This mango salmon salad is a bright, healthy summer dish. Grilled salmon sits on a crunchy mango and cabbage slaw, finished with a creamy tahini‑lime dressing for balanced freshness and rich flavor.
If you want a flavorful summer salad that’s quick to prepare, this mango salmon salad fits the bill. Sweet, juicy mango pairs with shredded cabbage and fresh herbs, while seared salmon adds protein. Toss everything with a tangy tahini‑lime dressing for a satisfying meal perfect for weeknight dinners or potlucks.
The recipe is straightforward and fast: sear the salmon for a few minutes per side, cube the mango, shred the cabbage, chop herbs and whisk the dressing. Swap in grilled prawns, cooked chicken, tofu, or canned salmon if you need a quick alternative.
Ingredients you’ll need
Here are the main ingredients to prepare this grilled salmon mango salad:
- Salmon fillets: about 4 fillets (or 2 large pieces), cut into bite-sized chunks.
- Cabbage: a mix of red and Savoy cabbage for color and crunch.
- Fresh herbs: mint and coriander (cilantro), roughly chopped.
- Cucumber: 2 Lebanese/Persian cucumbers, diced.
- Mango: 1 large ripe mango, cubed.
- Sesame seeds: toasted, for nutty flavor and texture.
- Tahini: hulled tahini to make the dressing.
- Coconut aminos or tamari: a salty, umami component; low‑sodium soy sauce works too.
- Rice, white wine, or regular white vinegar: to brighten the dressing.
- Lime: juice and zest of 1 lime for acidity and aroma.
How to cut a mango
Simple method for cutting a mango for salad:
- Stand the mango upright and slice lengthwise on each side to avoid the flat pit.
- Cut along both cheeks until you reach the pit; remove the cheeks.
- Peel the skin using a vegetable peeler or a sharp knife.
- Dice the mango flesh into small cubes for the salad.
How to make mango salmon salad
Salmon: Cut the salmon into roughly 3 cm chunks and season with salt and pepper. Heat a skillet over medium heat, lightly oil, and sear the salmon for about 3 minutes per side or until just cooked through. Transfer to a plate and let cool slightly.
Prepare the vegetables: Finely shred the cabbage (mandolin or food processor works well). Dice the cucumbers and roughly chop the mint and coriander leaves.
Mango: Peel and dice the mango into small cubes.
Salad: In a large bowl, combine the shredded cabbage, diced cucumber, chopped herbs, mango and toasted sesame seeds.
Tahini‑lime dressing: In a bowl or jar, whisk together tahini, coconut aminos (or tamari), vinegar and lime juice plus zest until the dressing is smooth and creamy. Adjust seasoning to taste.
Combine: Pour the dressing over the salad and gently toss until evenly coated. Divide the dressed slaw among bowls and top with the seared salmon chunks. Serve immediately and enjoy.
Serve and enjoy!
Ingredient swaps + tips
- Protein swaps: Use grilled chicken, tofu, or prawns (shrimp) instead of salmon.
- Add more vegetables: Thinly sliced red onion or red bell pepper adds color and crunch.
- Alternate dressings: Substitute peanut butter for tahini, try a lemon vinaigrette, or use a store‑bought dressing for convenience.
- Make it heartier: Stir in cooked grains—2 cups of rice, quinoa, or couscous—to make a more substantial bowl.
How to store
This salad is at its best when freshly made. Leftovers can be stored for up to 3 days in the refrigerator in airtight containers. Keep the salmon stored separately to preserve texture and reheat gently or serve chilled.
Frequently Asked Questions
Mango season runs from late spring through summer, when fruit tends to be sweetest, juiciest and most flavorful.
Ripe mango skin often shifts from green to orange, red or rosy depending on variety. It should yield slightly to gentle pressure and give off a fragrant, sweet aroma.
Once ripe, store mangoes in the refrigerator to slow further ripening. Whole ripe mangoes can last up to about five days chilled.
Other healthy salmon recipes
Cajun Salmon Quinoa Salad
Teriyaki Salmon with Soba Noodles + Broccolini
Crustless Salmon & Spinach Quiche
Spinach Feta Salmon Burgers
If you try this salmon mango salad recipe or have questions, leave a comment or rating. I’d love to hear how you adapt it.
Mango Salmon Salad
- Author: Caitlin Rule
- Total Time: 26 minutes
- Yield: Serves 4
Description
Grilled salmon is paired with a mango cabbage slaw and tossed in a tahini‑lime dressing for a balanced summer salad.
Ingredients
- 4 salmon fillets (about 500g), cut into 3 cm cubes
- Salt and pepper
- 2 cups red cabbage, finely shredded
- 4 cups Savoy cabbage, finely shredded
- 1 cup mint leaves, chopped
- ½ cup coriander (cilantro) leaves
- 2 Lebanese/Persian cucumbers, diced
- 1 large mango, diced
- 3 tablespoons toasted sesame seeds
Tahini lime dressing:
- ¼ cup tahini
- ¼ cup coconut aminos or tamari
- ⅓ cup rice vinegar
- Juice and zest of 1 lime
Instructions
- Salmon: Cut salmon into 3 cm chunks, season with salt and pepper. Heat a skillet over medium heat, oil lightly and cook salmon about 3 minutes per side until just done. Set aside to cool slightly.
- Prepare the vegetables: Shred cabbage, dice cucumbers and roughly chop the herbs.
- Mango: Peel and cube the mango.
- Salad: In a large bowl combine cabbage, cucumber, herbs, mango and sesame seeds.
- Dressing: Whisk together tahini, coconut aminos, vinegar, lime juice and zest until smooth.
- Combine: Toss the salad with dressing, divide into bowls and top with salmon. Serve immediately.
Notes
- Add cooked grains (rice, quinoa or couscous) for a heartier bowl.
- Swap salmon for chicken, prawns or tofu if preferred.
- Leftovers keep up to 3 days in separate airtight containers; store salmon separately.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grill, chop
- Cuisine: Asian