This honey glazed salmon with avocado mango salsa is one of those weeknight dinners that looks more impressive than it actually is. The glaze comes together in one bowl with honey, chili powder, lime juice, cilantro, and a little olive oil. It goes on the salmon before baking, and the whole thing is in and out of the oven in about 12 minutes. The avocado mango salsa takes maybe 5 minutes to put together while the salmon bakes.
I like this one in the summer when mangoes are in season and I want something that feels fresh without a lot of effort. It works over rice, in a bowl with greens, or just on its own with the salsa spooned over the top.
Why You’ll Love This Recipe
Ingredient Notes
- Salmon fillets – I use skin-on fillets so they hold together on the baking sheet. The skin peels off easily after baking if you don’t want to eat it.
- Honey – This is what gives the glaze its sweetness and helps it caramelize in the oven. Use a liquid honey so it blends easily with the other glaze ingredients.
- Chili powder – Adds a mild heat to the glaze. Add a pinch of cayenne if you want more kick.
- Mango – Use a ripe mango for the salsa. It should give slightly when you press on it and smell sweet at the stem end. Underripe mango is too tart and firm for the salsa to work well.
- Avocado – Dice it right before you serve so it doesn’t brown. If you’re making the salsa slightly ahead, squeeze a little extra lime juice over the top to slow the browning.
- Fresh cilantro – Used in both the glaze and the salsa. If you don’t like cilantro, fresh parsley works in the salsa, though the flavor will be different.
Recipe FAQs
Yes. Thaw it completely in the refrigerator overnight before using. Pat the fillets dry before adding the glaze so the moisture doesn’t prevent it from sticking.
You can make everything except the avocado ahead. Mix the mango, bell pepper, red onion, cilantro, and lime juice and refrigerate for up to a few hours. Add the diced avocado right before serving.
Expert Tips
Serving Suggestions
If you end up with extra mango, my Frozen Mango Margarita is a good use for it and works great alongside this meal. My Tilapia Fish Tacos follow a similar summer vibe if you want the same fresh flavors in taco form. And if you want another salmon recipe in your rotation, my Gluten-Free Teriyaki Salmon is just as quick on a weeknight with a completely different flavor profile.
Honey Glazed Salmon with Avocado Mango Salsa
Ingredients
For the Salmon:
- 4 salmon fillets - about 4-6 ounces each
- 1 tablespoon honey
- 1 teaspoon chili powder
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon avocado oil - olive oil works here too
- ½ teaspoon kosher salt
For the Salsa:
- 1 avocado - peeled, pitted and diced
- 1 mango - peeled and diced
- ¼ cup red onion - small dice
- ¼ cup bell pepper - diced
- 2 tablespoons fresh cilantro - chopped
- 1 tablespoon lime juice - freshly squeezed
- ¼ teaspoon kosher salt
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Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and grease lightly with cooking spray or oil.
- In a small bowl, whisk together 1 tablespoon honey, 1 teaspoon chili powder, 2 tablespoons lime juice, 1 tablespoon avocado oil, 2 tablespoons chopped fresh cilantro, and ½ teaspoon kosher salt until combined.
- Place 4 salmon fillets skin side down on the prepared baking sheet. Spoon or brush the honey glaze generously over each fillet.
- Bake for 10 to 12 minutes until the salmon flakes easily with a fork or the internal temperature reaches 145°F.
- While the salmon bakes, make the salsa. Combine 1 avocado, 1 mango, ¼ cup red onion, ¼ cup bell pepper, 1 tablespoon lime juice, 2 tablespoons fresh cilantro, and ¼ teaspoon kosher salt in a small bowl. Stir to combine.
- Remove the salmon from the oven and top with the avocado mango salsa. Serve immediately.
Notes
- Salmon: Look for fillets that are similar in thickness so they cook evenly.
- Gluten-Free: This recipe is naturally gluten-free as written. Always check the label on your spices just to be sure.
Nutrition
ABSOLUTELY DELISH!
Made this today. Beautiful on the plate. Wonderful in our mouth.
So glad you enjoyed it Carla!