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Spiced Salmon with Mango Avocado Salad
Baked spiced salmon over arugula with a fresh mango salad.
Fresh mango
© 2026 National Mango BoardIngredients
- 1 1/2 - 2 pounds salmon file
- Pinch of salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt and pepper
- 1/4 teaspoon dried thyme
- Fresh lemon juice, to taste (optional)
- 4 cups arugula
- 1 honey mango peeled and cubed
- 1 avocado pitted and cubed
- 1/2 red onion, diced
- 1 tablespoon lime juice
- 4 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon serrano pepper, minced
- 1/4 cup cilantro, chopped
- Salt and pepper, to taste
Method
- Heat the oven to 400°F. Cut salmon into portions 1½–2 inches wide. Drizzle with the tablespoon oil and season with the first pinch of salt and pepper.
- Mix the rub sugar, chili powder, paprika, cumin, garlic, rub salt and pepper, and thyme. Coat salmon and bake for 15–20 minutes, checking for 145°F internally.
- Whisk vinegar, the 4 tablespoons oil, the 4 tablespoons lemon juice, dressing sugar, serrano and cilantro. Season and rest for 5–10 minutes.
- Toss mango, avocado and onion with lime juice and vinaigrette. Serve over arugula with salmon.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Ayesha Curry; National Mango Board