Description
This Easy Mango Teriyaki Salmon recipe combines tender wild salmon fillets with a sweet and savory maple teriyaki sauce, complemented by a fresh and zesty mango salsa. It’s a delightful and colorful dish perfect for a quick yet impressive dinner.
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 tablespoon sesame seed oil
- 1 tablespoon rice vinegar
- 1 tablespoon 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 tablespoons olive oil
- 2 tablespoons avocado oil (for frying)
Instructions
- Prepare the sauce: In a large measuring cup, whisk together the soy sauce, maple syrup, water, sesame seed oil, rice vinegar, ginger puree, and pressed garlic cloves until well combined.
- Marinate the salmon: If needed, cut the salmon into serving-sized fillets. Place the salmon in a large deep casserole dish and pour the maple teriyaki sauce over it. Refrigerate and marinate for 15 to 45 minutes.
- Prepare the mango salsa: While salmon marinates, peel and dice the mangos and avocado into pea-sized pieces. Seed and dice the tomatoes. Dice the red onion or shallot and chop the cilantro. Place all salsa ingredients into a large mixing bowl but do not add lime juice, salt, or olive oil yet.
- Remove salmon from marinade: Take the salmon out of the fridge and gently remove fillets from the marinade onto a paper towel–lined tray. Pat the salmon lightly to dry. Pour the remaining marinade into a small saucepot.
- Reduce the teriyaki sauce: Bring the sauce to a simmer over low heat and cook for about 10 minutes until slightly thickened and reduced.
- Cook the salmon: Preheat a large frying pan over medium-high heat and add a few tablespoons of avocado oil. When the oil is hot, place the salmon skin-side down and fry for a few minutes per side until nicely browned and cooked through. Adjust cooking time for thinner cuts as they cook faster. Remove salmon and place on a wire rack to rest.
- Finish the salsa: Add lime juice, salt to taste, and olive oil to the bowl with the salsa ingredients. Toss gently to combine everything.
- Serve: Plate the salmon and spoon the reduced teriyaki sauce over the top. Add generous spoonfuls of mango salsa and serve immediately. Optionally serve with steamed white rice.
Notes
- Marinate the salmon for at least 15 minutes but no longer than 45 minutes to avoid over-marinating which can affect texture.
- Use a non-stick or well-seasoned pan to prevent the salmon from sticking during frying.
- Adjust salt in the mango salsa depending on the saltiness of your soy sauce and personal preference.
- The mango salsa can be prepared ahead of time but add lime juice and olive oil just before serving for best freshness.
- Serve with steamed jasmine or basmati rice for a complete meal.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Leftover teriyaki sauce can be refrigerated and used as a glaze for other dishes.
Nutrition
- Serving Size: 1 serving
- 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
