Gluten-Free Salmon with Mango Salsa
By the Gluten Free Recipes team ·
Flaky, pan-seared salmon is bathed in a vibrant, zesty sauce, creating a sophisticated yet simple weeknight meal. The sweet and tangy mango salsa adds a burst of tropical freshness that perfectly complements the rich fish.
At a glance: This medium dinner recipe yields 4 servings in about 1h 5m (20 min prep, 45 min cook). It uses 13 ingredients — including salmon fillets, olive oil, garlic — and walks through 7 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Salmon with Mango Salsa: When preparing this dinner recipe, exercise caution with packaged ingredients like stock and tamari, ensuring they are certified gluten-free to avoid cross-contamination. Clean all utensils and surfaces thoroughly before preparing this meal to prevent any contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Salmon with Mango Salsa: This recipe is naturally gluten-free, relying on certified gluten-free tamari or coconut aminos and cornstarch for thickening. Always ensure your stock is also certified gluten-free.
Ingredients
- 1.5 lbs salmon fillets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
- 1 large ripe mango, diced
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 jalapeno, seeded and minced
- 1 lime juiced
Instructions
- 1
Prepare the mango salsa by combining the diced ripe mango, finely diced red onion, chopped fresh cilantro, minced jalapeno, and fresh lime juice in a medium bowl. Stir gently to combine all the flavors and set aside to allow the salsa to meld for at least 15 minutes while you prepare the salmon.
- 2
Pat the salmon fillets completely dry with paper towels; this step is crucial for achieving a beautiful sear. Season both sides of the salmon generously with salt and black pepper, ensuring an even coating.
- 3
Heat the olive oil in a large, oven-safe skillet over medium-high heat until it shimmers. Carefully place the seasoned salmon fillets into the hot skillet, skin-side down if applicable, and sear for about 4-5 minutes until the skin is crispy and golden brown.
- 4
Flip the salmon fillets and sear the other side for an additional 2-3 minutes. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for about 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets.
- 5
While the salmon bakes, prepare the sauce. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. In the same skillet used for the salmon (after removing the fish), reduce the heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant, being careful not to burn it.
- 6
Pour in the GF chicken or vegetable stock and the GF tamari or coconut aminos, bringing the mixture to a simmer. Gradually whisk in the cornstarch slurry, stirring constantly until the sauce thickens to a glossy consistency, which should take about 2-3 minutes. Taste and adjust seasoning if needed.
- 7
Return the baked salmon fillets to the skillet and spoon the thickened sauce over them, ensuring each piece is well-coated. Let the salmon simmer gently in the sauce for 1-2 minutes to absorb the flavors. Serve the saucy salmon immediately, topped generously with the prepared mango salsa, alongside your favorite gluten-free grain or vegetable.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
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