Pan-Seared Salmon with Spicy Mango Avocado Salsa

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Crisp-skinned salmon fillets paired with a vibrant mango and avocado salsa featuring a kick of fresh chili and lime. This Latin American-inspired seafood recipe, ready in about 20 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 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, 6 oz each salmon fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup diced mango
• 1 cup diced avocado
• 1/4 cup diced red bell pepper
• 2 tbsp finely chopped red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp chopped cilantro
• 2 tbsp lime juice

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. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place salmon fillets skin-side down in the hot skillet and cook for 5-6 minutes without moving until the skin is crisp and golden. Flip carefully and cook an additional 2-3 minutes until salmon is cooked through but still moist.
3. Step 3: While salmon cooks, combine 1 cup diced mango, 1 cup diced avocado, 1/4 cup diced red bell pepper, 2 tbsp finely chopped red onion, 1 small minced jalapeño, 2 tbsp chopped cilantro, and 2 tbsp lime juice in a bowl. Toss gently to combine.
4. Step 4: Serve each salmon fillet topped generously with the spicy mango avocado salsa.