Ingredients:

  • 4 salmon fillets (about 6 oz/170 g each, skin-on or skinless)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon paprika (5 g)
  • Salt and pepper, to taste
  • 1 large ripe mango, diced (about 1 cup, 150 g)
  • 1 small red onion, finely chopped (about ¼ cup, 40 g)
  • 1 red bell pepper, diced (about ½ cup, 75 g)
  • 1 jalapeño, minced (seeds removed for less heat)
  • Juice of 1 lime (about 2 tablespoons, 30 ml)
  • 2 tablespoons fresh cilantro, chopped (30 ml)
  • Salt, to taste

Instructions:

  1. In a mixing bowl, combine diced mango, red onion, red bell pepper, jalapeño, lime juice, and cilantro. Season with salt and mix well. Let sit while preparing salmon to allow flavors to meld.
  2. Preheat the skillet or grill pan over medium-high heat. Rub salmon fillets with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper.
  3. Place fillets skin-side down (if applicable) in the pan. Cook for 4-6 minutes until the edges turn opaque and easy to lift. Flip and cook for an additional 3-5 minutes until the internal temperature reaches 145°F (63°C).
  4. Plate salmon fillets and top generously with mango salsa. Garnish with additional cilantro if desired.