Ancho Chili Salmon with Mango-Peach Salsa


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5 from 1 vote

Ancho Chili Salmon with Mango-Peach Salsa

Grilled salmon pairs beautifully with a delicious mango-peach salsa and is fantastic for a light weeknight supper. You can also serve it over greens as a delicious, hearty salad.
Course: Main Dish
Cuisine: American, seafood
Calories: 816kcal


Mango-Peach Salsa

  • ¾ cup diced ripe peach
  • ¾ cup diced ripe mango
  • ¼ cup minced red onion
  • 2 TB minced cilantro
  • 1 small jalapeno seeded, minced
  • 2 tsp lime juice
  • ½ tsp honey
  • ½ tsp extra virgin olive oil
  • Pinch kosher salt

Spice Rubbed Salmon

  • 1 tsp ancho chili powder
  • 1 tsp cumin
  • ½ tsp dried oregano
  • 3/4 tsp kosher salt
  • 1 lb boneless skinless salmon cut into 4 filets
  • Cooking spray


  • Combine all salsa ingredients in a medium bowl. Store chilled until ready to serve (salsa may be made up to 3 days prior to serving).
  • Combine ancho chili powder, cumin, oregano and salt in a small bowl. Rub over both sides of salmon. Coat a grill or grill pan with cooking spray and heat over medium high heat. Grill salmon for 4-5 minutes per side or until cooked to desired done-ness.


Calories: 816kcal | Carbohydrates: 36g | Protein: 92g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 249mg | Sodium: 1982mg | Potassium: 2724mg | Fiber: 4g | Sugar: 30g | Vitamin A: 53.9% | Vitamin C: 87.6% | Calcium: 8.7% | Iron: 33.2%

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