Pan-Seared Salmon with Mango Avocado Salsa
Tender pan-seared salmon paired with a bright, fresh mango and avocado salsa perfect for summer dining. This caribbean-inspired summer cookout ready in about 25 minutes pairs 6 oz each salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium, diced ripe mango
- 1 medium, diced 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 tsp honey
Instructions
- Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place salmon fillets skin-side down in the skillet and cook without moving for 4-5 minutes until skin is crisp and golden. Flip and cook an additional 3-4 minutes until salmon is just cooked through and flakes easily.
- Step 3: While salmon cooks, combine 1 medium diced mango, 1 medium diced avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 small finely chopped jalapeño, and 1 tsp honey in a bowl. Gently toss to combine.
- Step 4: Serve each salmon fillet topped generously with the mango avocado salsa.
Frequently asked questions
How long does Pan-Seared Salmon with Mango Avocado Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 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 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 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Mango 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 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 Avocado Salsa?
Caribbean summer cookout 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
- ★★★★★
This recipe is a keeper! The Caribbean twist with mango and avocado is amazing. Easy to make.
- ★★★★★
Loved the mango avocado salsa! The salmon was tender and flavorful. Made for my family and they raved.
- ★★★★☆
Great recipe overall. The salmon seared beautifully and the salsa was fresh. A little more seasoning on the salmon would have been perfect.
