There are no words that can fully prepare you for the flavor bomb that is this Salmon with Mango Salsa. I could sit here and try to describe the perfect sear on that flaky, omega-3-packed filet. I could ramble about the sweet heat, the citrus zing, the way that cold salsa crashes into warm salmon like a tropical wave on a beach at golden hour. But none of that would capture the raw experience of actually tasting it. This is more than a meal—it’s a love letter to bold flavors and bold people.
Now listen—I’m not gonna lie. Making mango salsa kinda sucks. There’s chopping. There’s dicing. And there’s that moment where the mango juice runs down your elbow and you question your life decisions. But you have to trust me when I say: it’s worth it. The red onion, lime, bell pepper, and cilantro all fuse together in this ridiculously bright, vibrant punch of flavor that somehow makes the salmon taste even better. It’s the perfect pairing. It’s harmony. It’s freakin’ fireworks.
So go on. Make the fish. For me, for you, for everyone who deserves to experience macro-balanced beauty in its most seductive form. This is meal prep that doesn’t play it safe—it shows up with a tan, a six-pack, and a Bluetooth speaker playing Bad Bunny on full blast. Light a candle. Plate it pretty. And take a bite so good it makes you rethink your entire relationship with meal prep. 🌶️🥭🔥🐟
Salmon with Mango Salsa
Equipment
Ingredients
Salmon & Marinade
- 2 lbs Salmon
- 4 tbsp Soy sauce
- 5 cloves Garlic
- 2 large limes juiced
- 1 tbsp Olive oil
- 2 tbsp Brown Sugar
- 1/2 tsp Salt
- 1 tbsp Tajin
- 1/2 tbsp Chili powder
- 1/2 tbsp Paprika
Mango Salsa
- 1 large Ripe avocado Pitted and diced
- 2 large Mangoes Diced
- 3 large Jalapeños Diced
- 1/2 cup Red onion Finely Diced
- 2 tbsp Cilantro Finely Chopped
- 2 large Limes Squeezed into the Salsa
- 1/2 tsp Kosher salt
- 6 cloves Garlic Minced
Rice
- 1 cup Jasmine Rice
Instructions
- Preheat oven to 400°F. Cover a baking sheet with parchment paper & set aside.
- Combine the marinade ingredients in a large, flat bowl. Add salmon to the mixture skin-side-up for at least 30 minutes (but less than 12 hours)2 lbs Salmon, 4 tbsp Soy sauce, 5 cloves Garlic, 2 large limes, 1 tbsp Olive oil, 2 tbsp Brown Sugar, 1/2 tsp Salt, 1 tbsp Tajin, 1/2 tbsp Chili powder, 1/2 tbsp Paprika
- Begin cooking rice using your preferred method. For this recipe, I prefer a rice cooker with no additional butter (since the salmon is already so fatty).1 cup Jasmine Rice
- While the salmon is marinating, begin preparing the mango salsa. Combine the avocado, mangoes, jalapeños, & red onion, cilantro, lime juice, garlic, & salt. Note that this step takes just under an hour, & if you're in a rush, store-bought mango salsa will work… but this mango salsa recipe is LEGIT so I highly recommend.1 large Ripe avocado, 2 large Mangoes, 3 large Jalapeños, 1/2 cup Red onion, 2 tbsp Cilantro, 2 large Limes, 1/2 tsp Kosher salt, 6 cloves Garlic
- Add marinated salmon to baking sheet, discarding the excess marinade. Bake for 15-20 minutes, or until the filet is cooked through (reaches an internal temperature of 145°F).
- Divide the rice, salmon, & mango salsa into 4 equal portions- serving with lime wedges for a zesty kick each time you eat it!
Nutrition
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❤️ Why You’ll Love This Salmon with Mango Salsa
This recipe is all about balance: sweet, savory, fresh, and bold. The salmon is marinated in a garlicky, tangy, slightly spicy blend that brings heat and flavor without being overwhelming. Paired with a refreshing mango salsa loaded with creamy avocado, crisp red onion, and bright lime juice, every bite feels tropical and energizing.
