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The Freshest Cod with Cucumber, Avocado, and Mango Salsa Salad You’ll Ever Try
A plate packed with colorful salsa, flakey cod, and zingy citrus is one of my favorite ways to brighten up dinner. This recipe pairs mild cod fillets with a salsa that brings together cool cucumber, creamy avocado, and sweet mango. When I started making it, I realized it’s the sort of meal that sounds fancy but comes together in just about half an hour. Perfect for busy nights or if you want to impress someone without stress.
The combo of warm, tender fish and cool, juicy salsa makes for a dish that feels special, without needing rare ingredients or complicated techniques. Most of what you need is probably already in your fridge or easy to find at any grocery store. Plus, this meal is pretty healthy, filling, and a good fit for all sorts of diets, so it’s always a solid option if you’re feeding guests or craving something a little lighter.
What Makes This Dish Really Good
- No complicated prep work. Just chop and mix for the salsa, and season and roast the fish.
- Bright, fresh flavors. The mango and avocado give a sweet and creamy contrast that works really well with mild cod.
- Works for lunch or dinner. It’s filling enough for a meal but not so heavy you’ll feel weighed down after eating.
- Easy to customize. Swap in the grains, greens, or sides you like most.
What You’ll Need
Here’s everything I grab to throw this recipe together, with a few notes for easy swaps:
- 2 cod fillets (about 5–6 oz each)
- 1/2 cucumber (diced)
- 1 ripe avocado (diced)
- 1 ripe mango (peeled and diced)
- 1/4 red onion (finely chopped)
- 1 small jalapeno (seeded and finely chopped, optional)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- Salt and black pepper (to taste)
- 1–2 teaspoons olive oil (for the fish)
- (Optional) Pinch of smoked paprika or cumin for the fish
How To Make Cod with Cucumber, Avocado & Mango Salsa Salad
1. Prep the Cod
Pat the cod fillets dry with a paper towel. This helps everything get a little golden and keeps the fish from turning mushy. Drizzle lightly with olive oil and season both sides with salt, black pepper, and a pinch of smoked paprika if you want extra flavor.
2. Get the Salsa Ready
Add the cucumber, avocado, mango, red onion, cilantro, and jalapeno to a large bowl. Squeeze in the lime juice, sprinkle with a bit of salt, and gently toss everything together. Try not to stir too hard, especially with ripe avocado, so it doesn’t turn into mush. If you like, taste and add more salt or lime for that extra pop of flavor.
3. Roast or Pan Sear the Cod
If you’re roasting, heat your oven to 400°F (200°C). Place the fillets on a lined baking sheet and cook for 12–15 minutes, depending on thickness, until the flesh flakes easily with a fork. If you prefer pan searing, heat a nonstick pan to medium high, add a little oil, and cook for 3–5 minutes per side.
4. Plate and Serve
Lay each cod fillet on a plate and spoon the salsa generously on top, letting the juices flow a bit onto the fish. For a little extra texture, I sometimes serve this over greens, with warm rice, or even tucked into tortillas.
Tips, Tricks, and Easy Swaps
- If you don’t have cod, try halibut, tilapia, or even salmon.
- No mango? Pineapple or peaches work well as substitutes.
- A squeeze of orange juice into the salsa can sweeten it up even more.
- For crunch, toss in diced bell pepper or radish.
- If you prefer a little extra heat, keep some jalapeno seeds in the salsa, or add hot sauce as a finishing touch.
- You can prep the salsa ahead by chopping everything but the avocado, then add it just before serving to keep it from browning.
Extra Serving Ideas and Variations
This dish can be flexible with how you present it. Try serving the cod and salsa as part of a taco night, placing flaked fish and salsa in corn tortillas with a drizzle of your favorite sauce. Or set out bowls of cooked quinoa or brown rice for everyone to top with fish and salsa, making it a build your bowl kind of meal that’s fun and easy for groups. If you want to keep it extra light, serve on a big bed of baby greens mixed with extra cucumber slices for a super fresh, colorful plate. You can also use the leftover salsa as a topping for grilled chicken or as a dip with tortilla chips the next day.
Questions I Hear Often
Q: Can I use frozen cod fillets?
Yes, just thaw them fully and pat dry before cooking. The flavor is almost the same, and the salsa will still make the dish pop.
Q: How long will the salsa keep?
The salsa tastes best fresh, but it’ll last about a day in the fridge. Because of the avocado, it can get brown or mushy if it sits too long, so I try to make only what I need.
Q: What else can I serve with this?
This cod and salsa combo is awesome over rice, quinoa, or chopped greens. Sometimes I like to make it into tacos with corn tortillas, or serve it cold for lunch the next day.
Give It a Try!
This cod with cucumber, avocado, and mango salsa salad is my goto when I want something colorful and refreshing that feels like a treat. I always love hearing how others build on the recipe or put their own spin on it, so if you make it, let me know how it turned out and what you changed up. Super good food doesn’t have to be complicated. Sometimes, a handful of fresh things together is all you need for a standout meal. Whether you’re cooking for yourself or feeding a crowd, this recipe is a winner that’s easy to fit into any meal plan.