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Foil-Baked Salmon with Mango, Chile, and Lime

Staff Writer
Foil-Baked Salmon with Mango, Chile, and Lime
Jane Bruce

Foil-Baked Salmon with Mango, Chile, and Lime

At the end of a long workday, my favorite kind of recipe to make is one that requires minimal attention and prep. This salmon recipe is one such example. I let a side of quinoa simmer away while this was in the oven, and if you like, you can make some salad as the salmon cooks, too. Getting dinner on the table easily is all about multitasking.

Click here to see 8 Great Salmon Recipes.



  • 2 Pounds salmon fillets
  • 1 ripe mango, peeled, pitted, and sliced thinly
  • 1/2 jalapeño, stemmed, seeded, and sliced thinly
  • 2 Tablespoons extra-virgin olive oil
  • Chili powder, to taste
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste


Preheat the oven to 350 degrees.

Season the salmon with salt and pepper, to taste. Place in a piece of aluminum foil large enough to wrap the fish completely. Scatter the jalapeño and arrange the mango over the top, and coat with the lime juice. Season with chili powder, to taste, and coat with the olive oil. Wrap and place in the oven until opaque around the edges but slightly rare in the center, about 35-40 minutes.

Baked Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Baked Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Baked Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.