Chipotle Salmon With Mango Avocado Salsa

This is such a vibrant and flavoursome dinner that comes together in around 20 minutes. I’m confident you’re going to love it 😊 Follow me…

Chipotle Salmon

We’re going to be using boneless skinless salmon fillets for this recipe. To inject some flavour, we’re going to marinate them in a simple chipotle marinade. Here’s what you’ll need:

Chipotle Salmon Marinade Ingredients

Chipotle Powder – You’ll find this in most supermarkets. Extra Seasonings – To create more depth of flavour I also add in some cumin, paprika, onion & garlic powder and salt & black pepper. Lime Juice – Lightly tenderises the salmon and adds a boost of flavour. Oil – Helps bind everything together and prepares the salmon for frying.

How long should I marinate the salmon for?

I just leave it at room temp whilst I prep the salsa. You can marinate it for up to 20 minutes though.

Pan-Fried Salmon

To cook the salmon, we’re going to pan-fry it. This way you can develop some extra flavour by lightly charring the seasoning. You also get the opportunity to baste the fillets in butter. Process shots: add seasoning, oil and lime juice to bowl (photo 1), coat salmon (photo 2), add to pan (photo 3), fry, flip then baste in butter (photo 4).

Mango Avocado Salsa

This pairs PERFECTLY with the salmon. The sweetness balances out the chipotle so beautifully. Here’s what you’ll need:

Mango – I use pre-diced mango but you can use a whole fresh one if you’d prefer. Avocado – Perfectly ripe and diced to the same size as the mango. Onion – I prefer red onion for its milder flavour and for a pop of colour. Coriander/Cilantro – This is a must in salsa! Although if you REALLY don’t like it you can use parsley. Jalapeño – You can sub any other green chilli. Extra Virgin Olive Oil – Adds a mild background flavour and a silky texture. Lime Juice – Brings the salsa to life with a vibrant burst of flavour.

Can I make this ahead of time?

I wouldn’t make it too far ahead of time, just because the avocado will start to brown and the whole thing can get a bit mushy. Having said that, a few hours tightly stored in the fridge will be just fine. Process shots: add ingredients to bowl (photo 1), stir to combine (photo 2).

Serving Chipotle Salmon

To serve, I love using some coconut rice (microwavable is fine). Just plonk the salmon on top, then spoon over any resting juices and basting butter – don’t waste any flavour! From there, plonk on the salsa and top with lime juice and more coriander if desired. For another delicious recipe similar to this checkout my Spicy Mango Chicken Salad and Cajun Chicken with Avocado Corn Salsa! Alrighty, let’s tuck into the full recipe for this chipotle salmon and mango salsa shall we?!