Description
A bright, tangy glaze meets rich, flaky salmon for a sweet-savory dinner experience.
Ingredients
Scale
- 4 salmon fillets
- 1 cup mango puree
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Season the salmon fillets lightly with salt and pepper. Mince the garlic, grate the ginger, and chop the green onions.
- In a bowl, mix the mango puree, soy sauce, honey, rice vinegar, sesame oil, garlic, and grated ginger to create the teriyaki sauce; reserve about 1/4 cup for serving.
- Pour the rest over the salmon to marinate for at least 30 minutes in the refrigerator.
- Preheat your grill or skillet over medium-high heat. Cook the salmon for about 4–5 minutes on each side until caramelized, basting with the pan sauce as it cooks.
- Remove from heat, let rest for a minute, and serve each fillet topped with the reserved sauce and chopped green onions.
Notes
For optimal texture, avoid overcooking the salmon and serve immediately after resting.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 480
- Sugar: 23g
- Sodium: 1000mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 70mg