Teriyaki Salmon with Mango Salsa
Teriyaki Salmon with Mango Salsa
Ingredients
For the Salmon
- 4 salmon fillets, skin-on, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Teriyaki Glaze
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
For the Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, seeded and finely diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
Instructions
- 1
Prepare the Teriyaki Glaze: In a small saucepan, combine soy sauce, brown sugar, mirin, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened. Set aside.
⏱️ 10 min
- 2
Prepare the Mango Salsa: In a medium bowl, gently combine the diced mango, finely diced red onion, finely diced jalapeño, chopped cilantro, and fresh lime juice. Season with salt. Stir to combine and set aside.
⏱️ 5 min
- 3
Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
⏱️ 2 min
- 4
Cook the Salmon: Heat the olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets, skin-side down, in the hot skillet. Sear for 4-5 minutes until the skin is crispy.
⏱️ 5 min•🌡️ 375
- 5
Flip the salmon fillets and cook for another 2-3 minutes. Brush the tops of the salmon generously with the prepared teriyaki glaze. Continue to cook for another 2-3 minutes, basting with more glaze, until the salmon is cooked through and flakes easily with a fork.
⏱️ 5 min•🌡️ 375
- 6
Serve: Plate the teriyaki salmon and top generously with the fresh mango salsa. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon with Mango Salsa
Ingredients
For the Salmon
- 4 salmon fillets, skin-on, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Teriyaki Glaze
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
For the Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, seeded and finely diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
Instructions
- 1
Prepare the Teriyaki Glaze: In a small saucepan, combine soy sauce, brown sugar, mirin, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened. Set aside.
⏱️ 10 min - 2
Prepare the Mango Salsa: In a medium bowl, gently combine the diced mango, finely diced red onion, finely diced jalapeño, chopped cilantro, and fresh lime juice. Season with salt. Stir to combine and set aside.
⏱️ 5 min - 3
Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
⏱️ 2 min - 4
Cook the Salmon: Heat the olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets, skin-side down, in the hot skillet. Sear for 4-5 minutes until the skin is crispy.
⏱️ 5 min•🌡️ 375 - 5
Flip the salmon fillets and cook for another 2-3 minutes. Brush the tops of the salmon generously with the prepared teriyaki glaze. Continue to cook for another 2-3 minutes, basting with more glaze, until the salmon is cooked through and flakes easily with a fork.
⏱️ 5 min•🌡️ 375 - 6
Serve: Plate the teriyaki salmon and top generously with the fresh mango salsa. Serve immediately.
⏱️ 1 min