With 55 grams of protein per serving, this meal packs a nutritional punch that fuels your day without leaving you sluggish. Plus, the vibrant colors and juicy textures make it feel more like a beachside dinner than a standard meal prep.
Whether you’re training hard, chasing PRs, or just eating for energy, this salmon bowl brings gourmet vibes to your weekly rotation. Serve it hot or cold—it holds up beautifully either way.
🌿 Ingredient Substitutions & Customizations
Looking to mix things up? Here are some ways to tailor this meal to your lifestyle:
- No jalapeños? Use poblano or bell peppers for a milder bite.
- Swap the rice: Quinoa, couscous, or cauliflower rice all work as great alternatives depending on your carb needs.
- No fresh mango? Frozen mango chunks (thawed) or even diced peaches work in a pinch.
- Skip the avocado: If allergic or avoiding fats, just omit or replace with diced cucumber for crunch.
- Low-sodium option: Use coconut aminos instead of soy sauce to cut down on sodium.
🔥 Expert Tips for Perfect Salmon with Mango Salsa
- Marinate smart: Don’t go over 12 hours with citrus-based marinades—lime juice can start to “cook” the salmon like ceviche.
- Line your baking sheet: Use parchment paper to avoid sticking and make cleanup a breeze.
- Dice evenly: Uniform mango and onion pieces ensure you get a balanced bite every time.
- Don’t skip resting: Let the salmon rest a few minutes after baking so the juices redistribute.
- Batch the salsa: This salsa works great on tacos, grilled chicken, or even as a dip—make extra!
🍽️ Serving Suggestions & Storage Tips
- Serving Ideas:
- Pair with jasmine rice or swap in coconut rice for even more island flavor.
- Garnish with lime wedges, extra cilantro, or a sprinkle of tajin.
- Storage:
- Store the salmon and rice together in airtight containers for up to 4 days.
- Keep the salsa separate to preserve texture; add it fresh when serving.
- Reheating Tips:
- Reheat salmon and rice gently in the microwave with a splash of water.
- Add the mango salsa after heating to maintain its cool crunch.
🌿 Optional Garnishes
- Lime wedges for zesty brightness
- Extra cilantro or green onion for freshness
- Tajin seasoning or chili flakes for added kick
- Thin drizzle of honey or yogurt-based sauce for a creamy contrast
❓FAQs
What if I don’t have Tajin?
You can use a mix of chili powder, lime zest, and a pinch of sea salt to replicate the tangy-spicy flavor.
Can I grill the salmon instead?
Absolutely! Grilling adds a nice smoky char that complements the sweet salsa beautifully. Just be sure to oil the grates and flip carefully.
Can I make the salsa ahead of time?
Yes, but for best freshness, prepare it no more than 24 hours in advance and store it covered in the fridge.
What’s the best substitute for avocado?
Diced cucumber or mango alone work great. You could also try jicama or green apple for a crunchy twist.
Is this good cold?
Totally. This recipe is perfect as a cold lunch option—refreshing and still satisfying!
🐟 More High-Protein Salmon Recipes You’ll Love
- Honey Sriracha Glazed Salmon – Sweet, spicy, and sticky in the best way.
- Honey Butter Cajun Salmon – Rich and bold with a kick of Cajun flair.
- Baked Tandoori Salmon – Indian-inspired flavors with big protein energy.
- Old Bay Salmon – A nostalgic East Coast classic made macro-friendly.
- Garlic Lemon Butter Shrimp – A great backup seafood recipe if you’re out of salmon.
🧠 Master the Macro Mindset
Want to understand how I plan all of these macro-balanced recipes week after week? Dive into my full high-protein meal prep strategy for the mindset and methods that make it all sustainable, effective, and—most importantly—fun.