Chef John’s Salmon Mango Bango

  • Recipe By
  • Published Apr 2nd
  • Ready In30m
  • Servings2
  • Calories307
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.

Chef John’s Salmon Mango Bango Ingredients

The following are the ingredients needed to make delicious Chef John’s Salmon Mango Bango for 2 servings:

  • 1 mango - peeled, seeded and diced
  • 2 tablespoons lime juice
  • 2 tablespoons red bell pepper and ancho chili pepper jam
  • 2 tablespoons chopped fresh cilantro
  • 2 salmon fillets, skin removed
  • sea salt to taste
  • 2 teaspoons vegetable oil

Chef John’s Salmon Mango Bango Cooking Instructions

  • Prep10m
  • Cook5m
  • Ready In30m

To cook Chef John’s Salmon Mango Bango, you need about 10 minutes of preparation time. The time needed to cook this Chef John’s Salmon Mango Bango is about 5 minutes , and you can serve your Chef John’s Salmon Mango Bango within 30 minutes . The following are the steps to cook Chef John’s Salmon Mango Bango easily:

  1. 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. 2 Season salmon fillets with sea salt.
  3. 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.

Notes

  • 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 grams of fat; 27 grams of carbohydrates; 25.1 grams of protein; 51 milligrams of cholesterol; 211 milligrams of sodium.

  1. May 18th 2019

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

  2. Dec 2nd 2018

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

  3. Jun 26th 2017

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

  4. Mar 7th 2017

    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 ;-)

  5. Mar 20th 2016

    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 tabl ...

  6. Nov 5th 2015

    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 s ...

  7. Oct 2nd 2015

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

  8. Apr 25th 2015

    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 ...

  9. Oct 14th 2014

    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.