Cooking With Wine Blog

menu icon
go to homepage
  • Recipes
  • Cookbook
  • Contact Us
  • Our Story
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbook
    • Contact Us
    • Our Story
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Main Courses » Seafood

    Salmon with Mango Lime Cream Sauce

    Published: Mar 11, 2022 · Modified: Dec 17, 2023 by Angela and Mark · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    Let's face it, salmon could use a facelift. So we wanted to share an easy, but wickedly flavorful recipe that will take your salmon up a notch! This Salmon with Mango Lime Cream Sauce will leave you licking the plate and coming back for more!

    Salmon with Mango Lime Cream Sauce

    How to Cook the Salmon Fillets

    Oven-baked salmon seasoned with salt and pepper may sound basic, primarily because it is! This is probably the simplest way to cook these fillets, but there are two reasons why this is the method of choice for this recipe.

    First, it allows the salmon to be the star without some heavy seasoning covering it up during the cooking process.

    Second, having a simple preparation of salmon really lets the sauce make its presence known and, most importantly, combines with the fish to create the magic of the dish. The sauce is the true hero here, and we wanted to make sure it shows!

    The Magical Mango Lime Cream Sauce

    So, what about this sauce? It may sound a bit “out there,” but it really is just about making sure flavors go together, are prepared together in the right way, and are used in proportions that make your final sauce sing like an opera star!

    The mango-lime combo with salmon is a match made in heaven! There are tons of great recipes for salmon with mango out there that are always a hit (like this Blackened Salmon with Mango Salsa recipe)! So adding this flavor combo to cream for a sauce makes all the sense in the world!

    Salmon with Mango Lime Cream Sauce

    The key to making a good cream sauce is patience. Don’t boil it to reduce it just because it should be thick. You must take the time to get the flavors to infuse in the sauce. So simmering the sauce and giving it the time it needs is important here.

    We chose vegetable stock as part of the base in the cream sauce. But you can certainly use a different stock to start the process. A light seafood or fish stock would be great as well, but we had a beautiful homemade vegetable stock handy; and it is our personal preference anyway.

    Using a little cayenne pepper helps balance the dish a little without making it “spicy.” If you can find the French pepper called Espelette, grab some and use it here! It has a unique taste that really is hard to describe, but if you like cayenne, paprika, etc., you’ll love this French Basque pepper!

    Enjoy!

    We hope that you enjoy this recipe for Salmon with Mango Lime Cream Sauce! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

    Salmon with Mango Lime Cream Sauce

    Looking for more recipes like this? Check these out:

    • Sea Bass with Seasonal Citrus Salsa
    • Yellowtail with Lemon Caper Cream Sauce and Spinach Orzo
    • Mussels in Fennel Saffron Wine Sauce
    • Scallops with Golden Romesco Sauce and Black Rice
    • Delicious Red Snapper Amandine

    📖 Recipe

    Salmon with Mango Lime Cream Sauce

    Salmon with Mango Lime Cream Sauce

    This recipe for Salmon with Mango Lime Cream Sauce will leave you licking the plate and coming back for more!
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Dinner
    Cuisine American
    Servings 4 servings
    Calories 551 kcal

    Ingredients
      

    For the Salmon

    • 4 Salmon fillets (about 4-6 oz per person)
    • 1 tablespoon olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon white pepper
    • Pinch cayenne pepper (if you can find Espelette pepper, use it)

    For the Sauce

    • ½ of a mango, chopped (about ½ cup chopped mango)
    • 2 teaspoon sugar
    • 1 lime – juice and zest
    • ½ teaspoon kosher salt
    • ¼ cup dry white wine or Prosecco
    • 2 teaspoon olive oil
    • 1 small shallot
    • 2 cups vegetable stock
    • 8 peppercorns
    • 1 teaspoon kosher salt
    • 1 bay leaf
    • 3 sprigs thyme
    • 2 parsley stems
    • 1 ½ cups heavy cream
    • Cayenne pepper (or Espelette) for garnish

    Instructions
     

    Prepare the Sauce

    • This sauce should not be rushed, so start it ahead of time. In a small pan over medium heat, cook your chopped mango, sugar, lime juice, lime zest, kosher salt, and wine for several minutes. You want to cook this down so the mango is very soft and most of the liquid is gone. At this point, you can remove the mango mixture from the heat, and either puree it or pass it through a fine sieve. Set aside.
    • While you are cooking the mango mixture, in another saucepan, heat the olive oil and sauté the shallots for just a couple of minutes to soften them. Once softened, add the stock, peppercorns, salt, bay leaf, thyme, and parsley. Cook until the stock is reduced by half, then add the cream and 2 tablespoon of the mango mixture. Make sure you whisk in the mango mixture thoroughly.
    • Bring the sauce to a boil, then reduce heat and simmer, reducing for about 20 minutes. Strain the entire mixture and discard the solids.
    • After straining, return the sauce to a saucepan and continue to reduce until the mixture has thickened into a sauce consistency (approx 20-30 min). Taste for seasoning. This can be warmed up on low right before serving over the salmon.

