Description
Delight in the vibrant flavors of this Easy Mango Teriyaki Salmon recipe, featuring wild salmon marinated in a sweet maple teriyaki sauce and topped with a fresh, zesty mango salsa. Perfectly pan-fried for a crispy exterior and juicy interior, this dish pairs beautifully with steamed white rice for a satisfying meal.
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
- 3 tbsp avocado oil (for frying)
Instructions
- Prepare the Sauce: Combine soy sauce, maple syrup, water, ginger puree, garlic, sesame seed oil, and rice vinegar in a large measuring cup and whisk until fully blended.
- Marinate the Salmon: If necessary, portion the salmon into serving-size fillets. Place the salmon in a large, deep casserole dish and pour the teriyaki sauce over it. Refrigerate to marinate for 15 to 45 minutes.
- Prepare the Mango Salsa: Peel and dice the mangos and avocado into pea-sized pieces. Seed and dice the tomatoes. Dice the onion and chop the cilantro. Combine all these ingredients in a large mixing bowl but do not add dressing yet.
- Drain and Reduce Sauce: Remove the salmon from the marinade and place on a paper towel-lined tray to pat dry gently. Pour the leftover marinade into a small saucepan and simmer over low heat for 10 minutes until thickened and reduced.
- Cook the Salmon: Preheat a large frying pan over medium-high heat and add avocado oil. When the oil is hot, place the salmon skin-side down. Fry for several minutes on each side until the salmon is browned and cooked through. Transfer salmon to a wire rack to rest.
- Dress the Salsa: Squeeze lime juice over the mango salsa, season with salt, and drizzle with olive oil. Toss gently to combine.
- Serve: Plate the salmon, spoon the reduced teriyaki sauce over the top, and add a generous serving of mango salsa. Serve with steamed white rice if desired and enjoy.
Notes
- Marinate the salmon for the full 45 minutes if you want a stronger flavor.
- Use wild salmon for best texture and flavor, but farmed salmon can be substituted if needed.
- If you like a thinner sauce, reduce simmer time slightly; for thicker glaze, simmer longer.
- Mango salsa can be customized by adding diced jalapeño for extra heat or substituting lime with lemon juice.
- Make sure the frying pan and oil are hot before adding salmon to get a nice crispy skin.
- Leftover teriyaki sauce can be refrigerated and used as a glaze or dipping sauce 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
