This Baja Citrus Salmon with Strawberry Mango Salsa is so fresh and well-seasoned! In this bowl, baja seasoned and citrus glazed salmon is topped with a fresh strawberry mango salsa! Serve over rice or couscous with a fresh crunchy slaw! This method serves 4.

A regular here a good bowl.

Whether it’s a rice bowl, quinoa bowl, couscous bowl – you name it, Worth keeping it. I think Worth keeping bowls because they typically have a lot of different components. This Baja salmon bowl certainly has a lot going on, but nothing that’s overly complicated. In it you will find pearled couscous, a crunchy cilantro lime slaw, Baja seasoned salmon drizzled with yum yum sauce and topped with a fresh strawberry mango salsa.

It’s the reliable light meal for spring and summer.

For this Baja Citrus Salmon with Strawberry Mango Salsa Set out:

for the salsa:

strawberries – Remove the leafy tops (and discard) and chop.
mango – I share how I dice a mango here.
red onion – Soak in ice water to remove some of the bite.
cilantro – Lends bright herbaceous flavor.
jalapeño – Remove the ribs and seeds for less heat.
lime juice – Adds acidity and citrusy flavor.
honey – For a touch of warm sweetness.
kosher salt – Enhances the flavors in this method.

for the salmon:

orange – You need both the zest and half of the juice.
lime – Set out the zest and all of the juice.
baja seasoning – My from-scratch blend of smoked paprika, garlic and onion powder, chili powder and cumin.
honey – Lends a touch of sweetness.
olive oil – Lends fat and flavor.
salmon – I buy 1 large filet and divide it into 4 (6 ounce) portions.

optional toppings or bowl add-ins:

protein rice, cauliflower rice or couscous
cilantro lime coleslaw
yum yum sauce
sliced avocado

Make The Salsa:

In a mixing bowl, measure and add 10 ounces diced strawberries, 1 good size mango, 1/3 cup finely diced red onion, 1/3 cup minced fresh cilantro and 1 seeded and diced jalapeño (if using).

Add in 1 teaspoon honey and the juice of 1/2 a lime.

Add a small pinch of kosher salt and toss to combine.

Let this sit while you make the salmon. Only give it a toss occasionally.

Make The Salmon:

In a glass jar or bowl, add the zest of 1 lime and 1 orange. Add the juice of half the orange and all of the lime. Lastly, measure and add in 1 tablespoon Baja seasoning, 2 teaspoons honey and 1 tablespoon avocado oil. Whisk to combine.

Preheat your oven to 400°F (or 200°C).

You can either brush this overtop of the salmon filets if in a time crunch or add the salmon to a large re-sealable bag or dish and pour this over top to marinate for a few hours (nothing more than 2 hours in my opinion).

Line a rimmed baking sheet with foil and spray with avocado oil spray or another nonstick spray.

Place the salmon, skin side down and sprinkle the top with a little more Baja seasoning. Slide the pan onto the middle rack of your preheated oven and cook for 10 minutes or until cooked and flakes easily. Using oven mitts, remove the salmon and move the oven rack to the highest position. Switch your oven to broil, slide the pan underneath the heating element and broil for 2 minutes or until golden in spots. Watch carefully to avoid burning..

Serve the baja citrus salmon with rice, cauliflower rice or couscous, drizzled with a little yum yum sauce before topping with the strawberry mango salsa. I also serve this with my cilantro lime slaw that adds savory crunch.

I’m telling you this dish is memorable. So light, well-seasoned and healthy!

And the leftovers are only as satisfying.