Can I use frozen salmon for this recipe?

Yes! Just thaw it completely in the refrigerator before marinating and cooking. Fresh wild salmon is ideal for best texture and flavor, but frozen works in a pinch.

How do I get crispy salmon skin?

Pat the salmon skin dry after marinating and make sure your pan and oil are hot before adding the fish. Cook skin-side down on medium-high heat without moving it for several minutes to let it crisp up nicely.

Can I make the mango salsa ahead of time?

Yes, but I recommend waiting to add the avocado and lime juice until just before serving to keep the salsa fresh and prevent the avocado from browning.

What can I substitute if I don’t have maple syrup?

You can substitute honey or agave syrup, though maple gives the most distinct flavor. Adjust sweetness to taste when using substitutes.

Mango Teriyaki Salmon: Quick & Flavorful Japanese-Inspired Dish

Description

This Easy Mango Teriyaki Salmon recipe features wild salmon cooked in a flavorful maple teriyaki sauce, paired with a fresh mango salsa that brings vibrant sweetness and a zesty lime finish. Quick to prepare and perfect for a healthy dinner, it combines tender, pan-fried salmon with a tropical salsa topping for a delightful meal.

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 tbsp sesame seed oil
1 tbsp rice vinegar
1 tbsp 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 tbsp olive oil

Additional

few tablespoons avocado oil for frying

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Instructions

Prepare the Maple Teriyaki Sauce: In a large measuring cup, whisk together the soy sauce, maple syrup, water, ginger puree, garlic, sesame seed oil, and rice vinegar until well combined.
Marinate the Salmon: If needed, portion the salmon into serving-size fillets. Place the salmon in a large, deep casserole dish and pour the maple teriyaki sauce over the top. Cover and refrigerate for 15 to 45 minutes to marinate.
Prepare the Mango Salsa: While the salmon marinates, peel and dice the mangos and avocado into pea-sized pieces. Seed and dice the tomatoes. Dice the red onion or shallot and chop the fresh cilantro. Combine all in a large bowl but do not add dressing yet.
Reduce the Sauce: Remove the salmon from the marinade and place it on a paper towel-lined tray. Pat dry gently. Pour the remaining marinade into a small saucepot and simmer over low heat for about 10 minutes until the sauce reduces and thickens.
Cook the Salmon: Heat a large frying pan over medium-high heat and add a few tablespoons of avocado oil. Once hot, add salmon skin-side down and fry for several minutes per side until nicely browned and cooked through, adjusting time for thickness. Remove salmon onto a wire rack to rest.
Finish the Salsa: Squeeze lime juice over the mango salsa, season with salt, and drizzle olive oil on top. Toss gently to combine.
Serve: Plate the salmon, spoon the thickened teriyaki sauce over the top, and add spoonfuls of mango salsa. Serve immediately, optionally alongside steamed white rice.

Notes

Marinate salmon for at least 15 minutes, but up to 45 minutes for deeper flavor without compromising texture.
If you prefer a thicker sauce, reduce it for a longer time, watching carefully to avoid burning.
For a smoky touch, you can use grilled salmon instead of pan-fried salmon.
Adjust the amount of garlic and ginger in the sauce depending on your preference for pungency.
Use ripe, firm mangos and avocado for the best salsa texture.
Serve with steamed white or jasmine rice to soak up the sauce for a complete meal.

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