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Southwestern Roast Salmon with Spicy Avocado-Mango Salsa


I can't wait to try this with fresh caught wild salmon. Won't be for a while though. I was able to buy a fairly fresh 5 pound whole salmon (sorry but I don't know if it was wild or farm grown). This is my version of roast salmon with avocado mango salsa, which it much spicier than other mango-avocado salsa recipes I've tried. I served it with roasted root vegetables, a spinach leaf salad with a citrus Vinaigrette dressing, and some fresh baked homemade sourdough biscuits with honey butter.

Rate this recipe 2.7/5 (20 Votes)


  • 1 tablespoon coriander seed
  • 1 tablespoon sugar
  • 1 tablespoon coarse kosher or sea salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon fresh ground black pepper
  • 2 cups 1/2 inch diced mango
  • 2 cups 1/2 inch diced plum tomatoes
  • 3/4 cup thin sliced green onions
  • 1/4 cup fine chopped red onion
  • 6 tablespoons fresh lime juice
  • Grated rind from 4 limes
  • 1 fine chopped Anaheim pepper
  • 2 minced green jalapeno peppers
  • 2 minced red jalapeno peppers
  • 1 minced habanero pepper
  • 4 cloves minced garlic
  • 3 tablespoons minced cilantro
  • 3 tablespoons minced flat leaf parsley
  • 4-1/2 inch diced Haas avocadoes
  • 2 heads butter lettuce
  • 4 8 oz salmon fillets
  • Almond or other nut oil
  • 2 limes quartered
  • 1 lemon quartered
  • 8 cherry tomatoes halved


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 500 degrees. Combine dry spices and reserve. Combine mango, tomatoes, onion, lime juice and rinds, peppers, garlic, cilantro and parsley, gently
fold in avocado. Can be made up to 2 hours ahead, but if chilling for more than 30 minutes, put plastic wrap against the surface of salsa, then tightly cover and chill. Remove 30 minutes before serving.

Step 2

Rub reserved seasoning mixture on both sides of each salmon fillet. Arrange salmon fillets on a lightly oiled baking sheet, skin-side down. Roast for about 11 minutes for medium rare (should be spongy when pressed at thickest part), 13 minutes for medium-well (should be just firm when pressed at its thickest part).

Step 3

While salmon cooks, separate lettuce leaves, wash and dry well. Shred leaves and put equal portions of shredded lettuce on each serving plate, very lightly
drizzle with about 1 teaspoon oil. Top each with a portion of salsa. When salmon is done, let cool slightly, it is best warm. Put a piece of salmon on each plate and garnish each with 2 lime wedges, 1 lemon wedge, and 4 tomato halves (nice if you have red and yellow cherry tomatoes).

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  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced


  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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