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Quick weeknight salmon with mango salsa — seared and oven-finished in 30 minutes Pinterest recipe pin

Seared Salmon with Fresh Mango Salsa

Crisp-skinned salmon seared then oven-finished and topped with a bright, quick mango salsa for a flavorful, time-conscious weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound skin-on salmon fillets four 6-ounce pieces, patted dry
  • 1 tablespoon neutral oil canola or avocado, plus extra if needed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
Mango Salsa
  • 1 large ripe mango peeled and diced into 1/2-inch pieces (about 1 1/2 cups)
  • 1/4 cup red onion finely diced
  • 2 tablespoons fresh cilantro chopped
  • 1 small jalapeño seeded and minced (optional)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon lime zest
  • Pinch of salt and pepper
  • Optional: 1/4 avocado diced (add just before serving)

Equipment

  • 1 12-inch skillet (cast-iron or ovenproof stainless steel)
  • 1 Instant-read thermometer
  • 1 Mixing bowl

Method
 

Prepare the mango salsa
  1. Peel and dice the mango into 1/2-inch pieces and place in a mixing bowl with the diced red onion, chopped cilantro, and minced jalapeño if using.
  2. Add the lime juice, lime zest, and a pinch of salt and pepper; stir, then let rest for 10–15 minutes so flavors meld and liquid separates slightly.
  3. If the salsa releases a lot of juice, drain briefly in a fine-mesh strainer or blot with a paper towel to avoid watery plating.
Cook the salmon
  1. Preheat oven to 400°F and heat a 12-inch skillet over medium-high until the pan is hot and an instant-read thermometer registers warm (oil will shimmer).
  2. Pat the salmon fillets dry and season both sides with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper each (divide remaining salt/pepper as needed).
  3. Add 1 tablespoon neutral oil to the hot skillet and place fillets skin-side down; press gently with a spatula for 10–15 seconds to maintain contact.
  4. Sear without moving for 2–3 minutes until the skin is crisp and the sides show opaque color about halfway up the fillets.
  5. Transfer the skillet to the preheated oven (or move fillets to a rimmed baking sheet if skillet isn’t ovenproof) and roast 4–8 minutes depending on thickness and desired doneness (use an instant-read thermometer): 125–130°F for medium-rare, 140°F for well done.
  6. Remove salmon from oven and let rest 2 minutes.
Serve
  1. Spoon mango salsa over each rested fillet or serve it on the side; garnish with extra cilantro and a lime wedge. If using avocado, fold it into the salsa just before spooning onto the fish.

Notes

Pat salmon dry for a crisp sear and finish in a 400°F oven for consistent doneness; make the mango salsa 10–20 minutes ahead and drain excess juices to prevent soggy plating. Use an instant-read thermometer for reliable results and reheat leftover salmon gently at 300°F to avoid drying.