Chipotle Salmon with Watermelon Mango Salsa

Chipotle Salmon with Watermelon Mango Salsa
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
This baked dish comes together quickly for an easy weeknight meal that is packed with nutrients and flavor. Perfect for people with diabetes, the subtle spice of chipotle salmon is balanced out by the bright, sweet flavors of a fresh fruit salsa made from watermelon and mango.

Try pairing this recipe with cilantro lime quinoa for a perfect summer night meal!
  • Servings
    4 Servings
  • Serving size
    1 salmon filet & ½ cup salsa
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 salmon filet & ½ cup salsa
  • Amount per serving Calories 290

  • Total Fat 13g
    • Saturated Fat 2.4g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 320mg
  • Total Carbohydrate 21g
    • Dietary Fiber 2g
    • Total Sugars 17g
    • Added Sugars 0g
  • Protein 23g
  • Potassium 700mg
  • Phosphorus 325mg


  • salmon filets (4 oz. each)
  • adobo sauce from chipotle pepper can (chopped)
    1/2 cup
  • olive oil
    1 tbsp
  • seedless watermelon (small diced)
    2 cup
  • canned mango packed in water (drained and small diced)
    15 oz
  • red onion (small diced )
    1/2 small
  • jalapeño pepper (minced)
  • lime (zested and juiced)
  • salt
    1/4 tsp
  • black pepper
    1/8 tsp
  • fresh cilantro (chopped )
    1/4 cup


  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.

  2. Finely chop the peppers in adobo sauce and place in a small bowl along with the olive oil, stir to combine.

  3. Place the salmon on the baking sheet and spread the mixture over the filets. Place the baking sheet in the oven and bake for 8–10 minutes, until salmon reads 145 degrees F.

  4. Meanwhile, combine watermelon, mango, red onion, jalapeño, lime zest and juice, salt, pepper, and cilantro in a bowl. Stir to combine salsa.

  5. Divide fish between plates and top with watermelon salsa.