Description
Honey Lime Salmon with Mango Salsa
Ingredients
For the Salmon:
4 salmon fillets (skin-on or skinless)
3 tbsp honey
2 tbsp fresh lime juice
1 tbsp soy sauce
2 garlic cloves, minced
1 tbsp olive oil
Salt and black pepper to taste
For the Mango Salsa:
1 large ripe mango, diced
½ red bell pepper, diced
¼ red onion, finely diced
1 small jalapeño, seeded and minced (optional)
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Pinch of salt
For Serving:
2 cups cooked jasmine or basmati rice
Lime wedges and extra cilantro for garnish
Directions
Make the salsa: In a bowl, combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and set aside.
Prepare the glaze: In a small bowl, whisk together honey, lime juice, soy sauce, and minced garlic.
Cook the salmon: Heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper. Sear the fillets for 3-4 minutes on one side, then flip. Pour the honey-lime glaze over the salmon and cook for another 3-4 minutes until cooked through and the glaze thickens.
Assemble the bowls: Serve the salmon over a bed of cooked rice. Top with mango salsa and garnish with lime wedges and cilantro.
Enjoy: Dig in and savor the perfect balance of sweet, tangy, and fresh flavors!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
1. Prep the Salsa: Dice the mango and red bell pepper. Finely dice the red onion and mince the jalapeño (if using). Combine all salsa ingredients in a bowl, mix, and refrigerate to let the flavors meld.
2. Make the Glaze: In a separate small bowl, whisk the honey, 2 tbsp lime juice, soy sauce, and minced garlic until fully combined.
3. Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. This ensures a good sear. Season both sides generously with salt and pepper.
4. Sear the Salmon: Heat olive oil in a large non-stick or cast-iron skillet over medium heat. Once hot, add the salmon fillets presentation-side down. Cook undisturbed for 3-4 minutes until a golden crust forms.
5. Glaze and Finish: Carefully flip the fillets. Immediately pour the honey-lime glaze over them. Cook for another 3-4 minutes, occasionally spooning the glaze over the top, until the salmon is cooked to your liking and the glaze has thickened.
Serving Suggestions
Serve the glazed salmon fillets over a bed of fluffy jasmine rice to soak up the extra glaze. For a lighter option, use cauliflower rice or a bed of mixed greens. The mango salsa adds a crucial fresh contrast. Garnish with extra lime wedges and cilantro sprigs. This dish pairs beautifully with a simple side of roasted asparagus or crispy green beans.
How-to Summary
This dish comes together in three key stages: make the fresh mango salsa and set it aside, whip up the simple honey-lime glaze, and then pan-sear the salmon, adding the glaze in the final minutes of cooking. Serve everything over rice for a complete, restaurant-quality meal in under 30 minutes.
Frequently Asked Questions
Can I use frozen salmon? Yes, but ensure it is fully thawed and patted very dry before cooking to avoid steaming.
How do I know when the salmon is done? The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I make the salsa ahead of time? Absolutely. Prepare the salsa up to a day in advance and store it in an airtight container in the refrigerator.
What can I substitute for the jalapeño? For a milder flavor, use a small amount of diced bell pepper. For more heat, include the jalapeño seeds or use a serrano pepper.
Is there a substitute for soy sauce? For a gluten-free option, use tamari or coconut aminos. The flavor will be slightly different but still delicious.
Common Mistakes to Avoid
- Not Drying the Salmon: Skipping the step of patting the fillets dry prevents a proper sear and leads to steaming.
- Overcrowding the Pan: Cook in batches if necessary to ensure each fillet has space for even cooking and caramelization.
- Overcooking the Salmon: Salmon continues to cook after being removed from the heat. Remove it just before it reaches your desired doneness.
- Using Unripe Mango: An unripe mango will be tart and hard. Choose a ripe mango that yields slightly to gentle pressure for a sweet, soft salsa.
Conclusion
This Honey Lime Salmon with Mango Salsa is a testament to how simple ingredients can create an extraordinary meal. The sweet and tangy glaze perfectly complements the rich salmon, while the fresh salsa adds a vibrant, tropical finish. It’s a quick, healthy, and impressively flavorful dish that is sure to become a regular in your dinner rotation. Enjoy the perfect harmony of flavors in every bite!