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Chef John's Salmon Mango Bango

Chef John

"What's the best thing about being a chef? It's being able to name your dishes anything you want! The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The 'bango' comes from the spicy sweet pepper jam I use to bind the fresh mango relish."
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Ingredients

30 m servings 307 cals
Original recipe yields 2 servings

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Directions

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  • Prep

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  1. Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
  2. Season salmon fillets with sea salt.
  3. Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 307 calories; 11.6 g fat; 27 g carbohydrates; 25.1 g protein; 51 mg cholesterol; 211 mg sodium. Full nutrition

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Reviews

Read all reviews 27
  1. 41 Ratings

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Most helpful positive review

I used a homemade habanero pepper jelly because that's what I had and dusted the salmon with a bit of jerk seasoning. So fresh and simple.

Most helpful critical review

I made this. I thought it really lacked any pizazz. Yes Mango is good with the fish, but it still tasted just like Mango. Also it was not like a salsa, actually kind of brown and runny.

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I used a homemade habanero pepper jelly because that's what I had and dusted the salmon with a bit of jerk seasoning. So fresh and simple.

The mango relish adds such a freshness to this dish. I couldn't find the red bell pepper and ancho chili pepper jam, so I used red pepper jelly and then rehydrated an ancho chili and added some ...

This was fabulous! Will make again. The mango and the salmon go so well together.

My wife is not very found of fish, but she really enjoyed this recipe. It's tasty and very simple to make. By the way, I also enjoyed preparing and eating it too ;-)

This was delicious! The salmon was done quickly and was very moist. The salsa was amazing. Why go out to eat?

This is delicious and very simple to prepare. My kind of dish! I made it actually as written and was happy with the fish and with the mango topping. This recipe will be on our dinner table ag...

Excellent. I did not have the red bell pepper and ancho chili pepper jam, so I use the jalapeno jelly that we had on hand. I also added a little diced red onion. I loved the mango. What a gr...

Made it to the recipe except I couldn't find the Ancho pepper jelly so I had to use just a red pepper jelly. It was really good on the Salmon.

Like others, we were creative with our peppers. We used half a red bell pepper, half a poblano pepper and a generous tablespoon full of the Habanero Pepper Jelly (by Lunasea here on allrecipes...