango and Avocado 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 Pan-Seared Salmon with Mango and Avocado Salsa?
Mediterranean 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.
What others are saying
- ★★★★★
My family devoured this dish. The salmon was cooked to perfection and the salsa added a lovely freshness.
- ★★★★★
This was the best salmon I've ever made! The mango and avocado salsa was a perfect complement.
- ★★★★☆
Delicious! The salmon was juicy and the salsa was a refreshing twist.
