This Mango Teriyaki Salmon is a tasty mix of sweet and savory flavors! The juicy mango adds a tropical twist to the tender salmon, making it a delightful dish for any meal.
Who knew that mango and teriyaki could become best friends? I love serving this with rice and veggies for a colorful plate that brings smiles to the table. Yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal for this recipe, but you can use skinless or frozen salmon if that’s what you have. If you’re looking for a lighter option, try using baked or poached salmon instead!
Mangoes: Ripe mangoes add sweetness. If they’re not in season, you can use canned mango chunks or even diced peaches as a substitute. Just make sure they are sweet!
Soy Sauce: Use low-sodium soy sauce to control the saltiness. You can substitute it with tamari for a gluten-free option or coconut aminos for a soy-free version.
Mirin: Mirin gives a nice sweetness. If you can’t find it, sweet white wine or a mix of dry sherry and sugar can do nicely as an alternative.
Honey: You can swap honey with maple syrup or agave nectar for a vegan-friendly option. Brown sugar also works great and adds a nice caramel flavor.
How Do I Make the Salmon Skin Crispy?
Getting the skin crispy is key for a delightful texture. Here’s how:
- Start with a dry salmon skin; pat it with paper towels to remove moisture.
- Heat your skillet until it’s nice and hot before adding oil.
- Place the salmon skin-side down without moving it for the first few minutes to let it crisp.
- Don’t overcrowd the pan; if you have more fillets, cook them in batches.
Keep an eye on the cooking time—salmon can overcook quickly. A good rule is to cook them to around 125°F for a moist and tender result. Enjoy your cooking!
Mango Teriyaki Salmon Recipe
Ingredients You’ll Need:
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- For the Mango Salsa:
- 2 ripe mangoes, peeled and diced
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
- For the Teriyaki Sauce:
- 1/3 cup soy sauce
- 1/4 cup mirin (or substitute with dry sherry)
- 1/4 cup honey (or brown sugar)
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- For Cooking:
- 2 tablespoons vegetable oil
- Cooked white rice, for serving
How Much Time Will You Need?
This delicious Mango Teriyaki Salmon takes about 20-25 minutes to prepare and cook. You’ll need about 10 minutes for prepping the ingredients and 15 minutes for cooking the salmon and preparing the salsa. Quick and satisfying!
Step-by-Step Instructions:
1. Make the Teriyaki Sauce:
In a small saucepan, combine the soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger. Place over medium heat and stir until it comes to a simmer. This should take a few minutes.
2. Thicken the Sauce:
Now, stir in the cornstarch slurry. Keep cooking and stirring for about 2-3 minutes, or until the sauce has thickened into a glossy teriyaki glaze. Once done, remove it from the heat and set aside.
3. Cook the Salmon:
Heat the vegetable oil in a large skillet over medium-high heat. Season your salmon fillets lightly with salt. Carefully place the fillets skin-side down in the hot skillet. Let them cook for about 4-5 minutes without moving them, to get that nice crispy skin.
4. Flip and Finish Cooking:
Once the skin is crispy and the salmon is cooked halfway through, flip the fillets over. Cook for another 3-4 minutes, or until they’re done to your liking.
5. Prepare the Mango Salsa:
In a bowl, gently toss the diced mango with about 1/4 cup of the teriyaki sauce. Add half of the sliced green onions and chopped cilantro. Mix together to combine these tasty ingredients.
6. Serve the Dish:
Remove the salmon from the skillet and spoon some of the teriyaki glaze over the top of each fillet. Place each salmon fillet over a bed of cooked white rice on individual plates.
7. Top with Salsa:
Spoon the mango salsa over the salmon and sprinkle the remaining green onions and cilantro on top. Finish by garnishing with lime wedges for a fresh touch.
8. Enjoy!
Dig in and enjoy the lovely blend of sweet mango and savory teriyaki that harmonizes perfectly with the rich, tender salmon!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just make sure to thaw the salmon completely in the refrigerator overnight or in a sealed plastic bag submerged in cold water before cooking. Pat it dry to remove excess moisture for better crispiness!
What Can I Substitute for Mirin?
If you don’t have mirin, you can substitute it with dry sherry mixed with a little sugar or even apple cider vinegar with a touch of honey for sweetness. This will give you some similar flavor notes!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, use the microwave or warm in a skillet over low heat, adding a splash of water or teriyaki sauce to keep it moist.
What Other Vegetables Go Well with This Dish?
You can pair this delicious salmon with grilled or steamed vegetables like asparagus, broccoli, or snap peas for a well-rounded meal. A simple side salad also complements the dish beautifully!