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Chef John's Salmon Mango Bango

Rated as 4.72 out of 5 Stars
68k

"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
Original recipe yields 2 servings

Directions

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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

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 307 calories; 11.6 27 25.1 51 211 Full nutrition

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Reviews

Read all reviews 57
  1. 88 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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

This recipe didn’t quite work for me. The salmon was very tasty, but took longer to cook. Maybe my fillets were thicker? Additionally, my mango wasn’t very flavorful, and didn’t blend well with ...

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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 ;-)

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...

I used peach jam and a pinch of cayenne and chili powder as a handy substitute for the chili pepper jam.

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...

Wife says, "That was good babe." Good enough for me lol