This vibrant salmon mango salad with a zesty olive oil Dijon dressing is your ultimate summer go-to! Bursting with fresh, flavorful ingredients and perfectly grilled salmon, it comes together in just 10 minutes.
This delicious salad is the perfect balance of sweet, savory, and satisfying—ideal for sunny days and quick, wholesome meals.
I’m a salad enthusiast all year long, but there’s something extra special about them in the summer. They’re incredibly quick to whip up, packed with nutrients, and always bursting with fresh, delicious flavors!
For more salad ideas you might want to check out this easy smoked salmon salad, this salmon Buddha bowl, or this green salad with chicken.
Jump to:
- Why you will love this Salmon Mango Salad Recipe
- Ingredients list
- How to prepare this Mango Salmon Salad
- Substitutions and variations
- Storage
- Top tip!
- More Fish & Salmon Recipes you will love!
- Love this recipe? Let's stay connected!
- 10-Minutes Salmon Mango Salad With Dijon Dressing
- See what other people think about this recipe!
Why you will love this Salmon Mango Salad Recipe
Ready in just 10 minutes, this salad is a breeze to make— packed with fresh ingredients, the only cooking required is for the salmon!
Perfect healthy meal, a wholesome and nutrient-packed meal loaded with fatty acids, protein, antioxidants, and vitamins.
Every bite bursts with bright flavors from fresh veggies, juicy mangos, creamy avocado, and tender salmon.
This beautiful salad is perfect for a light, refreshing lunch or dinner and is a go-to recipe for those hot summer days!
Ingredients list
You'll be able to find all the ingredients easily at any grocery stores.
- Fresh salmon fillets, opt for wild-caught salmon if the budget allows
- Fresh lemon (optional) to season salmon before cooking
- Rocket, this is my favorite leafy green to eat with salmon (honestly they belong together), but feel free to swap for another (see substitutions below)
- Purple onion, thinly sliced
- Avocado, cut into slices
- Tomatoes, I use juicy large tomatoes as they're in season, but feel free to use another type of tomatoes available to you, like cherry tomatoes
- Cucumber, diced (peel cucumber if necessary, I use Lebanese cucumber which doesn't need to be peeled)
- Mango, cut into cubes. I recommend using medium firm mangoes to be able to cut them easily
- Sea salt
Dressing ingredients:
- Extra virgin olive oil
- Apple cider vinegar
- Dijon mustard
See recipe card for quantities.
How to prepare this Mango Salmon Salad
Start by cooking salmon fillets - heat a non-stick pan over medium-high heat and add a drizzle of olive oil. Place salmon fillets skin side down, squeeze a little lemon juice over the top, and sprinkle with sea salt.
Cook for a couple minutes on each side ensuring the center remains tender and pink while the outside gets beautifully seared. The best part is eating the crispy skin as a yummy snack 😋 Set aside and cut in slices when cool enough to handle.
Cut all the veggies - see photo below for reference. I find the easiest way to cut the mango is as shown in the picture below, and then cutting off the squares from there.
Prepare dressing - add the extra virgin olive oil, apple cider vinegar, dijon mustard, and sea salt to a small bowl, and mix well to combine.
Plate salad - add a bed of rocket and toss in purple onion, tomatoes, cucumber, and mango. Add dressing and combine.
Place sliced avocado and salmon slices, sea salt, and black pepper. Optional to sprinkle sesame seeds to decorate.
Tip - I like to mix the salad with the dressing before adding the avocado and salmon. This helps keep them intact and prevents them from breaking apart while tossing.
Substitutions and variations
- Bake salmon instead of grilling. Place salmon on parchment paper and bake at 190C/375F for 10 minutes (for a pink center).
- Other leafy greens, like spinach lettuce, or a combination of a few different ones.
- Use other dressing, a simple olive oil and vinegar can work fantastic too. Using balsamic vinegar instead of apple cider will bring a sweeter flavor to the salad. Seeded mustard instead of Dijon mustard would work great too.
Storage
Store any leftover ingredients in an airtight container in the fridge for up to 2 days. For meal prep, keep the salad undressed to maintain its fresh texture. Place the dressing in a separate jar with a lid and drizzle it on just before serving for the best results.
Top tip!
For perfectly tender salmon, aim for a pink center! Avoid overcooking by keeping an eye on the color and texture as it cooks. Remember, the salmon will continue to cook slightly after being removed from the pan, so take it off the heat while the center is still beautifully pink and juicy.
More Fish & Salmon Recipes you will love!
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10-Minutes Salmon Mango Salad With Dijon Dressing
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salad
- Cuisine: Australian
- Diet: Gluten Free
Description
This vibrant salmon mango salad with a zesty olive oil Dijon dressing is your ultimate summer go-to! Bursting with fresh, flavorful ingredients and perfectly grilled salmon, this delicious salad comes together in just 10 minutes. It’s the perfect balance of sweet, savory, and satisfying—ideal for sunny days and quick, wholesome meals.
Ingredients
- 2x fresh salmon fillets (150 grams each)
- Lemon juice (optional)
- 3 cups of rocket
- ¼ small purple onion, thinly sliced
- 1 medium avocado, cut into slices
- 1-2 tomatoes, sliced
- 1 Lebanese cucumber, diced (peel cucumber if necessary)
- 1 medium firm mango, cut into cubes
- Sea salt
Dressing
- 2 tbsp of extra virgin olive oil
- 1 tbsp of apple cider vinegar
- 1 tsp of Dijon mustard
- Sea salt to taste
Instructions
- Cook salmon fillets - heat a non-stick pan over medium-high heat and add a drizzle of olive oil. Place salmon fillets skin side down, squeeze a little lemon juice over the top, and sprinkle with sea salt. Cook for a couple minutes on each side ensuring the center remains tender and pink while the outside gets beautifully seared. The best part is eating the crispy skin as a yummy snack 😋 Set aside and cut in slices when cool enough to handle.
- Prepare dressing - add the extra virgin olive oil, apple cider vinegar, dijon mustard, and sea salt to a small bowl, and mix well to combine.
- Plate salad - add a bed of rocket and toss in purple onion, tomatoes, cucumber, and mango. Add dressing and combine. Place sliced avocado and salmon slices, sea salt, and black pepper. Optional to sprinkle sesame seeds to decorate.
Notes
Store any leftover ingredients in an airtight container in the fridge for up to 2 days.
For meal prep, keep the salad undressed to maintain its fresh texture. Place the dressing in a separate jar with a lid and drizzle it on just before serving for the best results.
For perfectly tender salmon, aim for a pink center! Avoid overcooking by keeping an eye on the color and texture as it cooks. Remember, the salmon will continue to cook slightly after being removed from the pan, so take it off the heat while the center is still beautifully pink and juicy.
Dressing options - a simple olive oil and vinegar can work fantastic too. Using balsamic vinegar instead of apple cider will bring a sweeter flavor to the salad. Seeded mustard instead of Dijon mustard would work great too.
Lu says
I made this salad and it's super fresh and in fact ready in 10 minutes only. The seared salmon is so yummy. I used mixed leaves instead of rocket and worked great. Perfect for hot summer days.