Description
Tender broiled salmon, served warm or chilled, topped with tropical mango salsa. An easy make-ahead recipe that's perfect for entertaining.
Ingredients
- 2 1/2 cups finely diced mango (3 large mangoes)
- 1 1/2 cups finely diced red bell pepper, 1 1/2-2 peppers (seeds and membranes removed)
- 1 cup finely chopped red onion
- 4 tablespoons chopped cilantro leaves
- 3 tablespoons fresh lime juice
- 2 jalapeño peppers, seeds and membranes removed, finely chopped
- 1 teaspoon kosher salt
- 3 pounds salmon fillet, skin on, cut into 10 2-inch wide serving pieces.
- Extra virgin olive oil
- Kosher salt
- Fresh ground black pepper
Want To Save this Recipe?
Instructions
- Mix all of the salsa ingredients together in a bowl. Cover and refrigerate until ready to use. Can be made several hours ahead.
- Position an oven rack 6 inches from the top heating element of the oven and preheat the oven to Broil (450-500ºF). Place the salmon fillets, skin side down, on a rimmed baking sheet lined with aluminum foil. Brush the tops of the fish generously with olive oil and season with salt and pepper, to taste. Cook for 5-6 minutes, or until the salmon is 3/4 of the way cooked through.(see notes below). Remove the pan from the oven, immediately cover the salmon with a piece of foil and seal the ends to the bottom piece of foil or to the edges of the pan. Leave the salmon under the foil tent for 6 minutes, to gently finish cooking in the heat emanating from the roasting pan.
- Remove the foil and transfer the salmon to a platter or to individual dinner plates. The skin will stick to the foil and it should be easy to slide a spatula under the salmon and remove it from its skin.
- Serve warm, topped with salsa or allow the salmon to cool for 5-10 minutes and refrigerate it, covered, for up to 24 hours. Allow refrigerated salmon to sit out at room temperature for 10-15 minutes before serving.
Notes
How to check the salmon for doneness?
If you are using a thermometer to determine doneness, the FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the fillet, however I have found it to be dry at that temperature. If you're comfortable eating salmon cooked to a lower internal temperature, I suggest you remove it from the oven at 125-130ºF. It will continue to cook a bit more after it comes out of the oven and will be tender, juicy and delicious.
If you're determining doneness by eye, check it after 5 minutes. Make a small slit in the thickest part of a fillet. Gently pull the flesh apart. It's ready to come out of the oven when the fish is mostly opaque pink with a very small area in the center that's raw-looking and translucent. The salmon will finish cooking under the foil, from the heat of the roasting pan and will be tender, juicy and delicious.
- Prep Time: 35 mins
- Cook Time: 5 mins
- Category: Main Course
- Method: Broil
- Cuisine: Caribbean