Salmon With Coriander/Cilantro Mango Salsa

READY IN: 50mins
Recipe by The Flying Chef

This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal. Cooking time does not including resting time or chilling time if you choose that option.

Top Review by **Jubes**

Fantastic recipe that was enjoyed by all of my family. I love mango and avocado together and adore salmon...I just knew this recipe was a winner :) Reviewed for Aus/NZ Forum December 2011 Recipe Swap

Ingredients Nutrition


  1. Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
  2. Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
  3. Salmon.
  4. Pre-Heat oven to 190 degrees Celsius.
  5. Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
  6. Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
  7. Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
  8. Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.).
  9. To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.

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