    Prepare the Salmon

    • Preheat the oven to 425°F
    • Dry the salmon completely and either let rest in the refrigerator for a little while or cook immediately. Lightly coat the salmon flesh with olive oil, then sprinkle the salt and the two peppers on the fish. It is not necessary to oil the salmon skin as it will be discarded before serving. Place the fish on a cast iron pan or baking sheet skin side down (again, no need to oil the pan/sheet). Put the salmon in the preheated oven for about 8 minutes. Depending on the thickness of your salmon, it could take a minute or two less or more. If you are using a thermometer to determine doneness, 120°F internal temperature at the thickest part is perfect for salmon.
    • Remove from the oven and let the fish rest for a couple of minutes before you remove the skin (it should easily separate from the fillets. Serve the fish with rice (or your sides of choice) and the cream sauce. Enjoy!

    Nutrition

    Calories: 551kcalCarbohydrates: 10gProtein: 25gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 163mgSodium: 2000mgPotassium: 700mgFiber: 1gSugar: 7gVitamin A: 1698IUVitamin C: 8mgCalcium: 88mgIron: 1mg
    Keyword cream sauces, lime, mango, salmon
    Tried this recipe?Let us know how it was!

    Do you love our recipes?

    We work hard to provide you with delicious FREE recipes here on Cooking With Wine. If you love and value our content and want to support our efforts, you can contribute whatever amount you are comfortable with below.

    Buy me a coffee

    We will continue to provide you with recipes no matter what, so there is no obligation to contribute! Any and all contributions are greatly appreciated!

    Thank you for being part of our community! You are the reason we do what we do!

    More Seafood

    • Oven Roasted Cod with Calabrian Chili Butter Sauce
      Oven Roasted Cod with Calabrian Chili Butter Sauce
    • Roasted Black Cod with Miso Butter Sauce
      Easy Roasted Black Cod (Butterfish) with Miso Butter Sauce
    • Garlic Butter Herb Sous Vide Lobster with Lemon Beurre Blanc
      Garlic Butter Herb Sous Vide Lobster with Lemon Beurre Blanc
    • Creamy Cajun Fettuccine Alfredo with Chicken and Shrimp
      Creamy Cajun Fettuccine Alfredo with Chicken and Shrimp

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mary Moyer says

      June 01, 2024 at 11:47 am

      4 stars
      My only quibble with this recipe is wishing the ingredients were more specific. For instance in the list of ingredients, rather than saying “half a mango” list an amount to be added (which turned out to be two tablespoons later in the directions, why not start with an approximate amount that one mango will yield. I buy my mangos already cut into cubes and placed in a container, no idea how many mangos that is. And saying “parsley stems” is a rather odd way to list an ingredient. It also took way longer than I anticipated to reduce the sauce by half.

      The total recipe was very good and enjoyed by me and my husband. I did the salmon in the air fryer and it was perfect. Had plenty of sauce left over which I will freeze for another meal.

      Reply
      • Angela and Mark says

        June 01, 2024 at 4:53 pm

        Hi Mary,

        Thanks for giving this recipe a try and for your feedback! We will go back through the ingredients list and try to add more specific measurements to make this easier to follow. Reducing the sauce can definitely take more or less time depending on how hot your stove runs, and it sounds like ours likely runs a bit hotter than yours since yours took longer to reduce. We can make a note of this for others who may have this issue as well.

        We are glad you enjoyed the recipe and we hope you make it again!

        Reply

    Classically trained chef, Mark, and wife and food photographer, Angela, are the cooking duo behind Cooking with Wine! Our goal is to create delicious and approachable recipes that you can make at home. We strive to make every meal special!

    Read More

    Work with Us!

    Popular

    • Crunchy Chicken with White Wine Lemon Butter Sauce
      Crunchy Chicken with White Wine Lemon Butter Sauce

    • White Wine Vinegar Chicken
      Chicken with White Wine Vinegar Tomato Sauce and Spinach Orzo

    • Creamy Cacio e Pepe Pasta
      Creamy Cacio e Pepe Pasta

    • Red Wine Slow Braised Italian Beef Ragù
      Red Wine Slow Braised Italian Beef Ragù

    Never Miss A Recipe!

    Subscribe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • FAQ

    Copyright © 2023 Cooking with wine blog