Baked fish with mango sauce recipe -This is easy recipe with wonderful spice rub; and fresh fruit salsa. The fruit salsa, is made with fresh mango, and pineapple for sweetness; Japaleno, red bell pepper, and red onions for a little flavor punch; and mixture variation. Fresh cilantro, and lime juice to add a bright freshness. I used grille; or pan seared salmon with skin because I like the crispy skin. It’s delicious as it looks. Enjoy this!
- 8 ounce salmon filets with skin
- 1 ½ teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1/8 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/8 teaspoon ground white pepper
- Several grates of fresh ground black pepper
- ½ tsp sea salt or Kosher, plus more to season the salmon
- Grapeseed, canola or vegetable oil for coating fish; and greasing grill or grill pan (olive oil is not recommended)
- 1 mango, diced ½ inch pieces for about 1½ cups
- ½ cup diced fresh pineapple or ½ inch pieces
- 1 jalapeño pepper – finely chopped
- 1 tablespoon cilantro (chopped)
- ½ cup red bell pepper; finely chopped
- 1/3 cup red onion; finely chopped
- 2 Tbs. fresh lime juice for about 1 lime
- 1-2 tablespoon extra virgin olive oil
- ¼ teaspoon sugar
- Salt; and freshly ground pepper to taste
- Rinse salmon fillets and pat dry.
- Place some paper towels on a plate; and put the salmon on top skin side up.
- To get crispy skin, place the salmon in the fridge uncovered for about 30 minutes, so the skin can dry out a bit.
- Remove from the fridge, just before you make the salsa or about 20-30 minutes before cooking to allow the fish to come to room temperature.
- Rinse the salmon fillets, and pat dry. then, place some paper towels on the plate; and put salmon on top skin side up.
- You can get crispy skin by placing the salmon in the fridge uncovered around 30 minutes. So, the skin will dry out well.
- Remove from the fridge; and just before making the salsa for about 20-30 minutes; before cooking to allow the fish for coming to room temperature.
How to Make the Salsa:
- Combine together all ingredients in a bowl, then cover and place it in the fridge to chill.
- Combine spices in a small bowl. Then, set aside.
- Heat grill; or grill pan over medium high heat. I use a cast iron grill pan, when I cook indoors.
- Place filets on cutting board. Fold the salmon in half with the skin side up using a sharp knife. Be careful cutting ½ inch deep slits almost the full length; of the salmon spacing them about ½ inch apart. I cut two long slits.
- Sprinkle salt into the slits; and over top of the skin. Sprinkle the skin with spice mixture; and then dizzle with grapeseed; or vegetable oil; and the rub everything into the skin. Repeat seasoning on the other side.
- Greeese grill or pan with some grape see; or vegetable oil. Once the boil begins to smoke slightly; place the salmon on the grill, skin side down.
- Cook the salmon for about 3-5 minutes.
- Don’t remove the salmon until it has cooked for about 2/3 of the way up the sides. The color will be change.
- Adjust the temperature to avoid it burn.
- Use fish spatula or 2 spatulas to flip the salmon; and cook for about 2-5 minutes or until cooked through to about 135 degrees F (140 degrees is good; and fish will continue to cook after removing from the pan. Reduce the temperature as needed.
- Use spatula to remove salmon to a plate, the skin down for about 5 minutes before cutting it.
- Topped with mango salsa.