This Indian-spiced salmon is kicked up with coriander, cumin, and cayenne and topped with a chile pepper-spiked mango salsa. How long does it take? Oh, a cool 25 minutes.
Adapted from Kanchan Koya | Spice Spice Baby | Spice Spice Baby LLC, 2018
Rubbed with earthy spices, grilled to supple perfection, and topped with a sweetly spicy mango salsa, this simple and subtly flavored salmon recipe is easy, healthy, delicious, and on the table in less than 30 minutes. Fast food that you can feel pretty damn good about.–Angie Zoobkoff
Indian-Spiced Salmon with Mango Salsa
For the salmon
- 4 (6-ounce) filets salmon* preferably wild
- Sea salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Pinch of cayenne pepper optional
For the mango salsa
- 1 cup chopped ripe mango (from 1 to 2 mangoes)
- 1/4 cup finely chopped red onion or shallot
- 1/4 teaspoon ground coriander
- Sea salt and freshly ground black pepper
- 1/4 teaspoon finely chopped jalapeño pepper optional
- 1 tablespoon finely chopped cilantro
- 1/2 to 1 teaspoon lime juice
Cook the salmon
- Preheat the oven to 375°F (190°C).
- Place the salmon in an ovenproof dish or on a rimmed baking sheet and sprinkle with salt, coriander, cumin, and cayenne, if using. Bake just until cooked to the desired doneness, 14 to 15 minutes for medium with a touch of rawness in the center or 18 minutes for the salmon to be opaque throughout and flake easily.
Make the mango salsa
- While the salmon is in the oven, in a small bowl, toss together the mango, red onion, coriander, black pepper, jalapeño, cilantro, and lime. Taste and, if desired, add a little more salt and/or lime.
- Spoon the salsa over the cooked salmon and serve immediately.
*How do I buy salmon?We know it can be intimidating when confronted by all those terms scribbled on those maddeningly teensy signs alongside fish at the seafood counter. You know, like “Atlantic” and “farmed” and “organic” and so on. But instead of launching into the merits of wild versus farm-raised or deciphering what, if anything, “organic” means when it comes to anything pulled from the sea, we’ll simply state that in the Pacific Northwest, late spring and early summer still constitutes wild salmon season. So all you really need to look for are signs that state “wild” and “Pacific” and “salmon.” If you want to take things a little more complicated, know that “King” referring to a mild, idyllic, fatty fat fat variety of salmon and “sockeye” an über-rich, more robustly colored–and flavored–variety. (We’re partial to King. But that’s just us.)
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Recipe Testers’ Reviews
This was spectacular. Such a fantastic example of how great food doesn’t need to be fussy or difficult. Less than half an hour and I had a tasty, healthy, and delicious meal on the table.
I have to admit that I ended up making a foil tray and cooking this on the grill at 375°F as it was way too hot to be putting on the oven. Worked great!
This is an easy, healthy, flavor-packed meal quick enough for any day of the week. My young kids and I equally enjoyed this dish, which is so exciting!
The only thing that my spicy- and heat-loving son and I would change next time would be to add more jalepeño pepper and cilantro. I used 1/8 teaspoon of cayenne on the fish and it would not hurt to add another 1/8 teaspoon of that as well.
I served the salmon with grilled corn on the cob for the first meal. For the second meal, I used the leftover salsa and mixed it with mayo and shredded cabbage for a slaw topping to rest on salmon tostadas.
I would make this Indian-spiced salmon again every summer. I liked the texture of mango salsa and salmon together. The heat from the cumin was wonderful with the mango.
This Indian-spiced salmon was both beautiful and delicious! It came together very quickly, the ingredients were easy to find, and overall it was easy to prepare—for me, this is the winning combination for a weeknight meal. My husband loved it so much that he said it was “restaurant worthy”! I’ll definitely be making this one again.
I was skeptical about the spices on the salmon, but the flavors really came together with the mango salsa. I used 2 ataulfo mangoes—I prefer this type of mango because they’re sweet and less fibrous. I omitted the spicy components (no cayenne or jalapeño—personal preference). I used salmon tail fillets, which were about 1 inch thick and they were perfectly cooked through but very tender in 14 minutes.
Since my fish filets were thin, I waited to put the fish into the oven until I finished chopping up my salsa ingredients because I was worried the timing wouldn’t line up and the fish would get cold, but I was wrong. The salsa took 15 minutes to prepare, so if you prepare the salsa while your fish is in the oven, you can literally have dinner ready in 20 minutes.
A lover of all things salmon, I was excited to see this simple summertime dish for spice-rubbed salmon with a sweet yet spicy salsa. The warm mixture of cumin, coriander, and cayenne pepper on top of the flaky salmon alone is a tasty flavor combination, but offsetting those flavors with a sweet mango salsa that also packs a bit of heat (thanks to jalapeño and red onion) was scrumptious. A perfect dish for warm summer months, this is a great recipe to keep on hand for entertaining but also for a quick weeknight dinner idea.
I did use the cayenne pepper on the salmon fillets, I think it’s a nice touch in combination with the cumin and coriander. My only addition to the salsa might be a tablespoon or so of olive oil. My fish took 18 minutes to cook to flaky and delicious. I would also like to try this recipe but maybe grill the salmon for that smoky flavor? Maybe even pan-sear the salmon so it gets a nice golden crust?
This Indian-spiced salmon is quick, easy, and delicious—the salmon and mango salsa combination is probably not new to many of us, but coriander wakes it up and revives it. It’s healthy, too, without a drop of added fat.
I loved that I could just stick the salmon in the oven and prepare the rest of the dinner. I baked my salmon for 18 minutes and it was perfectly to our liking—JUST
fully cooked, very moist, and tender.
One thing I will change next time: I will use a minced shallot instead of a red onion, which I found too strong and sharp.
This recipe works perfectly as written. The crunchy, sweet, spicy mango salsa perfectly complements the tenderness and complex flavor of the salmon.
If you’re planning to use a fresh mango, you will probably need to plan ahead since what you will find at the market will usually take several days to ripen. I couldn’t find a fresh mango in my market but they did have it in the sliced fresh fruit area. One container seemed to be the equivalent of a whole mango. This worked quite well since the store had taken care of waiting for the fruit to ripen before slicing it.
The salmon took 15 minutes to be done in the oven and was well-cooked on the outside and a bit rare on the inside—just right.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
This Indian-spiced salmon was delicious. The fish was cooked perfectly and the mango sauce was the perfect accompaniment of sweet and the rich Indian-style spices were deep and aromatic.
This meal only took 25 minutes to prepare from start to finish, making it a perfect weeknight dinner for the family.
I cooked the fish for 18 minutes for medium doneness and used only 1/2 fresh mango to get a cup. I served the fish over rice. Lovely meal.