If you’re on the hunt for a scrumptious, vibrant dish that screams summer, look no further than the Easy Mango Teriyaki Salmon. This recipe is a symphony of flavors with fresh mango salsa dancing around perfectly cooked salmon, all drizzled with a sweet and savory teriyaki sauce. It’s not just a meal; it’s an experience!
Why You’ll Love This Recipe
- Quick and Easy: Prepping and cooking this meal takes less than an hour!
- Flavor Explosion: The combination of sweet mango, savory soy, and spicy ginger is simply irresistible.
- Flexible Serving: Paired with rice or salad, this dish is adaptable to any meal setting.
Ingredients You’ll Need
This Easy Mango Teriyaki Salmon recipe features simple, pantry-friendly ingredients that pack a punch of flavor. Each element plays a crucial role, whether it’s the sweet mangoes for a tropical touch or the bold soy sauce for depth.
- 2 pounds wild salmon, portioned: Opt for wild salmon for a richer flavor and better texture.
- Soy sauce: Provides the essential umami backbone of the teriyaki sauce.
Variations
This versatile Easy Mango Teriyaki Salmon can easily be adapted to fit your taste preferences or dietary needs. Discover how you can tweak this recipe to make it your own!
- Spiced-up Mango Salsa: Add jalapeño peppers to the salsa for an extra kick.
- Gluten-Free: Use tamari instead of soy sauce for a gluten-free teriyaki sauce.
How to Make Easy Mango Teriyaki Salmon
Step 1: Prep the Teriyaki Sauce
Begin by combining soy sauce, maple syrup, water, ginger, garlic, sesame oil, and rice vinegar in a large measuring cup. Whisk them until they blend into a cohesive sauce.
Step 2: Marinate the Salmon
Portion your salmon into fillets if needed. Lay them in a casserole dish and pour the teriyaki sauce over, then place in the fridge to marinate for 15 to 45 minutes. This soak will make the salmon irresistibly savory.
Pro Tips for Making Easy Mango Teriyaki Salmon
- Searing Mastery: Ensure your pan is hot before adding the salmon to create a perfect crispy skin.
- Reducing the Sauce: Don’t rush the sauce reduction; a slow simmer enhances flavor concentration.
- Salsa Timing: Mix the salsa just before serving to maintain its vibrant colors and textures.
- Oil Matters: Use avocado oil for frying; its high smoke point will prevent the fish from burning.
How to Serve Easy Mango Teriyaki Salmon
Garnishes
Top your salmon with extra chopped cilantro and a light dusting of sesame seeds for a flavorful and visually appealing garnish.
Side Dishes
Steamed jasmine rice or a simple mixed greens salad pairs beautifully, balancing the bold flavors with something light and fresh.
Creative Ways to Present
Arrange your salmon over a bed of rice, with a cascade of the vibrant mango salsa over top, and artfully place lime wedges on the side for a pop of color.
Make Ahead and Storage
Storing Leftovers
Store leftover salmon in an airtight container in the refrigerator for up to two days; the salsa is best enjoyed fresh but can also be stored separately.
Freezing
Freeze the salmon before cooking by wrapping fillets individually in parchment paper and placing them in a freezer bag. Thaw completely in the refrigerator before cooking.
Reheating
To reheat, warm the salmon in a pan on low heat, adding a splash of water if needed, until it’s heated through — try to avoid the microwave, which can dry out the fish.
FAQs
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Can I use frozen mango for the salsa?
Fresh mango is preferred for its firm texture, but you can use defrosted frozen mango in a pinch, keeping in mind it might be a bit softer.
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What is the best way to peel a mango?
A potato peeler works wonders for removing mango skin easily and reducing waste compared to a knife.
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Is salmon’s skin edible?
Yes, salmon skin is perfectly edible and teeming with rich nutrients and omega-3 fats, especially when cooked until crispy.
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What if I can’t find fresh cilantro?
If fresh cilantro isn’t available, flat-leaf parsley or a bit of mint can be used as a substitute, offering a different but delicious flavor profile.
Final Thoughts
The Easy Mango Teriyaki Salmon recipe is more than a dish; it’s a culinary adventure that promises to enthrall your senses. I hope you’ll give it a try and enjoy every bite as much as I do. Cook up a batch, and share the love — your taste buds will thank you!
Print
Easy Mango Teriyaki Salmon Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian-inspired
Description
A flavorful and healthy dish combining tender pan-fried salmon with a sweet and savory mango salsa topped with a rich maple teriyaki sauce. Perfect for a quick weeknight dinner or an impressive weekend meal, this recipe offers a delightful balance of protein, vibrant fruitiness, and Asian-inspired glaze.
Ingredients
For 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
For 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
For Salmon:
- 2 pounds wild salmon, portioned
Instructions
- Prepare the Maple Teriyaki Sauce: Combine the soy sauce, maple syrup, water, ginger, garlic, sesame seed oil, and rice vinegar in a large measuring cup. Whisk the ingredients together until well combined.
- Portion and Marinate Salmon: If needed, cut the salmon into serving-sized fillets. Place the salmon into a large, deep casserole dish and pour the prepared teriyaki sauce over the top. Cover and refrigerate for 15 to 45 minutes to marinate.
- Make Mango Salsa: Peel and dice the mangos into small, pea-sized pieces. Prepare the avocado similarly. Seed and dice the tomatoes. Finely dice the red onion or shallot. Chop the cilantro. Combine all these ingredients in a large mixing bowl but do not add lime juice and oil yet.
- Cook the Salmon: Remove the salmon from the fridge and gently pat dry with paper towels. Pour the remaining teriyaki sauce into a small saucepan and bring to a simmer over low heat. Cook for about 10 minutes until sauce reduces slightly. Meanwhile, preheat a large frying pan over medium-high heat, add a few tablespoons of avocado oil. Once hot, add the salmon skin-side down and cook for 3-4 minutes per side, or until nicely browned and cooked through. Remove and place on a wire rack to rest.
- Finish the Salsa: Squeeze lime juice over the salsa, season with salt, and drizzle with olive oil. Toss to combine thoroughly.
- Serve: Plate the fried salmon, spoon the reduced teriyaki sauce over the top, and add generous spoonfuls of mango salsa. Optionally, serve with steamed white rice for a complete meal.
Notes
- Ensure the salmon is pat dry before frying to get a crispy exterior.
- You can use frozen mango if fresh is unavailable; just thaw before using.
- Adjust the garlic and ginger quantities according to your taste preference.
- Leftover sauce can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 652 kcal
- Sugar: 30 g
- Sodium: 924 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 49 g
- Cholesterol: 125 mg
