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Salmon Mango Salad With Roasted Orange Dressing

Salmon mango salad has ripe mango, creamy avocado, and baked salmon on a bed of leafy greens tossed with a complex roasted orange dressing. 

Looking for more salad recipes? Try my southwest mango black bean salad with quinoa, Mediterranean black lentil salad, or fennel salad with lemon-mint dressing.

What You’ll Love About This Recipe

  • Bright flavors – roasting the orange helps bring out a bright, more complex flavor to the vinaigrette, and will make your taste buds dance. 
  • Simple – This satisfying meal is simple yet very flavorful.
  • Fresh – All the fresh ingredients in this mango salad with salmon make it a beautiful addition to the dinner table.

Ingredients

Here’s what you’ll need to make this salmon mango salad recipe:

  • Salmon fillets – if your budget allows, I recommend using wild-caught sockeye salmon. If not, responsibly farmed Atlantic salmon is fine.
  • Fresh mango – adds a juicy element to the salad. You can also use mango salsa instead of plain mango.
  • Creamy avocado.
  • Cherry tomatoes.
  • Mixed spring greens – or any leafy green such as massaged kale, spinach, etc.
  • Roasted orange vinaigrette – extra virgin olive oil, orange juice, sherry vinegar, dijon mustard, honey, kosher salt & freshly cracked black pepper.

How to Make Salmon Mango Salad: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

1. Prepare the salmon. Pat the fillets dry with a paper towel and place salmon skin side down on a baking sheet lined with parchment paper. Add a drizzle of olive oil over the top of the fillets. Season salmon with kosher salt and freshly cracked black pepper.

2. Bake the salmon and oranges. Place the halved orange on the same baking sheet, cut side up, and rub with a little olive oil. Bake salmon for 10-15 minutes, depending on the size of the thickest part of the fillets. Bake the oranges for 20 minutes then let cool for a few minutes.

3. Make the dressing. Scoop out the orange flesh and add it to the base of a blender with the rest of the ingredients. Blend until smooth. Season to taste with kosher salt and freshly cracked black pepper.

4. Plate and serve. Serve the cooked salmon fillets on a bed of leafy greens with sliced avocado, cherry tomatoes, and diced mango. Toss with the dressing just before serving.

Helpful Tips

  • The cooking time may vary depending on the size of your salmon fillets. If you’re using Atlantic salmon, the salmon is generally thicker and will likely need more cooking time.
  • The salmon is done when the fish flakes easily with a fork or when the internal temperature is between 135-145 degrees Fahrenheit depending on preferred doneness.
  • Thin fillets? If your fillet is thin or an end piece, check it after 8 minutes so you don’t overcook it.
  • Want a smoother dressing? Pour it through a fine mesh sieve.

Quick Tip: If you have one large piece of salmon, use a sharp knife to cut it into 4 individual fillets before baking.

Storage

Store the salad ingredients, dressing, and salmon separately in an airtight container in the fridge for 1-2 days. Toss together just before serving.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this mango salmon salad using what you already have? Here are some ideas…

  • No salmon? – make my chicken mango salad or use shrimp. If using shrimp, cook them in a skillet on the stove and make my orange vinaigrette so you don’t have to turn on the oven.
  • No sherry vinegar? – use champagne vinegar or check out my sherry vinegar substitute post for more ideas.
  • Add-ins – thinly sliced red onion, red bell pepper, diced cucumber, fresh herbs, etc.

Frequently Asked Questions

Can I make pan-seared salmon instead?

Of course. To pan-sear the salmon, first cut it into cubes. Then add it to a hot skillet over medium heat with olive oil until cooked through.

How do you know when a mango is ripe?

Look for mangos that feel heavy, have a pleasantly sweet aroma, and will give slightly to the touch. The skin color isn’t a determining factor of ripeness because ripe mangos have varying skin colors depending on the variety.

More Salad Recipes

I hope you love this Salmon Mango Salad! If you make it, be sure to leave a comment & a star rating so I know how you liked it!

Salmon Mango Salad With Roasted Orange Dressing

5 from 1 vote
Two plates of salmon mango salad on a bed of leafy greens with cherry tomatoes, and sliced avocado next to roasted orange dressing.
Salmon mango salad has ripe mango, creamy avocado, and baked salmon on a bed of leafy greens tossed with a flavorful roasted orange dressing. 
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 4

Ingredients
 

Salad

  • 1-1.25 pounds salmon, cut into 4 fillets I recommend wild-caught
  • 2 fresh mangos cut into cubes
  • 1 avocado sliced
  • 1 cup cherry tomatoes halved or quartered
  • leafy greens I used mixed spring greens

Roasted Orange Dressing

  • 1 orange, cut in half I used cara cara, but navel or sumo are great options
  • 2 tablespoons extra virgin olive oil
  • 1 ½ tablespoons sherry vinegar
  • ½ tablespoon dijon mustard
  • ½ teaspoon raw honey (optional) depending on the sweetness of your orange
  • kosher salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Preheat oven to 400ºF/200ºC.
  • Prepare the salmon. Pat the fillets dry with a paper towel and place salmon skin side down on a baking sheet lined with parchment paper. Add a drizzle of olive oil over the top of the fillets. Season salmon with kosher salt and freshly cracked black pepper.
  • Bake the salmon and orange. Place the halved orange on the same baking sheet, cut side up, and rub with a little olive oil. Bake salmon for 10-15 minutes, depending on the size of the thickest part of the fillets. Bake the oranges for 20 minutes then let cool for a few minutes.
  • Make the dressing. Scoop out the orange flesh and add it to the base of a blender with the rest of the ingredients. Blend until smooth. Season to taste with kosher salt and freshly cracked black pepper.
  • Plate and serve. Serve the cooked salmon fillets on a bed of leafy greens with sliced avocado, cherry tomatoes, and diced mango. Toss with the dressing just before serving.

Notes

The dressing makes just shy of 1 cup so you’ll have some left over.
See the blog post for helpful tips, storage, and FAQs.

Make It Your Way: Substitutions & Variations

No salmon? – make my chicken mango salad or use shrimp. If using shrimp, cook them in a skillet on the stove and make my orange vinaigrette so you don’t have to turn on the oven.
No sherry vinegar? – use champagne vinegar or check out my sherry vinegar substitute post for more ideas.
Add-ins – thinly sliced red onion, red bell pepper, diced cucumber, fresh herbs, etc.

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