Pan-Seared Salmon with Spicy Mango-Avocado Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden pan-seared salmon topped with a fresh and spicy mango-avocado salsa that balances sweetness with a kick. This latin american-inspired seafood (gluten free, pescatarian) ready in about 22 minutes blends 6 oz each, skin-on salmon fillets, divided salt, divided black pepper 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 350 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.

Prep: 10 min Cook: 12 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and sear for 5-6 minutes until skin is crispy and edges turn opaque.
  3. Step 3: Flip salmon carefully and cook for an additional 3-4 minutes until desired doneness. Remove from heat and keep warm.
  4. Step 4: In a medium bowl, combine 1 diced ripe mango, 1 diced ripe avocado, 1 finely chopped small red chili, 2 tbsp finely chopped red onion, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix gently to avoid mashing avocado.
  5. Step 5: Spoon the spicy mango-avocado salsa generously over the salmon fillets before serving.

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Frequently asked questions

How long does Pan-Seared Salmon with Spicy Mango-Avocado Salsa take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Salmon with Spicy Mango-Avocado 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 Pan-Seared Salmon with Spicy 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 Spicy 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.

Is Pan-Seared Salmon with Spicy Mango-Avocado Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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