Description of this recipe
This Mango Teriyaki Salmon recipe is a delightful fusion of savory and sweet, bringing a tropical twist to a classic seafood dish. The vibrant mango teriyaki sauce, made from fresh mangoes, soy sauce, honey, and a touch of ginger and garlic, perfectly complements the rich and flaky salmon. Whether you’re looking for a quick weeknight dinner or an impressive dish for a special occasion, this recipe is sure to impress.
Why you will love this recipe
You’ll fall in love with this Mango Teriyaki Salmon for its ease of preparation, the explosion of flavors, and its health benefits. The combination of omega-3-rich salmon and antioxidant-packed mangoes makes it a nutritious and delicious meal. The sweet and tangy teriyaki sauce caramelizes beautifully on the salmon, creating a restaurant-quality dish in the comfort of your own home. It’s a surefire way to get everyone at the table excited about eating fish!
Ingredients:
For the Salmon:
- 4 salmon fillets (5–6 oz each, skin on or off)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (if pan-searing)
For the Mango Teriyaki Sauce:
- 1 ripe mango, peeled and chopped
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon fresh grated ginger, grated
- 1 clove garlic, minced
- ¼ teaspoon sesame oil (optional)
- 2–3 tablespoons water (to thin if needed)
Optional Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Fresh mango chunks
- Lime wedges
Preparation:
Step 1: Prepare the Mango Teriyaki Sauce: Begin by preparing the luscious mango teriyaki sauce. Peel and chop one ripe mango into chunks. In a blender or food processor, combine the mango chunks with ¼ cup of low-sodium soy sauce, 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar or apple cider vinegar, 1 teaspoon of freshly grated ginger, 1 minced clove of garlic, and ¼ teaspoon of sesame oil (if using). Blend all ingredients until you achieve a smooth consistency. If the sauce is too thick, gradually add 2–3 tablespoons of water until you reach your desired consistency. For a deeper, more concentrated flavor, pour the blended sauce into a small saucepan. Simmer over medium heat for about 5–7 minutes, allowing it to reduce slightly and thicken. Keep a close eye on it to prevent burning. Once thickened, set the sauce aside.
Step 2: Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. This ensures that the salmon doesn’t stick and makes the dish healthier by reducing the need for excess oil.
Step 3: Prep the Salmon Fillets: Take the 4 salmon fillets and gently pat them dry with paper towels. This helps remove excess moisture, allowing the salmon to cook evenly and the sauce to adhere better. Season the salmon fillets generously with salt and freshly ground black pepper to taste. If you prefer pan-searing instead of baking, heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Step 4: Glaze and Bake (or Pan-Sear) the Salmon: Place the seasoned salmon fillets on the prepared baking sheet, skin side down if the skin is still on. Generously brush each fillet with the mango teriyaki sauce, ensuring they are well coated. Transfer the baking sheet to the preheated oven and bake for approximately 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of your fillets.
Alternatively, if you’re pan-searing, place the salmon fillets skin-side down in the hot skillet. Sear for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-5 minutes, until cooked through.
Step 5: Optional Broil for Caramelization: For a beautiful, caramelized finish, you can broil the salmon for an additional 1–2 minutes. Keep a close watch to prevent burning, as the sugars in the sauce can caramelize quickly under the broiler.
Step 6: Garnish and Serve: Once the salmon is cooked to perfection, remove it from the oven (or skillet) and let it rest for a minute or two. Transfer the salmon to serving plates and drizzle with any remaining mango teriyaki sauce. Garnish with sliced green onions, toasted sesame seeds, fresh mango chunks, and lime wedges for an extra burst of flavor and visual appeal. Serve immediately and enjoy the harmonious blend of flavors.
COOKING Rating: Easy
Serving Suggestions: This Mango Teriyaki Salmon pairs wonderfully with a variety of side dishes. Consider serving it with:
- Steamed rice or quinoa to soak up the delicious sauce
- Roasted vegetables such as broccoli, asparagus, or bell peppers for a healthy and colorful accompaniment
- A fresh salad with a light vinaigrette to balance the richness of the salmon
- Edamame or seaweed salad for an Asian-inspired meal
Tips:
- Fresh Mango is Key: Using a ripe, juicy mango is essential for the best flavor. If mangoes are not in season, you can use frozen mango chunks, but be sure to thaw them completely and drain any excess liquid.
- Adjust the Sweetness: If you prefer a less sweet sauce, reduce the amount of honey or maple syrup. You can also add a pinch of red pepper flakes for a touch of heat.
- Don’t Overcook the Salmon: Overcooked salmon can be dry and tough. Cook it just until it flakes easily with a fork.
- Make Ahead: You can prepare the mango teriyaki sauce ahead of time and store it in the refrigerator for up to 3 days.
- Skin On or Off: Whether you choose to cook the salmon with the skin on or off is a matter of personal preference. Cooking with the skin on can help keep the salmon moist and add flavor, but some people prefer to remove it before serving.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information: (Per serving, approximate)
Calories: 350
Protein: 30g
Sodium: 300mg (depending on the soy sauce used)
Conclusion
The Mango Teriyaki Salmon recipe is a fantastic way to add a touch of tropical flair to your cooking repertoire. It’s a dish that’s both healthy and incredibly flavorful, making it perfect for any occasion. The vibrant sauce, combined with the succulent salmon, creates a memorable culinary experience that you’ll want to recreate time and time again. Enjoy the journey of creating this dish, and savor every bite!
5 Questions and Answers about this Recipe
Q1: Can I use frozen salmon for this recipe? A: Yes, you can use frozen salmon fillets. Make sure to thaw them completely before cooking. Pat them dry with paper towels to remove any excess moisture.
Q2: I don’t have rice vinegar. Can I substitute it with something else? A: Absolutely! Apple cider vinegar is a great substitute for rice vinegar in this recipe. You can also use white wine vinegar or even a squeeze of lemon juice in a pinch.
Q3: How can I make this recipe spicier? A: If you like a little heat, you can add a pinch of red pepper flakes to the mango teriyaki sauce. Alternatively, you can use a dash of your favorite hot sauce or a small amount of finely chopped chili.
Q4: Can I grill the salmon instead of baking or pan-searing it? A: Yes, grilling the salmon is a delicious option. Preheat your grill to medium heat and lightly oil the grates. Place the salmon fillets skin-side down (if using skin-on fillets) and grill for about 4-5 minutes per side, or until cooked through.
Q5: What’s the best way to store leftover Mango Teriyaki Salmon? A: Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warmed through. It’s also delicious cold in salads or sandwiches.
