Baked BBQ Salmon With Mango Salsa Recipe

This BBQ Salmon with Mango Salsa is one of those recipes that feels special enough for a dinner party but is easy enough to make on a weeknight. The salmon is coated in a smoky, slightly sweet barbecue spice rub, brushed with barbecue sauce, and broiled until tender and flaky, then topped with bright mango salsa and optional lime butter.

this image

Why You’ll Love This Recipe

• It’s ready from start to finish in about 30 minutes.
• The salmon is smoky, sweet, savory, and slightly spicy.
• Fresh mango salsa adds brightness and texture.
• The optional lime butter melts into the warm salmon and makes it feel extra special.
• It’s easy enough for a weeknight but beautiful enough for entertaining.
• The recipe can be made as one large salmon fillet or divided into individual portions.
• A reader called it her go-to salmon recipe for dinner parties because it’s both delicious and easy to make (see below for reader recreation pics!)

How Do You Know When Salmon Is Done?

The salmon is ready when it looks opaque around the edges and flakes easily with a fork, while the center remains moist and tender. For a more precise check, insert an instant-read thermometer into the thickest part of the fish. Keep in mind that salmon continues cooking slightly after it is removed from the oven, so avoid waiting until it looks dry or completely firm.

Tips for Success

• Position the oven rack approximately 6 inches below the broiler so the salmon cooks quickly without scorching the barbecue sauce.
• Watch the salmon closely under the broiler. Brown sugar and barbecue sauce can darken quickly.
• Choose a salmon fillet that is fairly even in thickness so it finishes cooking at the same time.
• Cut the salmon into portions before cooking for meal prep, or leave the fillet whole for a beautiful family-style presentation.
• Let the mango salsa sit for about 20 minutes before serving so the flavors have time to come together.
• The salmon is done when it is just opaque and flakes easily; avoid overcooking it.
• Add the lime butter while the salmon is still hot so it melts evenly over the top.
• The recipe is still delicious without the lime butter, so don’t let that extra step stop you from making it.

Variations and Substitutions

• Leave out the tequila in the mango salsa if you prefer.
• Use pineapple, peaches, or a combination of tropical fruit instead of mango.
• Reduce or omit the jalapeño for a milder salsa.
• Add diced avocado to the mango salsa just before serving.
• Use your favorite smoky or slightly sweet barbecue sauce.
• Serve the salmon without lime butter for a lighter, dairy-free variation.
• Cut the salmon into individual fillets before cooking for easy lunch portions.
• Substitute parsley for cilantro if you don’t enjoy cilantro, although the flavor will be different.

Another Way to Serve It

• Serve the salmon and mango salsa over rice for an easy salmon bowl.
• Flake leftover salmon into tortillas and top with extra salsa for tacos.
• Add the salmon to a green salad with avocado and lime dressing.
• Serve smaller pieces as part of a summer dinner or brunch spread.

Perfect For

• Easy weeknight dinners
• Dinner parties
• Summer entertaining
• Date-night dinners at home
• Meal prep
• Warm-weather meals

Tools to Make This Recipe Even Easier

• Rimmed baking sheet: Keeps the salmon and any bubbling barbecue sauce contained under the broiler.
• Parchment paper sheets: Make cleanup much easier if the barbecue sauce or brown sugar caramelizes on the pan. I’m kind of obsessed with these—they last forever, and I’m still using the box I bought two years ago.
• Citrus juicer: Helps extract plenty of lime juice without seeds ending up in the salsa.

Frequently Asked Questions

• Can I make the mango salsa ahead of time? Yes. Prepare it a few hours ahead and refrigerate it in an airtight container. For the freshest texture, let it sit at room temperature briefly before serving.
• Do I have to use tequila? No. The tequila adds a subtle extra flavor, but the mango salsa will still be delicious without it.
• Can I leave off the lime butter? Absolutely. I’ve made this salmon both with and without the lime butter, and it is excellent either way.
• Can I use frozen salmon? Yes. Thaw the salmon completely in the refrigerator and pat it dry before adding the spice rub and barbecue sauce.
• Can I cook individual salmon fillets? Yes. Individual portions work especially well for meal prep. Begin checking them early because smaller pieces may cook faster than one large fillet.
• Is this recipe spicy? It has mild heat from chili powder and jalapeño. Remove the jalapeño seeds or use less jalapeño for a milder dish.

Storage and Reheating

• Store: Refrigerate leftover salmon and mango salsa separately in airtight containers for up to three days.
• Reheat: Warm the salmon gently in the oven, air fryer, or microwave just until heated through. Overheating can dry it out.
• Serve again: Add the chilled mango salsa after reheating the salmon, or use the leftovers in tacos, salads, or rice bowls.
• Freeze: The cooked salmon can be frozen, but the fresh mango salsa is best enjoyed without freezing.

If you’re looking for a unique, delicious, and easy salmon recipe, I’d so highly recommend this baked BBQ salmon with mango salsa recipe!!

Other recipes you might enjoy:

• Sesame Salmon Rice Bowls
• 5 Ingredient Pesto Salmon Recipe
• 5 Ingredient Ginger Teriyaki Salmon and Green Beans Recipe
• Perfectly Baked Salmon
• Harissa Honey Fish Tacos

I first made this recipe because I was completely obsessed with The Pretty Dish—Nick and I had practically covered the cookbook in sticky notes marking everything we wanted to try. The smoky BBQ salmon, sweet mango salsa, and melting lime butter ended up being every bit as good as they sounded. Years later, it’s still the kind of recipe I’d confidently serve for an ordinary family dinner or to guests, which is probably the best compliment a recipe can get.

Baked BBQ Salmon With Mango Salsa Recipe

This easy BBQ Salmon with Mango Salsa is smoky, sweet, and ready in 30 minutes. Finish it with fresh mango salsa and optional lime butter for a flavorful weeknight dinner.

3.34 from 6 votes

Print Rate

Prep Time: 20 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 26 minutes minutes

Servings: 4 servings

Ingredients

Mango Salsa

• 1 mango chopped
• 1/2 red onion finely diced
• 1 jalapeno chile pepper seeded and diced
• 1/4 cup chopped fresh cilantro
• Grated zest and juice of 1 lime
• 1 1/2 teaspoons silver tequila
• 1/4 teaspoon salt

BBQ Salmon

• 2 tablespoons firmly packed brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds salmon fillet
• 2 tablespoons barbecue sauce

Lime Butter

• 4 tablespoons unsalted butter at room temperature
• grated zest of 1/2 lime
• 1/8 teaspoon coarse sea salt

Instructions

• To make the mango salsa: In a bowl, combine the mango, onion, jalapeno pepper, cilantro, lime zest and juice, tequila and salt. Toss well. Let sit at room temperature for 20 minutes before serving.
• To make the barbecue salmon: preheat the boiler to high and set the oven rack about 6" below it. In a bowl, whisk together the sugar, paprika, onion powder, garlic powder, chili powder, salt and pepper. Rub the mixture all over the salmon fillet. Brush with the barbecue sauce.
• Broil the salmon for 6 to 8 minutes, or until just opaque and flaky.
• To make the lime butter: In a bowl, stir together the butter, lime zest, and salt until combined. While the salmon is still hot, pat the lime butter over top and let it melt. Top with the mango salsa and serve.

This recipe is shared from The Pretty Dish cookbook.