Description
This honey lime salmon with mango salsa is quick, fresh, and packed with sweet citrus flavor for an easy weeknight dinner.
Ingredients
- 4 salmon fillets about 6 ounces each and 1 inch thick
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 2 large ripe mangoes diced
- 1 red bell pepper diced
- 1/2 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
- juice of 1 lime
- 1/4 teaspoon salt
- 1 small jalapeno finely diced
Instructions
- In a medium bowl, combine the diced mangoes, red bell pepper, red onion, cilantro, lime juice, salt, and jalapeno. Stir well and refrigerate while preparing the salmon.
- Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil and season both sides with salt and black pepper.
- Heat a large skillet over medium heat. Add the butter and let it melt completely without browning.
- Stir the honey, lime juice, and lime zest into the melted butter until smooth.
- Place the salmon fillets skin side down in the skillet with space between each piece. Cook for 4 to 5 minutes until the edges begin to turn opaque.
- Carefully flip the salmon and spoon some of the honey lime glaze over the top. Continue cooking for 4 to 6 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145 degrees F.
- Remove the skillet from the heat and let the salmon rest for 2 minutes.
- Spoon the mango salsa generously over each salmon fillet and serve immediately.
- Refrigerate leftover salmon within 2 hours and reheat until fully warmed through before serving again.
Notes
- For extra caramelization, spoon the honey lime glaze over the salmon during the final 2 minutes of cooking.
- Serve with rice, roasted vegetables, or a fresh green salad.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American