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Indian-Spiced Salmon with Mango Salsa

White plate with a fillet of Indian-spiced salmon with mango salsa on top
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.
Kanchan Koya

Prep 15 mins
Cook 10 mins
Total 25 mins
Entree
Multicultural
4 servings
273 kcal

Ingredients 

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

Directions 

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.

Notes

*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.)