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Chef John's Salmon Mango Bango

Chef John's Salmon Mango Bango

Chef John

"What's the best thing about being a chef? It's being able to name your dishes anything you want! The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The 'bango' comes from the spicy sweet pepper jam I use to bind the fresh mango relish."
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30 m servings 307 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
  2. Season salmon fillets with sea salt.
  3. Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 9
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The mango relish adds such a freshness to this dish. I couldn't find the red bell pepper and ancho chili pepper jam, so I used red pepper jelly and then rehydrated an ancho chili and added some ...

I used a homemade habanero pepper jelly because that's what I had and dusted the salmon with a bit of jerk seasoning. So fresh and simple.

This was fabulous! Will make again. The mango and the salmon go so well together.

This is delicious and very simple to prepare. My kind of dish! I made it actually as written and was happy with the fish and with the mango topping. This recipe will be on our dinner table ag...

Excellent. I did not have the red bell pepper and ancho chili pepper jam, so I use the jalapeno jelly that we had on hand. I also added a little diced red onion. I loved the mango. What a gr...

Like others, we were creative with our peppers. We used half a red bell pepper, half a poblano pepper and a generous tablespoon full of the Habanero Pepper Jelly (by Lunasea here on allrecipes...

Easy and fast recipe. My family loved it!

Easy and yummy!! I cooked some of the salsa on top then put fresh when it was done. Super yummy!!!

I couldn't find the jam, so I used Monteleone Italian peppers in oil....perfect!

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