Mango Teriyaki Salmon is a tasty dish that combines juicy salmon with a sweet and savory mango teriyaki sauce. It’s super easy to make and looks great on the dinner table!
The bright flavors of the mango really shine through, making it feel like a tropical getaway—without the plane ticket! 🍍 I love serving it with rice or veggies for a complete meal.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets have the best flavor and texture. If salmon isn’t available, you can use trout or even chicken if you prefer. Each will work great with the teriyaki sauce.
Soy Sauce: This is essential for the teriyaki flavor. If you need a gluten-free option, look for tamari or coconut aminos. They have a similar taste but fit dietary needs.
Honey: Honey adds sweetness. You can swap it with maple syrup or agave if you want a different sweetener—or if you’re vegan, these are great alternatives.
Mango: While ripe mango adds a lovely sweetness, you can substitute it with pineapple or papaya for a different, yet delicious, flavor profile.
Cilantro: Fresh cilantro adds brightness. If you’re not a fan, parsley can be a good substitute to give you that fresh herb note!
How Can I Get the Salmon Perfectly Cooked?
Cooking salmon can be tricky; you want it juicy but not overdone. Here are some tips to help you achieve the perfect result:
- Start with a hot skillet to get that nice sear on the salmon; this helps lock in moisture.
- Cook on medium-high heat for about 4 minutes without moving it, then flip it gently.
- When it’s flipped, reduce the heat slightly. Cooking times can vary, but aim for 3-4 minutes more depending on thickness.
- For added flavor, spoon teriyaki sauce over the salmon in the last minute of cooking.
- Don’t forget, salmon will continue to cook a bit after you take it off the heat, so it’s okay if it’s slightly undercooked at first!
With these tips and ingredient insights, your Mango Teriyaki Salmon will be a hit at your table! Enjoy!
How to Make Mango Teriyaki Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/2 avocado, diced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, including 10 minutes of prep time and 20 minutes for cooking. It’s quick and perfect for a weeknight dinner or a weekend treat!
Step-by-Step Instructions:
1. Season the Salmon:
Start by lightly seasoning the salmon fillets with salt and black pepper on both sides. This will enhance the flavor of the fish.
2. Prepare the Teriyaki Sauce:
In a small saucepan, mix together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Bring this mixture to a gentle boil over medium heat. Once boiling, reduce the heat and let it simmer for about 5 minutes. If you like a thicker sauce, stir in the cornstarch mixed with water and cook until thickened. Remove from heat and set aside.
3. Cook the Salmon:
Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down (if they have skin) and cook for about 4 minutes until they are golden and crisp. Carefully flip the salmon and cook for another 3-4 minutes or until they are cooked to your desired doneness. In the last minute of cooking, spoon some of the teriyaki sauce over the salmon to give it a nice glaze.
4. Make the Mango Salsa:
While the salmon is cooking, prepare the mango salsa. In a medium bowl, gently mix together the diced mango, red bell pepper, avocado, chopped cilantro, and lime juice. This salsa will add a fresh and vibrant touch to your dish!
5. Serve and Enjoy:
Carefully remove the salmon from the skillet and place it on a plate. Drizzle additional teriyaki sauce around the salmon for extra flavor. Top the salmon with a generous portion of the mango salsa. If you wish, you can garnish with more chopped cilantro.
Serve it immediately with steamed rice or your favorite side dish. Enjoy your delicious and colorful Mango Teriyaki Salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. The best way to thaw salmon is to place it in the refrigerator overnight or submerge it in cold water for about an hour.
What Alternatives Can I Use for Mango?
If mango isn’t in season, you can substitute it with diced pineapple, papaya, or even peach for a different tropical twist. Each will bring a sweet and fruity flavor to the dish!
How Should I Store Leftovers?
Store any leftover salmon and salsa in an airtight container in the fridge for up to 2 days. Reheat the salmon gently in the microwave or on the stove to preserve its texture, and add fresh salsa right before serving!
Can I Make the Teriyaki Sauce in Advance?
Absolutely! You can prepare the teriyaki sauce ahead of time and store it in the fridge for up to a week. Just give it a good stir or heat it slightly before using, as it may thicken in the fridge.
