Cilantro Lime Salmon with Mango Salsa.
Cilantro Lime Salmon with Mango Salsa. One word, delicious. This one-skillet salmon is for those nights when you’re craving something super flavorful, but need to keep things quick and easy too. It’s all made in one skillet with garden bell peppers, chili seasoned salmon, and a cilantro garlic lime butter pan sauce. Serve each piece of salmon over steamed rice and top with mango salsa…then drizzle over a little of that garlicky cilantro lime butter. Not only is this salmon easy and delicious, it’s also a great way to use up late summer produce. Best part? It comes together in just about 30 minutes.
First, if you hate cilantro and think it tastes like soap…while I don’t understand that, and probably never will…please don’t click away. You can use basil in place of the cilantro. OK? Great, moving on.
I listened to a podcast the other day that was talking about how you have to learn to let creative procrastination happen. I was a little confused at first, but then it all made sense and resonated with me so much. Often times we want to get everything right the first time around, but the truth is, that’s almost always impossible. At least for me anyway.
I can often be my most creative self when I continue to chip away at ideas, slowly letting the idea develop over time. Apparently, I’m what’s known as (or maybe not known as) a “creative procrastinator”. Here’s what I tend to do with recipes. I’ll test them out once, sort of love it, but maybe not feel 100% happy with it. I might try again the next day. But if I still don’t love it, I normally take a break for a day or longer. Sometimes I forget about the idea altogether, but then sometimes I will keep pushing it forward. Making the dish multiple times, doing something different each time, until I land on something I really love and feel so excited to share.
That’s called procrastination, but I think it’s the good kind, and I am happy I allow myself the time to “procrastinate”. It’s how I created this recipe and so many other favorite recipes too!
I just never knew it…
Which brings me to this easy as can be, one skillet salmon, that truly has so much going on.
And is SO delicious!
Originally this recipe started out as just cilantro lime salmon. As in salmon + cilantro + lime and a little sauce. It was good, but I mean, I was kind of bored. I needed to give you guys a full dinner. There needed to be vegetables, there needed to be color. The dish just needed more.
So I tried again, but something still wasn’t right, so I gave up…for a few days anyway. And then somehow on the third attempt, I created this recipe. It’s complete with vegetables, salmon, sauce, and salsa. And here is how you make it…
Season the salmon with a mix of chili powder and smoked paprika. Then rub with olive oil, and season with salt and pepper. That’s that.
Now, grab your skillet and get it real hot. Cook up some bell peppers and onions until charred, kind of in a fajita style. Next add the salmon and sear until crisp on the bottom and the flesh is almost blackened. Things should be smelling very good at this point.
Remove the salmon from the skillet, add butter and honey…yes, butter and honey, just trust me here. Then add garlic (plenty of garlic), lime juice and cilantro. If you hate cilantro, you can use basil, promise it will be just as delicious. Simmer the butter sauce for a minute or so and then slide the salmon back into the sauce. And that’s it…dinner is done.
Make the mango salsa, and then dinner is done.
And yes, the salsa might seem like an unimportant extra step, but I do think you need it. It’s just too good to not include and adds a really fresh finish to each plate of salmon.
In just about 30 minutes you’ll have cilantro lime salmon, with fajita-style bell peppers, mango salsa, and a really delicious, perfectly buttery, garlic, cilantro, lime, pan sauce.
Not sure there’s a better skillet dinner on HBH at the moment. This one is not only GOOD, it’s PRETTY, and it is SO FLAVORFUL. Enough said. Hope you all make this dish and love it as much as I do!
Oh, and don’t forget to let yourself procrastinate a little today, you never know what you might think up!
If you make these cilantro lime salmon with mango salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cilantro Lime Salmon with Mango Salsa.
Made all in one skillet with garden bell peppers, chili seasoned salmon, and a cilantro garlic lime butter pan sauce. Serve over steamed rice and top with mango salsa!
- 4 (5-6 ounce) salmon filets, skin on or off
- 2 teaspoons chili powder, chipotle or regular
- 2 teaspoons smoked paprika
- kosher salt and black pepper
- 3 tablespoons extra virgin olive oil
- 2 red or orange bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 3 tablespoons salted butter
- 3 cloves garlic, minced or grated
- zest and juice of 2 limes, plus more for serving
- 1 tablespoon honey
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- steamed rice or quinoa, for serving
- 1 mango, diced
- 1 jalapeńo, seeded and chopped
- juice and zest from 1 lime
1. Place the salmon on a plate. Add the chili powder, paprika, and a pinch each of salt and pepper. Drizzle with 1 tablespoon olive oil, rubbing the seasonings and oil evenly into flesh.
2. Heat the 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the peppers, onion, and season with salt end pepper. Cook until charred on the edges, 3-5 minutes. Remove from the skillet.
3. To the same skillet, add 1 tablespoon olive oil. Add the salmon skin-side down, and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard.
4. To the same skillet, add the butter and garlic and cook until the garlic is fragrant, about 2 minutes. Add the lime juice, zest, honey, and cilantro. Bring to a simmer, then remove from the heat and slide the salmon back into the sauce.
5. To make the salsa. In a small bowl, combine the mango, jalapeño, lime zest, and lime juice.
6. To serve plate each piece of salmon over the rice or quinoa. Top with peppers and salsa, then spoon the sauce over top. Serve with additional herbs and lime.
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