Description
This Easy Mango Teriyaki Salmon combines flavorful pan-seared salmon with a sweet and savory homemade teriyaki sauce, topped with a vibrant mango salsa. It’s a delicious, healthy, and colorful dish that is perfect for weeknight dinners or special occasions, offering a delightful balance of tender fish and fresh fruitiness.
Ingredients
Units
Scale
For Salmon and Marinade
- 2 pounds wild salmon, portioned
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
Instructions
- Prepare the maple teriyaki sauce: In a large measuring cup, whisk together soy sauce, maple syrup, water, ginger puree, garlic, sesame seed oil, and rice vinegar until well combined.
- Marinate the salmon: If needed, portion the salmon into individual fillets. Place the salmon in a large, deep casserole dish and pour the prepared teriyaki sauce over the top. Cover and refrigerate for 15 to 45 minutes to allow the flavors to meld.
- Make the mango salsa: Peel and dice the mangos and avocado into pea-sized pieces. Seed and dice the tomatoes. Finely dice the onion or shallot. Chop the cilantro. Combine all the ingredients in a large mixing bowl but do not dress yet.
- Cook the remaining teriyaki sauce: Remove the marinated salmon from the fridge. Carefully transfer the salmon to a paper towel-lined tray to dry slightly. Pour the remaining marinade into a small saucepan and bring to a simmer. Reduce the heat to low and simmer for about 10 minutes until the sauce thickens.
- Cook the salmon: Preheat a large frying pan over medium-high heat. Add a few tablespoons of avocado oil. Once the oil is hot, add the salmon skin-side down and sear for 3-4 minutes, then flip and cook for another 3-4 minutes or until browned and cooked through. Remove from heat and let rest briefly.
- Finish the salsa: Squeeze lime juice over the salsa, season with salt to taste, add olive oil, and toss to combine.
- Serve: Plate the salmon, spoon the reduced teriyaki sauce over each fillet, and top with generous spoonfuls of mango salsa. Optionally, serve with steamed white rice.
Notes
- Adjust cooking time based on the thickness of the salmon fillets.
- Use fresh, ripe mangoes for the best flavor.
- You can prepare the salsa a few hours in advance; just add the lime juice and olive oil just before serving.
- Ensure the fish is cooked until opaque and flakes easily with a fork.
- The dish pairs beautifully with jasmine rice or quinoa for a complete meal.
Nutrition
- Serving Size: 1 salmon 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
