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Salmon with Mango Salsa

Roasted wild Alaskan salmon topped with bright mango salsa for a fresh, flavorful main.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 large wild Alaskan salmon fillet approx 3 pounds, skin on
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • lime zest zest of one lime
  • 1 teaspoon salt for the rub
  • 1 teaspoon chili powder for the rub
  • 1 teaspoon ground cumin for the rub
  • 1 teaspoon garlic powder for the rub
  • 1/2 teaspoon smoked paprika for the rub
  • 1/2 teaspoon onion powder for the rub
  • 1/2 teaspoon dried oregano for the rub
  • 1/2 teaspoon black pepper for the rub
  • 1/2-1 teaspoon chipotle chili powder adjust to taste
  • 1 recipe Mango Salsa
  • fresh lime juice for garnish
  • chopped cilantro for garnish

Instructions

  • Preheat the oven to 400°F (200°C). Line a large jelly roll pan with aluminum foil leaving about 2 inches of overhang on the long sides; lightly spray the foil with nonstick spray.
  • Place the salmon skin-side down in the center of the foil on the prepared pan.
  • In a small bowl, whisk together the butter, honey, 2 tablespoons lime juice, lime zest, salt, chili powder, cumin, garlic powder, smoked paprika, onion powder, dried oregano, black pepper, and chipotle chili powder to make the wet rub.
  • Brush or pour the rub evenly over the top of the salmon and rub it gently to coat.
  • Fold the long sides of the foil up snugly around the salmon without sealing the top; let the salmon rest 15–30 minutes at room temperature while you prepare the mango salsa if needed.
  • Bake the salmon uncovered at 400°F for about 12–15 minutes, depending on thickness, until the salmon is nearly cooked through.
  • Switch the oven to broil and broil the salmon for 2–3 minutes to finish and lightly brown the top; watch closely to avoid burning.
  • Remove the salmon from the oven, spoon mango salsa over the top, garnish with fresh lime juice and chopped cilantro, and season with additional salt to taste.

Equipment

  • jelly-roll pan
  • Aluminum Foil
  • Small Mixing Bowl
  • Whisk
  • Measuring Spoons
  • Spatula
  • Instant-read thermometer

Notes

  • Preheat your grill to 375–400°F if grilling instead of baking.
  • Place the foil packet directly on the grill grates and close the lid to cook.
  • Grill 15–20 minutes depending on thickness, or until an instant-read thermometer reads 130–135°F.
  • For 1-inch thick fillets expect about 10 minutes; for 1½-inch thick expect closer to 20 minutes.
  • To remove from the grill, slide the hot foil packet onto a baking sheet using a spatula and carefully remove the top foil.