 |
| Chili Lime Salmon with Mango Salsa |
Chili Lime Salmon with Mango Salsa – A Flavorful, Healthy, and Easy Weeknight Dinner
Experience a burst of flavor with this Chili Lime Salmon topped with vibrant mango salsa—a quick, nutritious, and delicious meal perfect for any night of the week. This dish combines the zesty kick of chili and lime with the sweet freshness of mango, creating a harmonious blend that's both satisfying and healthy.
Why You’ll Love This Recipe
- This salmon comes together in under 20 minutes—perfect for busy weeknights.
- It’s full of bold, zesty flavor while remaining a healthy, satisfying dinner option.
- Leftovers keep well for 2 to 3 days and are perfect for topping a salad for a quick, protein-packed lunch.
- Serve it over white or brown rice, quinoa, or cauliflower rice, and finish it off with a generous spoonful of fresh mango salsa.
- Quick, easy, and absolutely delicious!
Ingredients You’ll Need
- Salmon – Four 6-ounce fillets of wild-caught salmon, skin-on and evenly sized. Fresh is best, but frozen fillets work well too—just be sure they’re fully thawed before cooking.
- Olive Oil – Used for sautéing the salmon to prevent sticking; butter can be substituted if preferred.
- Lime Juice – Adds brightness and helps the seasoning adhere to the salmon. For extra flavor, consider adding a bit of lime zest.
- Seasonings – A bold blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Peach Mango Salsa – diced mango, peaches, tangy lime juice, salt to taste, pinch chili flakes, red onion and cilantro make up the salsa
How to Make Chili Lime Salmon
1.Prepare the Spice Blend:
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Pre-mixing the seasonings ensures even distribution over the salmon fillets. Set the mixture aside until ready to use.
2.Season the Salmon:
Lightly brush the tops of the salmon fillets with olive oil, then squeeze the juice of half a lime over them. Use a brush to evenly coat the surface. Generously sprinkle the seasoning blend over the flesh side of the salmon, ensuring each fillet is well coated.
3.Cook the Salmon:
Heat a large skillet over medium-high heat and drizzle with olive oil or add a small amount of butter. Once hot, place the salmon fillets skin-side down in the pan. Cook for 4–5 minutes without moving them, allowing the skin to become crisp and golden. Carefully flip the fillets and cook for another 2–3 minutes, or until the salmon is opaque and flakes easily with a fork.
4.Serve:
Plate the salmon over your choice of white or brown rice, quinoa, or cauliflower rice. Top with a generous spoonful of fresh mango salsa and garnish with chopped cilantro, if desired.
Let me know if you'd like this adapted for a printable recipe layout or blog format!
Prepping and Storage
Store any leftover salmon in an airtight container in the refrigerator for up to 2 to 3 days. To reheat, wrap the salmon in foil and warm it in the oven at 325°F for about 5 minutes, or simply microwave until heated through. Leftover salmon also makes a great addition to salads for a quick, protein-rich lunch.
