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A close-up of a delicious salmon salad with fresh greens, mango, avocado, and crumbled feta cheese.

Salmon Recipes in 15 Minutes: Weeknight Winner

This recipe delivers a delicious and healthy salmon dinner in under 15 minutes, perfect for busy weeknights. It combines flaky salmon with a vibrant mango and avocado salad.
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Prep Time 10 minutes
Cook Time 5 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon and Marinade
  • 4 tsp. light brown sugar
  • 4 tsp. reduced-sodium soy sauce
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1 tsp. dried thyme
  • 1 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 2 Tbsp. fresh lime juice divided
  • 4 (4-oz.) salmon fillets
  • Kosher salt
  • Freshly ground black pepper
For the Dressing
  • 2/3 cup canned coconut milk
  • 2 tsp. chopped fresh cilantro
  • 1/4 cup neutral oil plus 2 tsp., divided
For the Salad
  • 2 large heads romaine lettuce chopped
  • 1 mango peeled, finely chopped
  • 1 large red bell pepper seeded, finely chopped
  • 1 avocado sliced
  • 4 scallions sliced
  • 1 cup chopped purple cabbage
  • 1 cup plantain chips
  • 3/4 cup cotija cheese

Equipment

  • Small bowl
  • Large skillet
  • Platter

Method
 

  1. In a small bowl, mix brown sugar, soy sauce, onion powder, garlic powder, cayenne, thyme, ginger, allspice, and 4 teaspoons lime juice until a thick paste forms. Season each salmon fillet with a generous pinch of salt and black pepper. Rub fillets with 2 tablespoons seasoning paste and let sit 10 minutes; reserve remaining seasoning paste.
  2. In a small bowl, whisk coconut milk, cilantro, 1/4 cup oil, remaining 2 teaspoons lime juice, and reserved seasoning paste; set dressing aside.
  3. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Cook salmon until flesh easily flakes with a fork, 2 to 3 minutes per side (the marinade will blacken as the salmon cooks). Transfer to a plate.
  4. Arrange lettuce on a platter or divide among plates; season with a pinch of salt. Add rows or small piles of mango, bell pepper, avocado, scallions, cabbage, and chips. Sprinkle with cheese and top with salmon.
  5. Drizzle salad with half of dressing; season with a pinch of salt. Serve with remaining dressing alongside.
  6. Make Ahead: Dressing can be made 2 days ahead. Store in an airtight container and refrigerate. Let come to room temperature and whisk before serving.

Notes

The dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Whisk before serving.

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