Salmon with Mango Avocado Salsa (Keto, Low Carb) 

Salmon with mango avocado salsa is a delicious and easy baked salmon recipe that's full of flavor and ready for the dinner table in just 30 minutes!

A whole side of salmon is seasoned well with a blend of flavorful spices, then served with this delicious low-carb avocado mango salsa that makes the perfect zesty/sweet/spicy topping. The salmon is tender and flaky with hints of cayenne and smoky paprika, while the mango avocado salsa is just so good. 

There's tons of flavor going on here and a really minimal amount of prep work, too.

I love this fresh and healthy meal for so many reasons. Salmon is a favorite of mine and fortunately, my husband and kids (who are very meh about salmon) are gradually getting on board with it too.

This ginger soy salmon recipe is always a hit (especially with that crispy skin!), so is this Traeger grilled salmon and these smoked salmon and dill egg muffins (a blog favorite, by the way).

But I think this salmon with avocado mango salsa has led to a whole new level of appreciation for the fish among the whole family.

Serve it with cauliflower rice, your favorite roasted veggies or tangy slaw for a delicious, low carb diet friendly meal that comes together with little effort.

why this recipe works

If you've ever made my easy avocado mango salsa recipe, you know just how well creamy avocado pairs with sweet mango and a kick of spice from fresh jalapeño. Salmon is the perfect vessel for the salsa, and one of our favorite ways to enjoy it.

It's so easy to prep a whole side of salmon, and a quick bake time in the oven makes this one of the easiest dinner recipes! While the salmon bakes, you can make the salsa, then top the deliciously flaky salmon with all of that fresh goodness! 

 Here are a few other reasons why you'll love it:

• it's a delicious recipe with incredible flavor that's ready in under 30 minutes;
• the oven does most of the work;
• you can enjoy it with or without the avocado salsa (or add your own favorite topping of choice!);
• it's gluten free, dairy free and low carb;
• it is a healthy dinner recipe and a delicious way to get a serving of omega-3 fatty acids.

the ingredients

I use a handful of spices that give the fish a slightly "blackened salmon" taste. You can serve it plain or with a variety of toppings, but I typically pair it with my avocado mango salsa. It comes together quickly and you can easily modify it based on what's in the fridge. 

I explain that in detail in my low-carb avocado mango salsa post which is where you'll find all of the ingredients and instructions for making it. For ease, I'm re-sharing the entire recipe here as well.

To make salmon with avocado mango salsa, you will need:

• Wild-caught salmon. You'll need a whole side of salmon, sometimes called salmon filets.
• Avocado oil or olive oil. For drizzling on top of the salmon before baking.
• Spices: You'll use a combination of smoked paprika, fine sea salt, ground black pepper, onion powder, garlic powder, and cayenne pepper (or chili powder). 
• Avocados. Use perfectly-ripe avocados for the best salsa.
• Mango. One large mango is all you need. I like honey mangos but any variety works as long as it's a ripe mango.
• Red onion. Adds a yummy crunch and savory bite to the salsa.
• Cilantro. Fresh cilantro gives the salsa a lovely, herbaceous flavor. If you don't care for cilantro, feel free to omit it. 
• Jalapeño. Remove the seeds, then chop it small. One small-medium sized jalapeño will work. Adjust the amount based on how spicy you want the salsa to be. 
• Lime juice. Fresh lime adds a lovely tangy flavor. You can substitute it for fresh lemon juice, if preferred. 

variations

You can certainly riff here - another thing I appreciate about this recipe.

• Add a touch of sweetener to the salmon rub for a sweeter flavor;
• omit the mango entirely or replace it with ripe, juicy peaches or another tropical fruit like pineapple;
• add a bit of diced red bell pepper or other herbs;
• make it even spicier with a chopped chipotle pepper or another jalapeño.

It's a go-with-the-flow recipe which is another wonderful thing about it. 

choosing your salmon

Note that there are different types of salmon you can use and the better the salmon, the better flavor this dish will have.

I prefer wild-caught salmon, which is usually harvested from the Pacific (think Alaska or Pacific Northwest salmon). Wild salmon is known for its bolder salmon flavor, while farm-raised salmon, typically packaged as Atlantic salmon, usually has a more mild salmon flavor.

Frozen or fresh fish will both work and there's really no difference (most salmon purchased at the seafood counter is previously frozen anyway), but be sure that your fish is completely thawed and dry.

how to make salmon with mango avocado salsa

For extra easy clean-up, line your baking sheet with aluminum foil or parchment paper. Since the salmon will bake skin side down, you don't have to worry about greasing the aluminum foil unless you plan on serving the salmon with the skin on.

If you want to easily lift pieces of salmon away from the skin, then don't grease the foil- the salmon skin will stick to the foil and you can easily lift servings of salmon without having to peel away the skin.

Here's a quick look at the cooking process but be sure to check out the full recipe card at the bottom of the page.

1. Prep the salmon. The first step is to pat the salmon dry with paper towels and place it on a lined baking sheet, skin side down. In a small bowl, combine the seasonings. Drizzle the oil on the salmon, then sprinkled the seasoning mixture evenly on top.
2. Bake the salmon. Transfer the sheet to the oven and bake at 400°F for 12-16 minutes (or until it reaches desired doneness).
3. Make the avocado mango salsa. In a medium bowl, combine the cubes of avocado and mango. Add the onion, cilantro, jalapeño and lime juice. Gently mix and add salt to taste.
4. Enjoy! When the salmon is done baking, remove it from the oven and let it cool for about 3-5 minutes before serving. Cut portions of the salmon and serve with the avocado salsa on top and more fresh herbs if desired, like cilantro or chives.

baking time for salmon

The bake time will vary based on the thickness of your salmon and how you prefer the fish. Since you're baking the salmon at a higher temperature, keep an eye on it as it can overcook quickly.

A meat thermometer will help out a lot, and I shoot for an internal temperature of about 120°F-125°F in the thickest part of the fish. Personally, I like salmon that is prepared medium-rare to medium.

(While the USDA recommends cooking salmon to an internal temperature of 140°F, this usually results in dry, overcooked salmon. Also keep in mind that the fish will continue to cook even after you remove it from the oven.)

storage

The avocado salsa is simple to prepare but the leftovers don't keep well and it will brown, just like guacamole.

If you expect to have leftovers of the salmon, I recommend serving the avocado salsa on individual servings of the salmon versus spooned on top of the entire salmon filet.

This will make storing any leftover salmon a whole lot easier. You can wrap it up or store it in an airtight container in the refrigerator and enjoy the next day.

frequently asked questions

Tender and flaky with a creamy avocado topping, this easy meal is truly the best salmon and a delicious sheet pan dinner with so much flavor. It's a favorite meal of mine and one you can enjoy in all seasons.

If you try it and love it too, please consider leaving a star review below and/or comment. Or tag @stemandspoon on Instagram- your messages make my day!

more keto salmon recipes to try

• Air fryer salmon with coffee rub, a quick salmon recipe if you have an air fryer! The rub is smoky and earthy and adds a bold punch of flavor.
• Ginger soy salmon and sautéed spinach with fennel. Garlic, ginger and soy (plus a hint of citrus!) make a delicious sauce that pairs beautifully with these tender salmon fillets.
• Smoked salmon and dill egg muffins are a yummy, on-the-go and protein-packed breakfast!