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Baked Salmon with Warm Mango Salsa

Serves 4
Time 20 min
Deeply colored and richly flavored sockeye salmon is an excellent match for a sweet-tart mango relish. Be careful not to overcook the salmon; unlike other types of salmon, sockeye's distinctive reddish hue does not lighten much with cooking, so rely on a tender texture to determine doneness rather than on the fish's color.
Ingredients
  • 4 (6.0-ounce) sockeye salmon fillets, thawed if frozen
  • 1 1/2 teaspoon canola oil
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon fine sea salt, divided
  • 2 mangoes, preferably Ataulfo, peeled, pitted and diced
  • 1 fresh jalapeño pepper, seeded and finely chopped, or to taste
  • 1 shallot, finely chopped
  • 1 1/2 tablespoon lime juice
  • Chopped fresh mint or cilantro for garnish
Method

Preheat the oven to 425°F. 

Brush salmon on all sides with oil and sprinkle with pepper and 1/2 teaspoon salt. 

Place salmon skin-side down in an 8-inch square baking dish. Bake for 6 minutes.

 

Meanwhile, in a medium bowl, combine mangoes, jalapeño, shallot, lime juice and remaining 1/2 teaspoon salt. 

Sprinkle mango mixture over salmon and continue to bake until salmon just flakes with a fork (do not overcook), about 10 more minutes. 

Serve garnished with mint.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 (6.0-ounce) sockeye salmon fillets, thawed if frozen
  • 1 1/2 teaspoon canola oil
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon fine sea salt, divided
  • 2 mangoes, preferably Ataulfo, peeled, pitted and diced
  • 1 fresh jalapeño pepper, seeded and finely chopped, or to taste
  • 1 shallot, finely chopped
  • 1 1/2 tablespoon lime juice
  • Chopped fresh mint or cilantro for garnish