Description
Easy Mango Teriyaki Salmon combines succulent wild salmon fillets with a sweet and savory maple teriyaki sauce, paired with a fresh and vibrant mango salsa. This delightful dish is perfect for a quick and flavorful dinner, featuring a balance of sweet, tangy, and savory flavors topped with a colorful salsa for a refreshing finish.
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
Additional
- avocado oil, a few tablespoons for frying
Instructions
- Prepare Teriyaki Sauce: Combine soy sauce, maple syrup, water, ginger puree, garlic, sesame seed oil, and rice vinegar in a large measuring cup and whisk thoroughly to mix all ingredients.
- Marinate Salmon: Portion salmon into fillets if needed, then place in a large deep casserole dish. Pour the teriyaki sauce over the salmon. Refrigerate and marinate for 15 to 45 minutes to enhance flavor.
- Prepare Mango Salsa: Peel and dice mangos and avocado into pea-sized pieces. Seed and dice tomatoes. Dice the onion or shallot and chop cilantro finely. Place all salsa ingredients into a large mixing bowl but do not add lime juice, salt, or olive oil yet.
- Reduce Teriyaki Sauce: Remove salmon from marinade onto a paper towel-lined tray and pat dry lightly. Pour remaining marinade into a small saucepan and bring to a simmer, then cook over low heat for about 10 minutes until reduced and slightly thickened.
- Cook Salmon: Heat a large frying pan over medium-high heat and add a few tablespoons of avocado oil. When the oil is hot, add salmon skin-side down first. Fry salmon for a few minutes per side until a nice brown crust forms and the fish is cooked through. Thinner pieces cook faster. Remove salmon and let rest on a wire rack.
- Finish Mango Salsa: Squeeze lime juice over the combined salsa ingredients, season with salt to taste, and drizzle olive oil. Toss gently with a large spoon until evenly mixed.
- Serve: Place salmon on plates, spoon the reduced teriyaki sauce over the top, and add generous spoonfuls of mango salsa. Serve immediately, optionally with steamed white rice.
Notes
- Marinating time can be adjusted based on schedule; longer marination yields deeper flavor.
- Use fresh ginger or ginger puree for best flavor in teriyaki sauce.
- When frying salmon, avoid overcrowding the pan to ensure even browning.
- For a gluten-free option, ensure soy sauce used is gluten-free.
- Mango salsa can be prepared in advance but add lime juice and olive oil just before serving to keep it fresh.
- Serve with steamed rice or quinoa for a complete meal.
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
