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Mango Salsa Topped Salmon

A complete dish with colors, textures and plenty of flavor. This mango salsa topped salmon offers brings a spiciness and sweetness sure to please.
Course dinner
Cuisine Gluten free, Mexican Food, Seafood
Keyword celery root, gluten free, mangoes, salsa, seafood
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Feed Your Soul Too


  • 4 6 Ounce Salmon
  • 1 Tbsp Old Bay Seasoning
  • 2 Tsp Lemon Pepper
  • 1/4 Whole Red Onion diced
  • 1/2 Cup Red Wine Vinegar
  • 2 Tbsp Grenadine
  • 1 Tbsp Sugar
  • 1/2 Whole Mango diced
  • 1 Tbsp Olive oil


  1. Begin by combining the red wine vinegar, grenadine and sugar.  Mix well and add the diced red onion for 20 - 30 minutes.  Once complete, combine with the mango and set aside.

    Heat a cast iron skillet with the oil on medium heat.  Add the salmon flesh side down and cook for 2 minutes.  Flip the salmon and add to a 325 oven for 10 minutes.  

    Finish composing the dish with the celery root puree and the tomatillo salsa on the side of the Salmon topped with the mango salsa.