This Mango Teriyaki Salmon is a delicious treat! It’s made with juicy salmon fillets glazed in sweet teriyaki sauce and topped with fresh mango. Yum!
If you’re like me, you’ll love the blend of sweet and savory flavors in every bite. I often serve this with rice and veggies for a colorful dinner!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the best choice for this dish. You can also use skinless fillets for easier serving. If you’re looking for an alternative, trout or even chicken breast work nicely, just adjust cooking times accordingly.
Soy Sauce: I suggest using low-sodium soy sauce to control the saltiness. If you’re gluten-free, go for tamari. You can substitute with coconut aminos for a lower-sodium, soy-free option!
Mirin: If you can’t find mirin, you can replace it with a mix of white wine vinegar and a little sugar. Or simply use extra honey for sweetness. It’ll still taste great!
Mango: Fresh mango brings a lovely sweetness, but if it’s out of season, feel free to use canned mango or even pineapple for a different flavor! Just ensure they’re drained well.
How Do You Cook Salmon Perfectly Every Time?
Cooking salmon well is key for this recipe. Here’s how to get it just right:
- Start by patting the salmon dry to get a nice sear. This keeps the fish from steaming and gives it a better texture.
- Heat your skillet on medium-high. This ensures a good sear and prevents sticking.
- Cook skin-side down for best flavor; it adds protection against drying out. Don’t move it around too much; let it sear!
- Flip it when it’s golden brown for a crispy texture. Basting with teriyaki sauce adds moisture and flavor!
- Check doneness by gently pressing. When it flakes easily, it’s ready!
These tips will help you serve perfectly cooked salmon every time! Enjoy your cooking!
How to Make Mango Teriyaki Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
For the Teriyaki Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Mango Salsa:
- 1 ripe mango, peeled and diced
- 1 small red chili (optional), finely chopped
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
For Serving:
- Lime wedges
- Cooked rice or couscous
How Much Time Will You Need?
This recipe will take about 25 minutes to prepare. You’ll spend around 10 minutes making the teriyaki sauce and preparing the ingredients, then about 15 minutes cooking the salmon and assembling the dish. It’s quick and so rewarding!
Step-by-Step Instructions:
1. Preparing the Teriyaki Sauce:
Start by making the teriyaki sauce! In a small saucepan over medium heat, mix the soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger. Bring this mixture to a gentle simmer and let it cook for about 5–7 minutes until it thickens slightly. This will create a delicious glaze for your salmon. Once done, remove it from the heat and set it aside.
2. Season the Salmon Fillets:
Next, grab your salmon fillets. Pat them dry using a paper towel. This helps to get a nice sear! Season both sides with a sprinkle of salt and pepper, adding just the right flavor.
3. Cooking the Salmon:
Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot, carefully place the salmon fillets in the skillet skin-side down if they have skin. Cook them for about 4–5 minutes until they are golden brown on that side. Once browned, gently flip the fillet over and generously brush it with the teriyaki sauce. Cook for another 3–4 minutes, or until the salmon flakes easily with a fork and is nicely glazed.
4. Making the Mango Salsa:
While the salmon cooks, prepare the mango salsa! In a bowl, combine the diced mango, finely chopped red chili (if using), sliced green onions, and chopped cilantro. Toss everything together gently to mix the flavors. This salsa is fresh and bright!
5. Plate and Serve:
Now it’s time to serve! Spoon some cooked rice or couscous onto each plate, then carefully place a salmon fillet on top. Drizzle any remaining teriyaki sauce over the salmon and add the mango salsa on top. Finish by garnishing with extra cilantro and serve with lime wedges on the side for a zesty kick.
Enjoy your fresh and vibrant Mango Teriyaki Salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely beforehand. The best way to thaw salmon is to place it in the refrigerator overnight or submerge it in a sealed plastic bag in cold water for about 30 minutes. Pat it dry before cooking!
What Can I Substitute for Mirin?
If you don’t have mirin, feel free to use a mixture of white wine vinegar and sugar to mimic the sweetness. For a simpler option, just use extra honey in your teriyaki sauce for a delicious flavor.
How Do I Store Leftovers?
Leftover mango teriyaki salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in the microwave or on the stovetop over low heat to prevent it from drying out.
Can I Make the Salsa Ahead of Time?
Absolutely! You can make the mango salsa a few hours in advance. Just store it in the refrigerator in a covered container. If using avocado, add it just before serving to prevent browning.