Picture this: luscious salmon fillets, glazed with the most delicious mango teriyaki sauce, paired with a bright mango salsa that sings with freshness. This Easy Mango Teriyaki Salmon is the perfect blend of sweet, savory, and tangy, creating a mouthwatering dish that you’ll find hard to resist!
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of mango, teriyaki, and fresh salsa gives this dish a delightful and irresistible flavor profile.
- Simple Ingredients: With everyday ingredients, you create an extraordinary meal, making it easy for weeknight dinners or entertaining guests.
- Nutritious and Healthy: This recipe is not only delicious but also rich in nutrients like omega-3s, vitamins, and antioxidants.
- Quick to Prepare: Enjoy a gourmet meal in under an hour, from prep to plate, without any fuss.
Ingredients You’ll Need
This delightful dish relies on a simple yet powerful lineup of ingredients. Each one plays a crucial role, whether it’s lending vibrant color or creating the perfect blend of sweet and savory flavors that make our Easy Mango Teriyaki Salmon so unforgettable.
- Wild salmon: Packed with omega-3s, it serves as the hearty, protein-rich base for this dish.
- Soy sauce: Provides the essential savory umami that balances the sweetness in the sauce.
- Maple syrup: Adds a touch of natural sweetness that elevates the flavors of the sauce.
- Garlic and ginger: Fresh and aromatic, these ingredients infuse the sauce with depth and warmth.
- Ripe mangos: The star in the salsa, bringing a juicy, tropical sweetness to every bite.
- Cilantro: Adds a burst of freshness and slight citrusy note.
Variations
Our Easy Mango Teriyaki Salmon is incredibly adaptable to suit various tastes and needs. Feel free to mix things up by tweaking the recipe here or there—it’s super easy!
- Spicy Kick: Add a chopped jalapeño or a dash of cayenne pepper to the salsa for a fiery twist.
- Vegetarian Swap: Use firm tofu instead of salmon, allowing it to marinate longer for maximum flavor absorption.
- Gluten-Free Option: Replace soy sauce with tamari or a gluten-free alternative.
How to Make Easy Mango Teriyaki Salmon
Step 1: Prepare the Maple Teriyaki Sauce
Start by whisking together soy sauce, maple syrup, water, sesame seed oil, rice vinegar, ginger, and garlic. This mix will be reserved for marinating your salmon to provide it with that rich, enticing teriyaki flavor.
Step 2: Marinate the Salmon
Portion your salmon into fillets and submerge them in your prepared teriyaki sauce within a deep dish. Let them chill in the fridge for 15 to 45 minutes to soak up all those delicious flavors.
Step 3: Make the Mango Salsa
While the salmon’s marinating, dice the fresh mango, avocado, and tomatoes. Mix them with chopped onion, cilantro, and lime juice but hold off dressing until right before serving.
Step 4: Cook and Serve
Remove the salmon from marinade and pat dry. Reduce the marinade by simmering. Then, fry the salmon until brown and serve it with drizzled teriyaki sauce and heaps of refreshing mango salsa.
Pro Tips for Making Easy Mango Teriyaki Salmon
- Pan Temperature Perfection: Ensure your pan is hot before adding salmon for that desirable crispy skin.
- Ideal Marinade Time: Don’t exceed 45 minutes of marinating to prevent overpowering the salmon’s natural flavor.
- Salsa Freshness: Dress the salsa just before serving for maximum crispness and vibrancy.
- Avocado Slicing: For a uniform look, slice avocado just before serving to minimize browning.
How to Serve Easy Mango Teriyaki Salmon
Garnishes
Add some extra flair with thinly sliced green onions or sesame seeds sprinkled over the top, which will complement the vibrant colors of the salsa beautifully.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or quinoa, which soak up the flavors of the teriyaki sauce and provide a wholesome base.
Creative Ways to Present
For an elegant touch, serve salmon on a long platter with a mound of salsa cascading over the fillets, surrounded by lime wedges and sprinkled cilantro for a pop of color.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor.
Freezing
You can freeze the cooked salmon separately from the salsa for up to a month. Thaw in the refrigerator before reheating.
Reheating
Gently reheat the salmon in a skillet over low heat or in a microwave, ensuring it remains moist and doesn’t overcook.
FAQs
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Can I use other fish instead of salmon?
Yes, you can easily substitute salmon with other fish like cod or halibut; just adjust cooking times as needed for thinner fillets.
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What if I don’t have fresh mangoes?
If fresh mangoes aren’t available, you can use frozen mango chunks, thawed and diced, but fresh provides the best texture and flavor.
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Is there a substitute for sesame oil?
For a similar nutty aroma, you can use a small amount of toasted walnut oil or simply omit it if preferred.
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How can I make this dish spicy?
Add diced jalapeños to the salsa or a sprinkle of chili flakes into the sauce during preparation for a spicy twist.
Final Thoughts
So go ahead and dive into this delightful Easy Mango Teriyaki Salmon. It’s not just a meal; it’s a celebration of flavors on a plate. Give it a try, and let it bring joy and culinary satisfaction to your dining table!
Print
Easy Mango Teriyaki Salmon Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian-inspired
Description
This Easy Mango Teriyaki Salmon recipe combines tender, pan-fried salmon with a vibrant mango salsa and a rich, flavorful teriyaki glaze. Perfect for a quick weeknight dinner or a special meal, it offers a delightful balance of sweet, savory, and tangy flavors with minimal prep and cooking time.
Ingredients
For 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
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 tbsp olive oil
For Salmon:
- 2 pounds wild salmon, portioned into fillets
Instructions
- Prepare the maple teriyaki sauce: Combine soy sauce, maple syrup, water, ginger, garlic, sesame seed oil, and rice vinegar in a large measuring cup and whisk until well mixed.
- Marinate the salmon: If needed, portion the salmon into serving fillets. Place the salmon in a large, deep casserole dish and pour the teriyaki sauce over it. Cover and refrigerate for 15 to 45 minutes.
- Make the mango salsa: Peel and dice the mangos and avocado into pea-sized pieces. Seed and dice the tomatoes. Finely dice the red onion or shallot. Chop the cilantro. Place all in a large mixing bowl but do not dress yet.
- Cook the teriyaki sauce: Remove salmon from marinade and pat dry with paper towels. Pour remaining marinade into a small saucepan. Bring to a simmer over low heat and cook for about 10 minutes until sauce reduces slightly.
- Fry the salmon: Preheat a large frying pan over medium-high heat. Add a few tablespoons of olive or avocado oil. Once hot, add the salmon skin-side down. Cook 3-4 minutes per side or until nicely browned and cooked through. Remove and let rest on a wire rack.
- Finish the salsa: Squeeze lime juice over the salsa, season with salt, and drizzle with olive oil. Toss gently to combine.
- Serve: Plate the fried salmon, spoon the teriyaki sauce over it, and top with mango salsa. Optionally, serve with steamed white rice.
Notes
- Use fresh, ripe mango for the best flavor.
- Adjust cooking times based on the thickness of the salmon fillets.
- If you prefer a spicier salsa, add finely chopped jalapeño.
- For extra flavor, sprinkle toasted sesame seeds over the finished dish.
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: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 49 g
- Cholesterol: 125 mg
