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Salmon with Mango Salsa - One-Pan, 30-Minute Dinner

Salmon is baked to perfection until flaky and then combined with the fresh mango salsa with bell peppers, green onions, and cilantro. This is a weeknight dinner recipe that belongs in your dinner rotation. It's healthy, packed with protein and fresh ingredients!
Course Main Course
Cuisine American
Keyword salmon with mango salsa
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 449kcal
Author Julia



Honey Glaze for salmon

Mango salsa


Cook the salmon

  • Preheat the oven to 375 F.
  • Grease the bottom of the baking dish with butter. Add salmon fillets skin side down.
  • Sprinkle the salmon with salt and minced garlic on top and around. Add thin slices of butter on top of each salmon fillet.
  • Bake for about 10-12 minutes. Remove from the oven. Note: you will continue cooking the salmon after adding glaze.
  • Note: if you would like to pan-sear the salmon on the stovetop instead, see instructions in the Recipe Notes below.

How to make the glaze

  • While the salmon is baking, prepare the glaze.
  • In a medium, high-sided bowl, combine 3 tablespoons of low-sodium soy sauce, 3 tablespoons of honey, 1 tablespoon of freshly squeezed lime juice, and ¼ cup of fig spread (I like to use Divina brand). Mix everything well. Sprinkle with red pepper flakes to taste. Note: You can skip the red pepper flakes if you use Chili Fig Spread (Divina brand).
  • Spread the glaze over each salmon fillet. Reserve ⅓ of the glaze for later use.
  • Return the salmon to the oven for about 2 or 5 minutes or until the salmon is cooked to your likeness.
  • Note: Salmon is done when it flakes easily with the fork and the internal temperature measures 145 degrees F on an instant-read thermometer.

Make mango salsa

  • Prepare the mango salsa while the salmon is baking.
  • Note about mangos. Wash them thoroughly to get rid of any debris. Use ripe mangos. Always peel the mangos. Pit the mangos and dice them into cubes.
  • In a large mixing bowl combine diced mangos, diced red bell pepper, diced kiwi fruit, finely chopped green onions, and chopped fresh cilantro. Toss to combine.
  • Add freshly squeezed lime juice and chili powder. Toss to combine. Taste and season with salt and pepper, if needed. Add more lime juice and chili powder, if you like.


  • Spoon mango salsa next to or over the baked salmon. Spoon the reserved honey glaze over the salmon.


In this recipe, you can cook the salmon in 2 ways - pan-seared or baked.
  • Should you bake or pan-sear the salmon? Honey glazed salmon can be prepared in 2 ways: pan-seared on the stovetop or baked in the oven. It's up to you which method to use. I personally prefer the baked version - it's less messy and much more fool-proof to ensure your salmon doesn't fall apart.  I use the baking method in this recipe.  If you would like to pan-sear the salmon on the stovetop, see the instructions below:  ⬇️
  • How to pan-sear the salmon. Heat a large high-sided cast-iron skillet (10-inch diameter) over medium heat on the stovetop for 2 minutes to heat through. Add 2 tablespoons of olive oil. Add seasoned salmon fillets skin side up and cook, undisturbed, for about 5 or 7 minutes. Flip the salmon over to the other side, and cook for several minutes more until it's cooked through.
Other helpful cooking tips
  • Make sure salmon does not have extra moisture. If using frozen salmon, defrost it completely and get rid of any extra moisture. Prepare salmon by patting it dry with paper towels.
  • How to make sure the honey garlic glaze doesn't get watery?  In this recipe, it's unlikely that you will end up with a watery glaze. Why? Because the glaze is thickened with the fig spread which provides a sticky texture, volume, and amazing flavor that goes well with the rest of the glaze ingredients (soy sauce, honey, lime juice).
  • Fig spread is a must-have ingredient that adds texture, flavor, and a "sticky" quality to the glaze. It's a fool-proof way to have a thick glaze that doesn't get watery. I used the fig spread by the Divina brand.  It has a nice thick texture.  It is usually sold in most grocery stores. This brand also has Chili Fig Spread that I highly recommend - in this case, you can skip the red chili flakes.
  • Use other fruit spreads and preserves that have a nice thick texture similar to the fig spread.  It can be peach or apricot spread, for example. Or a different brand of the fig spread.  The most important thing is to pay attention to the texture of the spread - it should be thick.
  • Add fresh herbs for presentation purposes. Top the salmon with finely chopped fresh parsley, cilantro, fresh basil, fresh thyme, or chives. 


Calories: 449kcal | Carbohydrates: 39g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 567mg | Potassium: 1062mg | Fiber: 5g | Sugar: 29g | Vitamin A: 1419IU | Vitamin C: 66mg | Calcium: 59mg | Iron: 2mg