Description
Easy Mango Teriyaki Salmon features wild salmon fillets marinated in a sweet and savory maple teriyaki sauce, pan-fried to a perfect golden brown, and topped with a fresh, zesty mango salsa. This dish offers a beautiful balance of flavors and textures, perfect for a quick and impressive dinner.
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
Instructions
- Prepare the Teriyaki Sauce: In a large measuring cup, whisk together the soy sauce, maple syrup, water, ginger puree, pressed garlic, sesame seed oil, and rice vinegar until well combined.
- Marinate the Salmon: Portion the salmon into serving-size fillets if needed. 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 flavors to meld.
- Prepare the Mango Salsa: While the salmon marinates, 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 hold off on dressing until later.
- Reduce the Teriyaki Sauce: Remove the salmon from the marinade and place it on a tray lined with paper towels. Pat the fillets lightly to dry them. Pour the remaining marinade into a small saucepan, bring it to a simmer, then cook over low heat for about 10 minutes until thickened and reduced.
- Cook the Salmon: Heat a large frying pan over medium-high heat and add a few tablespoons of avocado oil. Once the oil is very hot, add the salmon fillets skin-side down. Fry each side for a few minutes until nicely browned and cooked through. Thinner fillets will cook faster. Remove the salmon and set it on a wire rack to rest.
- Finish the Mango Salsa: Squeeze fresh lime juice over the salsa mixture, season with salt, and drizzle with olive oil. Toss gently with a large spoon to combine all flavors.
- Serve: Plate the salmon, spoon the reduced teriyaki sauce over the top, and add generous spoonfuls of mango salsa. Serve immediately, optionally with steamed white rice on the side.
Notes
- Marinating the salmon for longer enhances flavor but do not exceed 45 minutes to avoid fish breaking down.
- Use ripe mangos and avocado for the best salsa texture and sweetness.
- If you prefer, grill the salmon instead of pan-frying for a smoky twist.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Leftover salsa can be refrigerated for up to one day but is best fresh.
- Use avocado oil or another high smoke point oil for frying the salmon to prevent burning.
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
