Posts Tagged ‘salmon’

Salmon with Mango Salsa Coating


Wow. Only 5 ingredients. The great thing about this mango salsa is it keeps the salmon so moist when it is baked altogether. This is an adapted recipe from my free Costco cookbook. Hahah. The only thing I changed was I added mango and removed cumin. I’ll let the photos speak for themselves, make this a little less wordy, wrap it up and enjoy my Friday morning.

Salmon with Warm Mango Salsa Coating (serves 2)


  • 2 (6 oz.) salmon fillets
  • 1/2 cup salsa, drained
  • 1/2 cup mayo
  • 1 mango, cubed
  • 3 Tbsp. chicken broth

*Double ingredients for 4 servings.

Quick Directions:

1) Preheat oven to 350 degrees.

2) Mix mayo, drained salsa, and cubes of mango in a bowl.

3) Cover surface of baking pan with thin layer of chicken broth. Place salmon fillets on, and slather mango salsa coating on top.

4) Bake for 20 minutes. Serve.


Illustrated Directions:

1) Gather ingredients for salmon coating. Preheat oven to 350 degrees.


2) Use a strainer to filter out unwanted salsa juices.


3) Collect 1/2 cup of drained salsa.


4) Put mayo and salsa together.


5) Score squares on mangoes. Make smaller squares for smaller cubes. Pop em inside out.


6) I used a little cheese spreader to take my mango cubes off the peel.


7) Mix mangoes, mayo and salsa together.



8) Pour about 3 Tbsp. chicken broth into small baking pan with lip. Or if you’re using a larger pan, pour enough broth to cover the surface.



9) Slather on mango salsa coating on surface of salmon fillets.


10) Bake for 20 minutes, uncovered.


11) Take out of oven, and enjoy!  We eat like this allllllllllll the time (not really).


Whoever says my husband doesn’t eat well, I will punch in the face. HE ALWAYS EATS WELL. Sometimes I think that’s the only reason he married me. Or maybe because I pour him a nice big glass of wine after work every night. Keep him all relaxed and happy.


 Just to prove the coating keeps this salmon moist, take a look!






Gone. :)


Enjoy your weekends everyone.


Soy Ginger Salmon


This is one of my husband and I’s favorite dishes.  We eat this once a week.  I’m sort of sensitive to the fishy flavor of salmon, and cooking it this way lessens the fishy taste/smell.  I make a soy ginger sauce for the  fish to marinate in the fridge for a couple hours, then bake it in the oven.  I find cooking it slowly in the oven isn’t as fishy as cooking it over the stove.  I never cook fish over the stove with oil, especially salmon.  Your house will smell like fish for days, it’s horrible, unless you like that kind of thing.  Ginger in chinese cooking gives fish a fresh, clean taste, and it also cuts the gamey-ness of poultry.  This recipe serves 2. Double ingredients if serving 4.


  • 4 Tbsp. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. coarse black pepper
  • 1 clove garlic, crushed
  • 1 tsp ginger, minced
  • 1/2 tsp. sesame seeds
  • 1 Tbsp honey OR brown sugar
  • 1 Tbsp. chives, chopped
  • 3 Tbsp. chicken broth
  • 2 6 oz. salmon fillets


1.  In small bowl, mix soy sauce, sesame oil, pepper, garlic, and ginger together.  Pour over fish to marinate in fridge for 2 hours.  Sometimes, when I don’t have time, I skip the 2 hours and it still turns out fine.  But the 2 hours gives it a lot more depth in flavor.


2.  Pre-heat oven to 350 degrees.  Take fish out of fridge, put in baking dish with deep sides. Pour remaining marinade into dish, and add chicken broth into bottom of pan. This will prevent the marinade from crusting/burning as it cooks, and it dilutes the soy so it’s less salty. Drizzle honey or sprinkle brown sugar on top of fish. Sprinkle sesame seeds and chives over that.  Bake for 20-25 minutes, or until salmon is flaky.