Description
This Easy Mango Teriyaki Salmon recipe combines succulent wild salmon with a sweet and tangy maple teriyaki sauce, topped with a fresh and vibrant mango salsa. Perfect for a quick yet impressive dinner, this dish balances rich flavors and textures for a delicious meal that serves four.
Ingredients
Scale
Salmon
- 2 pounds wild salmon, portioned
Maple Teriyaki Sauce
- 1/4 cup soy sauce
- 1/4 cup pure maple syrup
- 1/4 cup water
- 1 tbsp sesame seed oil
- 1 tbsp rice vinegar
- 1 tbsp ginger puree
- 5 to 6 garlic cloves, pressed or very finely minced
Mango Salsa
- 2 medium ripe mangos
- 1 large avocado
- 2 medium tomatoes
- 1 small red onion or large shallot
- small bunch fresh cilantro, chopped
- juice from 2 limes
- salt, to taste
- 2 tbsp olive oil
Instructions
- Prepare Teriyaki Sauce: Combine soy sauce, maple syrup, water, ginger puree, garlic, sesame seed oil, and rice vinegar in a large measuring cup. Whisk well to create the marinade.
- Marinate Salmon: Portion the salmon into serving fillets if needed. Place salmon in a large, deep casserole dish and pour the teriyaki marinade over it. Refrigerate and marinate for 15 to 45 minutes.
- Prepare Mango Salsa: Peel and dice mangos and avocado into pea-sized pieces. Seed and dice tomatoes. Dice onion or shallot. Chop cilantro. Combine all in a large bowl but do not add lime juice or olive oil yet.
- Reduce Sauce: Remove salmon from marinade and place on paper towels to pat dry gently. Pour remaining marinade into a small saucepan. Simmer over low heat for about 10 minutes until slightly thickened and reduced.
- Cook Salmon: Heat a large frying pan over medium-high and add a few tablespoons of avocado oil. When hot, place salmon skin-side down and fry for a few minutes per side until nicely browned and cooked through. Adjust cooking time based on thickness. Remove salmon onto a wire rack to rest.
- Finish Salsa: Add lime juice, salt, and olive oil to the mango salsa. Toss gently with a large spoon to combine all flavors.
- Serve: Place salmon on plates, spoon reduced teriyaki sauce over top, and add generous spoonfuls of mango salsa. Optionally serve with steamed white rice.
Notes
- Marinate salmon up to 45 minutes for deeper flavor but avoid too long to prevent the sauce from softening the fish too much.
- If you prefer a gluten-free option, use tamari instead of soy sauce.
- For extra crispy skin, dry salmon thoroughly before frying and ensure pan and oil are hot.
- You can substitute fresh lime juice for lemon juice if preferred.
- This dish pairs well with steamed jasmine or basmati rice for a balanced meal.
- Avocado oil can be substituted with other neutral oils like grapeseed or canola oil for frying.
Nutrition
- Serving Size: 1 fillet with salsa and sauce
- Calories: 652 kcal
- Sugar: 30 g
- Sodium: 924 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 49 g
- Cholesterol: 125 mg
