This Mango Teriyaki Salmon dish brings a sweet and tangy twist to your dinner table! The salmon is coated in a delicious mango-teriyaki sauce that makes it juicy and flavorful.
I love how this recipe cooks quickly and pairs perfectly with rice or veggies. Plus, who can resist that bright mango flavor? It’s like a sunny vacation on a plate! 🌞
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this dish. If you’re looking for a healthier option, try using skinless salmon fillets or even other fish like trout or tilapia. Although the flavors might slightly differ, they still cook deliciously!
Mango: A ripe mango brings sweetness. If mango is out of season, you can use canned mango or even pineapple for a different flavor. Just make sure it’s well-drained to avoid excess liquid.
Soy Sauce: Low-sodium soy sauce is a good choice to control saltiness. You can swap it with tamari for a gluten-free version or coconut aminos for a light, sweet taste.
Honey: The honey adds sweetness, but feel free to use maple syrup or agave nectar if you want a different flavor or if you’re vegan.
Sesame Oil: While sesame oil adds depth, you can use olive or avocado oil if that’s what you have on hand, though the flavor will change slightly.
How Do You Get Flaky, Perfectly Cooked Salmon?
Cooking salmon can be tricky if you’re not familiar with it, but here are some easy tips:
- Start with a hot non-stick skillet; this helps prevent sticking and promotes caramelization.
- Cook skinless salmon fillets for about 4-5 minutes per side. You’ll know it’s ready when it flakes easily with a fork.
- If you like it crispy, sear the fillets for a minute before flipping them. This adds a nice texture!
Remember not to overcook the salmon as it can dry out quickly. Enjoy your cooking!
How to Make Mango Teriyaki Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 1 ripe mango, peeled and diced
For the Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil (or any neutral cooking oil)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For Serving:
- 1 cup cooked jasmine or sushi rice
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This tasty meal takes about 30 minutes to prepare and cook. You’ll spend the first 10 minutes whipping up the sauce and prepping, then about 20 minutes cooking the salmon and assembling it all together. A quick and delicious dinner!
Step-by-Step Instructions:
1. Prepare the Sauce:
Start by placing a small saucepan over medium heat. Add soy sauce, honey, rice vinegar, minced garlic, and grated ginger to the pan. Stir everything together and bring it to a simmer. This will take a few minutes.
2. Thicken the Sauce:
Once the mixture is simmering, take your cornstarch mixed with water and stir it into the sauce. Keep stirring for about 2 minutes until the sauce thickens, then remove it from the heat and set it aside. You’ve just made a savory teriyaki sauce!
3. Cook the Salmon:
Now, heat the sesame oil in a non-stick skillet over medium-high heat. While the oil heats, lightly season your salmon fillets with salt and pepper. When the oil is hot, carefully lay the salmon fillets in the skillet and cook for about 4-5 minutes on each side. You’re looking for that nice caramelization!
4. Prepare the Mango Salsa:
While the salmon cooks, gently toss the diced mango in a bowl with a little of the teriyaki sauce, making sure it’s well-coated. Set aside the remaining sauce for drizzling later.
5. Assemble the Dish:
Once the salmon is cooked through, place a serving of jasmine rice on each plate. Top the rice with a salmon fillet, drizzle it generously with the teriyaki sauce, and then spoon that delicious mango salsa right on top.
6. Garnish and Serve:
Finish off your dish with a sprinkle of fresh cilantro for a pop of color and flavor. Serve immediately and enjoy this delightful Mango Teriyaki Salmon experience!
This dish perfectly balances the sweet mango and savory teriyaki with tasty, tender salmon. Enjoy your dinner!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely before cooking. The best method is to leave it in the refrigerator overnight. If you’re short on time, you can also thaw it quickly by placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes.
What Can I Substitute for Rice Vinegar?
If you don’t have rice vinegar on hand, you can use apple cider vinegar or white wine vinegar as a substitute. Just keep in mind that it may slightly alter the flavor, but it will still taste great!
How to Store Leftover Mango Teriyaki Salmon?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon in the microwave or on a skillet over low heat until warmed through. You might want to add a splash of the teriyaki sauce to keep it moist while reheating.
Can I Use Other Fruits Besides Mango?
Absolutely! You can try using pineapple, peach, or even kiwi as alternatives. Just make sure the fruit is ripe and sweet to complement the flavors of the teriyaki sauce.
