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Orange Lime Salmon with Mango Salsa

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Orange Lime Salmon with Mango Salsa is simple, nutritious and versatile.  You can bake or grill this salmon, eat it aside a salad and side dish or over a bed of greens.  The sweet, fruity flavors pair nicely with the salmon and make it a family favorite and a great dish for lent. 

 Salmon with Mango Salsa

I try to add seafood to our menu at least once a week for its nutritional benefits, not to mention I enjoy how versatile seafood can be by adding sauces, spices and salsas.  Orange Lime Salmon with Mango Salsa makes a great meal alongside a side salad and side dish or over a bed of greens. I really like pairing seafood with fruity, summer flavors like the mango salsa. By marinading this salmon it helped create a more moist, flaky fish with subtle hints of lime and orange.

Are you ready to get started?

Here is how you can easily put this dish on your table in under 20 minutes {not including the marinading time}:

  • For this recipe you will need two 4oz Wild Alaska Sockeye Salmon filets.
  • For the marinade you will need a lime, orange juice, olive oil and dash or salt and pepper along with a large ziplock bag to marinade the salmon in.
  • For the mango salsa you will need a mango, cherry tomatoes, red onion, a lime, cilantro, jalapeño {optional} and salt.

Ingredients

If your salmon is frozen the best thing to do is thaw it in its package overnight in the refrigerator. Once the salmon is thawed combine the marinade ingredients in the large ziplock bag and shake to combine. Add the salmon and make sure it is coated.  It is best to marinade overnight but if you only have a couple of hours that will do.

Once the salmon is ready to be cooked preheat the oven to 450 degrees.  Place it in a nonstick baking dish and pour half of the marinade juice over the salmon. If you would like you can add thinly sliced lime slices to the top of the salmon to add more juices, sprinkle a bit more salt and pepper and bake for 12-15 minutes, or until the salmon is cooked through.

While the salmon is baking chop the ingredients for the mango salsa and set in the refrigerator. Once the salmon is done baking remove from the oven. Serve on plates garnished with extra lime slices, freshly chopped cilantro and the mango salsa.

Mango Salsa

Wallah! It is that easy. This recipe took me about 20 minutes from start to finish {aside from the fact you have to marinade the fish in the fridge for a couple of hours}.

When Alaska Seafood asked me to create a recipe today I was excited.  I love that they have a large variety of wild, natural seafoods they offer. The cold water and natural environment of Alaska produces seafood with lean flesh, firm texture, and superior flavor that is full of high quality protein, vitamins, minerals and oils essential to good health.  Alaska seafood is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.

Orange Lime Salmon with Mango Salsa

When purchasing seafood I make sure to buy sustainable seafood whenever possible.  Alaska’s fishing methods are anchored in strict conservation practices as well as the State Constitution, ensuring that the delicious Alaska seafood you enjoy today will be enjoyed for generations to come.  I love supporting sustainable practices like this, especially when it is something we eat a lot of already.

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Orange Lime Salmon with Mango Salsa

  • Author: Julia // A Cedar Spoon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Seafood, Dinner

Description

Orange Lime Salmon with Mango Salsa is simple, nutritious and versatile. You can bake or grill this salmon, eat it aside a salad and side dish or over a bed of greens. The sweet, fruity flavors fair nicely with the salmon and make it a family favorite.


Scale

Ingredients

  • For the Marinade:
  • 1 lime, juiced
  • 1/3 cup orange juice
  • 1 Tablespoon olive oil
  • 1/4 teaspoon salt
  • Dash of pepper
  • 8 oz Alaskan Sockeye Salmon {2-4oz filets}
  • For the Mango Salsa:
  • 1/2 mango, chopped into cubes
  • 1/2 cup tomato, diced
  • 1/4 cup red onion, chopped
  • 1/2 lime, juiced
  • 1/2 cup cilantro, stems removed, loosely packed and chopped
  • 1/2 jalapeño, seeds removed and chopped {optional for spice}
  • Salt to taste

Instructions

  1. In a large ziplock bag mix together the lime juice, orange juice, olive oil, salt and pepper. Add the salmon to the bag and fully coat with the lime marinade. Let the salmon marinade in the refrigerator overnight, or at least for two hours.
  2. When ready to cook the salmon preheat the oven to 450 degrees. In a baking dish put the salmon skin side down and pour the lime marinade over the salmon. Season lightly with more salt and pepper.
  3. Bake the salmon for 12-15 minutes or until the salmon is cooked through.
  4. While the salmon cooks combine the mango salsa ingredients in a medium bowl and mix to combine.
  5. Remove the salmon from the oven and serve garnished with fresh chopped cilantro and the mango salsa.

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Josie

Thursday 16th of April 2015

The mango salsa looks so vibrant! Always looking for new salmon recipes, this looks great! :)

Julia

Friday 17th of April 2015

Thanks!

pam (Sidewalk Shoes)

Thursday 16th of April 2015

I try to have seafood once a week also!

Christine

Thursday 26th of March 2015

Scrumptious. We do salmon with soy and ginger. This is a nice change and my kids will love the salsa. Gonna try it this week.

Julia

Thursday 26th of March 2015

Oh love the idea of soy with ginger. I might just have to try that next. :)

Jackie

Tuesday 24th of March 2015

LOVE anything light and HEALTHY, especially since I am a GRILL GURU. I will be using a LOT of your recipes in the upcoming Summer days, I promise!!

Julia

Tuesday 24th of March 2015

So glad you like it! Hope you get to try it soon.

Sheryl @Lady Behind The Curtain

Friday 20th of March 2015

This looks amazingly delicious!

Julia

Friday 20th of March 2015

Thanks Sheryl!