Honey Glazed Salmon with Mango Avocado Salsa

This honey glazed salmon with avocado mango salsa is one of those weeknight dinners that looks more impressive than it actually is. The glaze comes together in one bowl with honey, chili powder, lime juice, cilantro, and a little olive oil. It goes on the salmon before baking, and the whole thing is in and out of the oven in about 12 minutes. The avocado mango salsa takes maybe 5 minutes to put together while the salmon bakes.

I like this one in the summer when mangoes are in season and I want something that feels fresh without a lot of effort. It works over rice, in a bowl with greens, or just on its own with the salsa spooned over the top.

Why You’ll Love This Recipe

• Done in 20 minutes. The glaze takes 2 minutes to mix, the salmon bakes in 12, and the salsa comes together while it’s in the oven.
• The glaze does a lot with a little. Honey, chili powder, lime juice, and cilantro. Sweet, a little spicy, and bright all at once.
• The salsa makes it. Fresh mango, avocado, bell pepper, red onion, and lime juice on top of warm salmon straight out of the oven.

Ingredient Notes

• Salmon fillets – I use skin-on fillets so they hold together on the baking sheet. The skin peels off easily after baking if you don’t want to eat it.
• Honey – This is what gives the glaze its sweetness and helps it caramelize in the oven. Use a liquid honey so it blends easily with the other glaze ingredients.
• Chili powder – Adds a mild heat to the glaze. Add a pinch of cayenne if you want more kick.
• Mango – Use a ripe mango for the salsa. It should give slightly when you press on it and smell sweet at the stem end. Underripe mango is too tart and firm for the salsa to work well.
• Avocado – Dice it right before you serve so it doesn’t brown. If you’re making the salsa slightly ahead, squeeze a little extra lime juice over the top to slow the browning.
• Fresh cilantro – Used in both the glaze and the salsa. If you don’t like cilantro, fresh parsley works in the salsa, though the flavor will be different.

Recipe FAQs

Yes. Thaw it completely in the refrigerator overnight before using. Pat the fillets dry before adding the glaze so the moisture doesn’t prevent it from sticking.

You can make everything except the avocado ahead. Mix the mango, bell pepper, red onion, cilantro, and lime juice and refrigerate for up to a few hours. Add the diced avocado right before serving.

Expert Tips

• Make the salsa while the salmon bakes. Everything for the salsa comes together in about 5 minutes, so it’s ready right when the salmon comes out of the oven.
• Brush the glaze on generously. Don’t hold back. The honey caramelizes in the oven and you want a good coating on top of each fillet so you get that sticky, slightly charred edge.
• Dice the avocado last. Cut everything else for the salsa first, then add the avocado right before serving so it doesn’t brown.

Serving Suggestions

If you end up with extra mango, my Frozen Mango Margarita is a good use for it and works great alongside this meal. My Tilapia Fish Tacos follow a similar summer vibe if you want the same fresh flavors in taco form. And if you want another salmon recipe in your rotation, my Gluten-Free Teriyaki Salmon is just as quick on a weeknight with a completely different flavor profile.