u003cstrongu003eCan I use frozen salmon for this Mango Teriyaki Salmon Recipe?u003c/strongu003e

Yes, you can! Just make sure to thaw frozen salmon completely in the fridge before marinating and cooking. Fresh wild salmon is ideal for flavor, but good-quality frozen works fine too.

u003cstrongu003eHow do I know when the salmon is perfectly cooked?u003c/strongu003e

Salmon is done when it flakes easily with a fork but still feels slightly firm to the touch. Cooking times vary with thickness, but generally 3u20134 minutes per side is perfect for medium fillets. Avoid overcookingu2014it can dry out the fish.

u003cstrongu003eCan I make this recipe ahead of time for a party?u003c/strongu003e

Absolutely! Marinate the salmon a few hours ahead and store it covered in the fridge. You can also prep the mango salsa a few hours in advance but add lime juice and olive oil just before serving to keep it fresh and colorful.

u003cstrongu003eWhat side dishes go best with Mango Teriyaki Salmon?u003c/strongu003e

Steamed white rice or jasmine rice is classic, but you can also try a light Asian cucumber salad, steamed greens like bok choy or broccoli, or a crunchy slaw to round out the meal.

Mango Teriyaki Salmon Recipe | Delicious and Healthy Meal

Description

This Easy Mango Teriyaki Salmon recipe combines perfectly seared wild salmon with a sweet and savory maple teriyaki sauce, topped with a fresh and vibrant mango salsa. It’s a flavorful, nutritious dish perfect for a quick dinner that feels gourmet.

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 tablespoon sesame seed oil
1 tablespoon rice vinegar
1 tablespoon 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 tablespoons olive oil

Additional

Avocado oil for frying (a few tablespoons)

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Instructions

Prepare Teriyaki Sauce Combine soy sauce, maple syrup, water, ginger puree, garlic, sesame seed oil, and rice vinegar in a large measuring cup. Whisk thoroughly until well combined.
Marinate Salmon Portion the salmon into fillets if needed. Place salmon in a deep casserole dish and pour the maple teriyaki sauce over it. Refrigerate and marinate for 15 to 45 minutes.
Prepare Mango Salsa Peel and dice mangos and avocado into pea-sized pieces. Seed and dice the tomatoes. Dice the onion and chop the cilantro. Place all salsa ingredients in a large bowl but do not add lime juice, salt, or olive oil yet.
Reduce Sauce Remove salmon from marinade and pat dry with paper towels. Pour remaining marinade into a small saucepot and bring to a simmer over medium heat. Reduce on low heat for about 10 minutes until slightly thickened.
Cook Salmon Heat a large frying pan over medium-high heat and add a few tablespoons of avocado oil. Once hot, place salmon skin-side down. Fry for a few minutes per side until browned and cooked through. Remove salmon and let rest on a wire rack.
Finish Salsa Add lime juice, salt to taste, and olive oil to the salsa mixture. Toss gently with a large spoon to combine flavors evenly.
Serve Plate the salmon, spoon reduced teriyaki sauce over the top, then add generous spoonfuls of mango salsa. Optionally serve with steamed white rice as a side.

Notes

Marinate the salmon for the full 45 minutes if time allows for a deeper flavor infusion.
Use ripe but firm mangoes to prevent the salsa from becoming too mushy.
If avocado is unavailable, substitute with cucumber for a fresher crunch.
Reduce the sauce slowly to avoid burning and ensure it thickens nicely without becoming too salty.
Make sure the frying pan is hot before adding salmon to get a crispy skin.
For a gluten-free option, use tamari instead of soy sauce.

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