Broiled Salmon with Mango Salsa

A piece of broiled salmon fillet on a bed of butter lettuce and topped with mango salsa

5 from 4 reviews

Tender broiled salmon, served warm or chilled, topped with tropical mango salsa. An easy make-ahead recipe that’s perfect for entertaining.



For The Salsa

  • 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

For The Salmon

  • 3 pounds salmon fillet, skin on, cut into 10 2-inch wide serving pieces.
  • Extra virgin olive oil
  • Kosher salt
  • Fresh ground black pepper


  1. Make The Salsa: Mix all of the ingredients together in a bowl. Cover and refrigerate until ready to use. Can be made several hours ahead.
  2. Broil the Salmon: 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. Brush the tops of the fish generously with olive oil and season with salt and pepper, to taste. Cook for 5 minutes, or until salmon is 3/4 of the way cooked through. Check for doneness by making a small slit along the natural grain, in the fattest part of a fillet, and gently pull back to see if the and Remove the pan from the oven, immediately tent it with foil and allow the salmon to gently finish cooking for 5 minutes, in the heat emanating from the roasting pan. Remove the foil after 5 minutes.
  3. Serve warm, topped with salsa or allow the salmon to cool for 5-10 minutes and refrigerate it, covered, until ready to serve.
  4. Salmon can be cooked up to a day ahead of time. Can be made up to a day ahead. Allow salmon to sit out at room temperature for 10-15 minutes before serving.


How to know when broiled salmon is ready? 

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.

Keywords: how to make broiled salmon, broiled salmon topped with mango salsa