Description
Mango Teriyaki Salmon is a vibrant and quick tropical dish combining succulent salmon fillets with a sweet and tangy mango teriyaki marinade. Ready in just 30 minutes, this recipe offers a perfect balance of flavors with the fresh zest of lime juice and a hint of green onions, making it a delicious and nutritious meal ideal for any weeknight dinner.
Ingredients
Scale
Salmon and Marinade
- 4 fillets Salmon Fillets (choose skin-on for extra flavor)
- 1 tablespoon Olive Oil (can substitute with avocado oil)
- 1/4 cup Teriyaki Sauce (low-sodium versions available)
- 1 medium Ripe Mango (ensure it’s perfectly ripe, diced)
- 2 tablespoons Lime Juice (freshly squeezed)
- 2 tablespoons Green Onions (chopped; optional, for garnish)
Instructions
- Prepare the marinade: In a mixing bowl, combine the teriyaki sauce, olive oil, freshly squeezed lime juice, and diced ripe mango. Stir gently until all ingredients are well blended, forming a flavorful tropical marinade.
- Marinate the salmon: Place the salmon fillets into the mango teriyaki marinade. Turn to coat each fillet evenly and set aside to marinate for 10 to 15 minutes, allowing the flavors to permeate the fish.
- Cook the salmon: Heat a skillet over medium-high heat and lightly drizzle with a bit of oil to prevent sticking. Place the marinated salmon fillets skin-side down and cook for approximately 5 to 6 minutes per side, or until the fish flakes easily with a fork and has a nice caramelized glaze from the teriyaki.
- Garnish and serve: Remove the cooked salmon from the skillet and transfer to serving plates. Garnish with the chopped green onions for freshness and a pop of color. Serve hot accompanied by additional mango salsa or your favorite side dishes.
Notes
- For best results, use skin-on salmon fillets as the skin adds flavor and helps protect the fish during cooking.
- Low-sodium teriyaki sauce can be used to control sodium intake.
- Ripe mango is essential for sweetness; underripe mango may alter the flavor balance.
- Marinate salmon for no longer than 15 minutes to avoid the acidic lime juice starting to cook the fish.
- This dish pairs excellently with steamed rice, quinoa, or a fresh green salad.
