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This mango salmon bowl makes healthy eating actually exciting. Flaky seasoned salmon over fluffy cilantro lime rice with sweet mango salsa gives you the perfect sweet and savory bite. If you’re not a fan of cilantro, serve it with garlic buttery rice or plain rice instead!
I served it with asparagus but feel free to serve it with roasted parmesan brussel sprouts or the vegetable of your choice.
Table of Contents
Mango Salmon Bowl Video
I’m not a fan of salmon, what can I use instead?
You can use almost chicken or any thick, firm fish in this recipe. Chicken breast, Chilean sea bass, mahi mahi, or halibut all work beautifully. If you love this combo, try this Chilean sea bass with mango salsa.
Can I use another fruit instead of mango?
Pineapple or peaches make a great substitute if you don’t have mango or just aren’t a fan.
Top Tips
- When cooking the salmon, make sure to cook it over medium heat. If the skillet is too hot, the outside will burn before the inside cooks through.
- Take the salmon out of the fridge about 20 minutes before cooking, you don’t want to cook it ice cold. And don’t overcook it. I usually do about 4 minutes per side, but the best way to know it’s done is when the internal temperature reaches 125–130°F for medium (it will continue cooking after you remove it from the heat).
- Use ripe mangos for the mango salsa!
Storage
Keep the salmon, rice, and mango salsa in separate airtight containers. The salsa has moisture and acid that can make the rice soggy and the salmon mushy.
Salmon will keep in the refrigerator for up to 3 days, while rice lasts about 3 to 4 days. Mango salsa is best enjoyed within 1 to 2 days since the fruit softens quickly.
When reheating, warm only the salmon and rice. Keep the salsa cold and add it on top after heating.
Tried This Recipe?
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Mango Salmon Bowl
Ingredients
- 3-4 salmon fillets
- 2 mangos , ripe
- ½ red onion , finely diced
- ½ jalapeno, deseeded and diced
- 1 scallion, finely sliced
- ½ lime, juiced
- 1 bunch cilantro, fresh
- 1 tbsp olive oil
- 1 tsp honey
- salt and pepper to taste
- oil, for cooking salmon
- 1 lb asparagus
- cilantro lime rice
Instructions
- The first thing I like to do is prepare the rice, if you're not a fan of cilantro lime rice, make a pot of plain rice according to package directions.
- To make the mango salsa, peel and dice the ripe mangos into small bite-size cubes and place them in a mixing bowl with the red onion, jalapeño, and scallion. Add the chopped cilantro, then drizzle in the lime juice, olive oil, and honey. Season with salt and pepper, and gently mix until everything is well combined. Refrigerate it while you cook the salmon.
- Heat oil in a skillet over medium heat. Pat the salmon dry with paper towels, then season both sides generously with kosher salt and black pepper. Cook for 3–4 minutes per side or until it reaches 125-130 degrees F.
- While the salmon cooks, heat a little oil in a separate skillet for the asparagus. Add the asparagus, season with salt and pepper, and cook for 6–7 minutes until tender-crisp. Turn them occasionally so they cook evenly.
- Serve the mango salsa over the cooked salmon and serve it with a side of cooked rice and asparagus. Enjoy!
Notes
- When cooking the salmon, make sure to cook over it over medium heat. If the skillet is too hot, the outside will burn before the inside cooks through.
- Take the salmon out of the fridge about 20 minutes before cooking, you don’t want to cook it ice cold. And don’t overcook it. I usually do about 4 minutes per side, but the best way to know it’s done is when the internal temperature reaches 125–130°F for medium (it will continue cooking after you remove it from the heat).
- Use ripe mangos for the mango salsa!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and delicious!
This was spectacular! I made it with brown rice instead though