Baked Salmon with Avocado Mango Salsa

Oven-baked salmon fillets served with avocado, mango, chile, lime salsa.

Baked Salmon Avocado Mango Salsa
Elise Bauer

Of all the ways there are to cook salmon, baking it is one of the easiest. Just brush the fillets with a little olive oil, sprinkle with salt, and cook in a hot oven on a foil-lined pan for 10 minutes.

No fuss, no mess, no difficult cleanup!

One of my favorite things to serve with salmon is avocado. In this recipe we are gently tossing avocado with a little chopped mango, red onion, serrano chile, and lime juice for a sweet, sour, and savory salsa (try saying that five times fast!)

Perfect to adorn our simple baked salmon. Enjoy!

Baked Salmon with Avocado Mango Salsa

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 servings


  • Extra virgin olive oil

  • 4 (6-ounce) salmon fillets

  • Salt

  • Freshly ground black pepper

  • 2 small or 1 large mango, not overly ripe (1 to 1 1/2 pounds)

  • 2 just ripe avocados

  • 1/4 cup red onion, minced

  • 1 serrano chile, minced (with seeds for more heat, without for less)

  • 2 limes, juiced (about 4 tablespoons lime juice)


  1. Preheat oven to 400°F.
  2. Prep the mangos:

    While the oven is preheating, prep the mangos. Either peel and then cut away the mango flesh from the core seed, and then cut the mango into 1/3-inch cubes, or follow the instructions here on How to Cut a Mango. Set the cut mango aside in a medium bowl.

  3. Bake the salmon fillets:

    Line a roasting pan with aluminum foil. Spread some olive oil on top of the foil. Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan. Sprinkle with salt. Place in the 400°F oven and cook for 10 minutes.

    Elise Bauer
    Elise Bauer
  4. Make the avocado mango salsa:

    While the salmon is cooking, prep the avocados. Cut the avocados in half. Remove the seeds. Score the inside of the avocados with a small knife in a cross hatch pattern. Scoop out the avocado pieces and add them to the bowl with the cut mango pieces. (See How to Cut and Peel and Avocado.)

    Add the minced red onion, serrano chile, and lime juice to the bowl. Sprinkle with a little salt. Gently fold the ingredients together.

    Serve the salmon fillets with a generous portion of avocado mango salsa.


Avocado and Apple Soup with Poached Salmon, from Cannelle et Vanille

Buttered Crouton Salad with Avocado and Smoked Salmon, from Joy the Baker

Baked Salmon Avocado Mango Salsa
Elise Bauer
Nutrition Facts (per serving)
1095 Calories
70g Fat
37g Carbs
83g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1095
% Daily Value*
Total Fat 70g 90%
Saturated Fat 12g 62%
Cholesterol 224mg 75%
Sodium 376mg 16%
Total Carbohydrate 37g 13%
Dietary Fiber 13g 48%
Total Sugars 18g
Protein 83g
Vitamin C 84mg 420%
Calcium 105mg 8%
Iron 3mg 15%
Potassium 2380mg 51%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.